Development of the desserts based on non-traditional vegetable raw materials

Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, nutrition. Thus, reducing calories content increasing nutritional value sweet a promising area for research. Therefore, object this study technology whipped «sambuk»-type dishes. To create new desserts, non-traditional vegetable raw materials, namely physalis puree banana puree, were chosen. Physico-chemical, mathematical, dessert quality analysis methods used in study. One most problematic tasks desserts stabilization foam structure. inclusion recipe affects not only organoleptic properties, but also improves physical chemical parameters dish. In particular, aggregate stability coefficient increases to 4.33 samples with 3.48 which 2 1.66 times higher than same indicator control sample. The specific volume has noticeable improvement (it 1.5 1.16 comparing control). During effect selected materials dry matter was determined ranges from 36.5 % 41.3 5 23.2 27.8 case adding puree) . acidity model 4.8 4.61 pH 5.53 5.41 puree. Based expert assessment, sample criteria determined. Conclusions are made expediency using preparation desserts.