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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 technology for dietary culinary products from tofu
Creators: name: ÐÑÐ¸Ð¼Ð¾Ð²Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
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: Ð³Ð¸Ð¿Ð¾Ð»Ð°ÐºÑÐ°Ð·Ð¸Ñ
Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ Ð±ÐµÐ· Ð»Ð°ÐºÑÐ¾Ð·Ñ Ð³Ð»ÑÑÐµÐ½Ð° Ð¸ ÑÐ°Ñ Ð°ÑÐ°
Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¾ÑÑ Ð² Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸
Ð´Ð¸ÐµÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
ÑÑÑÐ½Ð¸ÐºÐ¸ Ð¸Ð· ÑÐ¾ÑÑ
hypolactasia
products free of lactose gluten and sugar
use of tofu in the food industry
dietary products
tofu cheesecakes

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description: This masters thesis "Development of technology for dietary culinary products from tofu" is devoted to the development of a new functional dietary product for people with lactose intolerance. During the research, the following key tasks were considered: 1. Regulatory documents in the field of healthy nutrition were comprehensively studied, a literature review of sources on the topic of lactose intolerance and ways to solve this problem was also conducted. 2. The proposed main raw materials were analyzed by organoleptic and physical-chemical methods in order to obtain a quality product 3. A range of products was proposed and the most appropriate option for further research was selected, the recipe was adjusted taking into account the target audience of consumers. Thanks to the change in the recipe, the consumer range has been expanded - the products are suitable for people with celiac disease and type 2 diabetes, as well as vegans and vegetarians. 4. An organoleptic, physico-chemical analysis of the finished product was carried out, and quality and safety indicators for the consumer were identified. The resulting products have a number of advantages for the consumer: absence of lactose, gluten and sucrose; reduced calorie content of the finished product; high content of vitamins and minerals, polyunsaturated fatty acids. After completing all the assigned tasks, the products were introduced into mass production at a food factory.