| Issue |
E3S Web Conf.
Volume 279, 2021
III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|
|
|---|---|---|
| Article Number | 03022 | |
| Number of page(s) | 7 | |
| Section | Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex | |
| DOI | https://doi.org/10.1051/e3sconf/202127903022 | |
| Published online | 01 July 2021 | |
Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology
1
Oryol State University named after I.S. Turgenev”, No. 95, st. Komsomolskaya, Oryol region, Oryol, 302026, Russian Federation.
2
FSBEI of Higher Education K. G. Razumovsky Moscow State University of Technologies and Management, st. Zemlyanoy Val, 73, Moscow, 109004, Russian Federation
* Corresponding author: deminakate1@yrambler.ru
The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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