title: ÐÐ±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ ÑÐ²Ð¾ÑÐ¾Ð¶Ð½Ð¾Ð³Ð¾ ÑÑÑÐ° ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð°Ð¼Ð¸ Ð¼Ð¾ÑÐºÐ¾Ð²Ð¸ Ð¸ Ð¿ÐµÑÑÑÑÐºÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Enrichment of cottage cheese with carrot and parsley carotenoids
Creators: name: ÐÐ¾Ð½Ð²Ð¸ÑÐ°ÑÑ, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
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: 2024
Subjects: Î²-ÐºÐ°ÑÐ¾ÑÐ¸Ð½
ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÐ¹ ÑÑÑ
ÑÐ²Ð¾ÑÐ¾Ð³
Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ ÑÐ²Ð¾ÑÐ¾Ð¶Ð½Ð¾Ð³Ð¾ ÑÑÑÐ°
Î²-carotene
cottage cheese
curd
cottage cheese enrichment

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description: This work is devoted to the development of a recipe for cottage cheese enriched with carrot and parsley carotenoids. Tasks that were solved during the research: - to develop a recipe for cottage cheese enriched with Î²-carotene; - study of the amount of carotenoids in carrots and parsley; - to study the fermentation process; - to analyze the physic-chemical and organoleptic characteristics of the finished product. The object of the study is cottage cheese with carrots, cottage cheese with parsley. The work was carried out on the basis of the laboratory of the Higher School of Biotechnology and Food Production of the HSE. The analyzed parameters were the content of the amount of carÐ¾tinoids in carrots and parsley, titrated acidity, moisture and dry matter content, microbiological analysis of serum, organoleptic evaluation of the finished product. In the course of research, it was found that the carotenoid content is higher in carrots than in parsley. Microbiological analysis showed the presence of micrococci, diplococci and streptococci in yogurt. When calculating the nutritional and energy value of cottage cheese, it was found that 100 g of cottage cheese with carrots contains 2 % of the daily intake Î²-carotene per day, 100 g of curd cheese with parsley contains 1.2 % of the daily intake Î²-carotene in the day. The values of physic-chemical parameters, such as titrated acidity, moisture and dry matter content, according to the results of the study, fall within the limits of permissible values regulated in state standards. When completing the final qualification work, a recipe for curd cheese enriched with carrot and parsley carotenoids was developed. The developed products can be recommended for consumption in order to enrich the diet with carotenoids and diversify your diet. When writing the literary review, the following databases were used: eLibrary. Statistical processing of experimental data was also carried out using a software package: Microsoft Excel, Microsoft Word.