Разработка Рецептур Коктейлей Функционального Назначения

Abstract

This work is aimed at the development of functional cocktails based on vegetable milk using curd and oatmeal in different ratios. Three cocktail compositions were proposed, each of which considered two formulations.In each composition, two formulations were considered. It was found that the high protein content in sample No. 1, the second option (the ratio of vegetable milk and cottage cheese 1: 1) is 9.7%, which is 2.78 (1: 0.5) more and 4.41 -2.45 % cocktail number 2 with the addition of oatmeal. The cocktail offered according to the formulation option No. 1 (with cottage cheese) and No. 3 (cottage cheese and oatmeal