V. S. Stepanova, V. V. Atanasova, J. O. Kozonova, A. A. Menchynska, O. M. Ochkolyas VEGETARIANITY AS A VECTOR FOR THE DEVELOPMENT OF THE WELLNESS-INDUSTRY

The possibilities of vegetarian food in the concept wellness industry are considered. recipe composition and technology for preparing a cheese dessert is suggested, which advisable to use nutrition. developed product cheesecake, involves preparation dough tart, serves as basis dessert, using oat flour, psyllium, dates fruits walnuts. curd mass used fill tarts prepared on coconut milk walnuts, honey sweetener, agar stabilizing gelling agent. It suggested cover surface with raspberry filling. possibility psyllium improve moisture content was studied, provides necessary degree wetting during stuff filling storage finished also an additional source dietary fiber. selected, taking into account changes fatty-acidcomposition mass. technological parameters or cake by walling method have been established give airy texture. described, chemical products investigated. A comparative analysis made cheesecake according traditional recipe.