Technology for preparing fruit and vegetable desserts for baby food

Federal State Budgetary Educational Institution of Higher Education Volgograd State Agrarian University, 26, Universitetskiy Ave., Volgograd, 400002, Russia

^* Corresponding author: Elenalob@rambler.ru

Abstract

To expand the range of desserts for school meals, hypoallergenic fruits and vegetables were used in our study. Zucchini, green apple and white currant as the main ingredients of sorbet were selected taking into account the recommendations of a non-specific hypoallergenic diet. Purpose of the work: to study the organoleptic characteristics of a new fruit and vegetable dessert. Objectives: to consider the organoleptic characteristics of products. The study of organoleptic indicators was carried out in accordance with GOST 31986-2012. Test batches of the dessert were carried out at the Volgograd State Agrarian University at the Department of Processing and Food Production Technologies. In terms of organoleptic indicators, the new product met all technical requirements. The appearance of sorbet, a single-layer dessert in the form of a ball without glaze, decorated with mint greens. The consistency is dense. The taste is clean, characteristic of apple and currant, without any foreign tastes or odors. The color is light green, uniform throughout the mass. The product sample meets the requirements of GOST R 55624-2013 “Whipped frozen fruit, vegetable and fruit-vegetable desserts. Technical conditions”.