Increasing the nutritional value and functional properties, optimizing the recipe of a dessert based on goat’s milk curd paste with the addition of talkan and inulin

Relevance. The article is devoted to the study and optimization of the dessert recipe based on goat’s milk curd paste with the addition of talkan. Talkan (ground grits) is added (10–20%) to increase the content of fiber and trace elements and improve taste and texture. Based on a balanced amino acid composition of cottage cheese paste with the addition of talkan, a functional product (dessert) with increased nutritional value and unique taste qualities has been created. Modern processing methods make it possible to preserve the beneficial properties of goat’s milk and create products with high nutritional value. Prebiotics, probiotics and other functional ingredients contribute to gut health and overall health improvement. The study includes increasing the nutritional value of cottage cheese paste with the addition of whey protein (5–10%) and inulin (1–5%) to improve its amino acid profile and obtaining a dessert with the addition of talkan (layers).
Methods. To optimize the formulation, methods of improving the composition, optimizing quality, technology and safety were used. The analysis of the nutritional value, amino acid composition and organoleptic properties of the dessert was carried out on the basis of standard methods of analysis of milk and dairy products.
Results. Pasteurization and fermentation parameters have been optimized, whey protein and inulin have been added. Regression analysis made it possible to predict the level of product quality. The addition of 5% whey protein and3% inulin during pasteurization at 85 °C for 5 minutes and fermentation at 42 °C for 6 hours provides an optimal balance between protein, amino acid composition and prebiotic activity.

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