Cheesecakes of increased biological value

Abstract

Introduction. Among the main nutrition trends today, one can note the wide use of food additives, the spread of artificial drinks, fast food, etc. From this follows the formation of harmful eating habits, the use of chemicals in the production of food raw materials against the background of environmental pollution.

Problem. The population's diet is deficient in basic nutrients. At the same time, there is a constant increase in the number of consumers who cannot consume certain substances, for example, milk sugar – lactose; the protein of cereal crops that is gluten. There is also an increase in the number of so-called "fast" carbo­hydrates in diets, which leads to a significant load on the pancreas.The aim of the scientific research is to substantiate and develop the technology of a lactose-free cheese dessert – a cheesecake of increased biological value, with a reduced sugar content.Methods. The content of mineral substances, amino acids, water-soluble vitamins was carried out according to generally accepted methods; proteins, carbohydrates and fats – calculated.

Results. The development of cheese dessert technology – "Autumn Fleur" cheese­cake with the use of lactose-free components, as well as oat flour in a sandy basis; in cheese-yogurt cream – pumpkin puree, cystozyra and erythritol; in orange jelly – erythritol. According to the results of the study, it was proved that the content of dietary fibers increased by 2.1 times, carbohydrates decreased by 46.2 and fats by 25.1 %; meeting the daily need for iodine and selenium at the level of 82.6 and 84.0 % versus 9.3 and 18.0 % in the control sample, respectively.

Conclusions. The developed cheesecake can be recommended to consumers who cannot tolerate lactose, as well as as an additional source of organic iodine and selenium for the prevention of iodine-dependent diseases, and to those who monitor their health, trying to reduce the total calorie content of their diet.