| Issue |
E3S Web Conf.
Volume 285, 2021
International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|
|
|---|---|---|
| Article Number | 05007 | |
| Number of page(s) | 4 | |
| Section | Food Technologies | |
| DOI | https://doi.org/10.1051/e3sconf/202128505007 | |
| Published online | 06 July 2021 | |
Development of the recipe and technology of dessert butter with black currant
Moscow State Academy of Veterinary Medicine and Biotechnology - MVA named after K.I. Skryabin, 109472, Moscow, str. Akademika Skryabina, 23, Russia
* Corresponding author: inessa_zachesova@mail.ru
Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.
© 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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