Application of the soft cheese in the recipes of the jell products for sports nutrition

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At the Department of the Technology of Baking, Confectionery, Macaroni and Grain Processing of the Voronezh State University of the Engineering Technologies the technology of the jell products with agar and soft cheese for sports nutrition has been developed. As a control samples the recipe of the marmalade «Jeleinyi formovoi» has been chosen for the development of the technology. Sugar and treacle have been removed from the composition of the formula and have been replaced by fructose on the dry matter basis. Quality of the raw materials and finished products was determined by conventional methods. Plastic strength of the jelly mass was assessed on the structure meter CT-1 every 15 minutes during 120 minutes. The highest value of the plastic strength 23,5 kPa was found in the jell mass with fructose: soft cheese ratio 75:25. If the quantity of the soft cheese in the product formula is more than 60 % there appears rather strong salty taste, and ability to maintain form becomes worse. Organoleptic and physical-chemical properties of the developed products were determined. Food and energy values were calculated. The daily requirement of the principle nutrients in the 100 g of the product developed was determined. The energy value is 630 ccal. The levels of protein, calcium, phosphorus, iodine, vitamin A, vitamins of the B group in the jelly product containing soft cheese increase. Technical documentation for the product marmalade «Snegurochka» was prepared. The jelly product with cheese contains high quantity of protein, and it can be recommended as a dessert in the sports men ration. New individual package will improve storage life up to 6 months.

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