title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼ÑÑÑÐ¾Ð² Ð¸ ÑÐ°Ð¼Ð±ÑÐºÐ¾Ð² Ñ ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ¾Ð¹ ÑÐ¸Ð¼ÑÑÐ½Ð° Ð¾Ð±ÑÐºÐ½Ð¾Ð²ÐµÐ½Ð½Ð¾Ð³Ð¾ Thymus vulgaris
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of the technology of whipped desserts with phytonutrients of Thymus vulgaris infusion
Creators: name: ÐÐµÑÐµÑÐºÐ¾Ð², ÐÐ»Ð°Ð´Ð¸ÑÐ»Ð°Ð²
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐ¸ÑÐ¾Ð´Ð¾Ð±Ð°Ð²ÐºÐ°
ÑÐ¸Ð¼ÑÑÐ½ Ð¾Ð±ÑÐºÐ½Ð¾Ð²ÐµÐ½Ð½ÑÐ¹
Ð¾ÑÐ²Ð°Ñ ÑÐ¸Ð¼ÑÑÐ½Ð°
ÑÐ»Ð°Ð´ÐºÐ¸Ðµ Ð±Ð»ÑÐ´Ð°
ÑÐ±Ð»Ð¾ÑÐ½ÑÐ¹ Ð¼ÑÑÑ
ÑÐ±Ð»Ð¾ÑÐ½ÑÐ¹ ÑÐ°Ð¼Ð±ÑÐº
phytonutrient
thymus vulgaris
decoction of thyme
sweet dishes
apple mousse
apple sambuc

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description: This work is devoted to the study of the functional properties of thyme, as well as the development of recipes for mousses and sambucs using thyme decoction. The tasks that were solved in the course of the study: 1. to explore the functional properties of thyme herb; 2. to develop recipes for mousses and sambucs using thyme decoction; 3. to carry out an organoleptic analysis of the objects of study; 4. to investigate the physico-chemical and structural-mechanical parameters of mousse and sambucs with phytonutrients; 5. to develop regulatory documentation for new products. The addition of a phytoadditive (thyme decoction), at a concentration of 25 % of the total volume of water, to apple-based mousse and sambuc made it possible to increase their nutritional value by increasing the amount of phenolic compounds, pectin substances and ash. The growth of these indicators for mousse was: 12 %, 11 % and 22 %, and for sambuc: 7 %, 3 % and 6 %. In addition, the developed products show a slight improvement in structural and mechanical parameters, such as: density, foaming ability and bulk density. Changes amounted to 1-4 % for each of the indicators. The content of pectin substances, phenolic compounds, macro- and microelements in mousse and sambuc, such as: potassium, calcium, magnesium, iron, manganese, etc., allows us to recommend these products to people with diseases of the gastrointestinal tract, cardiovascular diseases, as well as people who monitor weight and lead a healthy lifestyle. Furthermore, the developed products are characterized by technological simplicity in production, low time costs and versatility in terms of taste preferences, which can relatively easily launch them into mass production, thereby increasing the range of sweet dishes on the market. When performing a literature review, the following databases were used: Scopus, ConsultantPlus, CyberLeninka. Statistical processing of experimental data was carried out using the Microsoft Excel program.