JUSTIFICATION OF THE RECIPE COMPOSITION OF THE INNOVATIVE COLD SWEET DISH «PANAKOTA»

With the development of the trend of a healthy lifestyle, more and more people are abandoning products of animal origin, ie become vegetarians. Today, about 900 million people in the world have given up the consumption of animal products, which is 13 of the world's population. According to the statistics of the open organization "Open Cells", the number of vegetarians in Ukraine is 2 million people - 5% of the population of our country. Today, about 900 million people on Earth have given up meat, which is 13% of the total population of our planet. That is why the development of vegetarian dishes is relevant today. In the process of developing a cold sweet dish "Panacota Vegan" we investigated changes in structural and mechanical parameters and the possibility of adjusting the structure of the proposed cold sweet, optimization of the recipe depending on the manufacturing parameters and organoleptic parameters of control. During the writing of the scientific article, modern publicly available scientific publications were considered and processed. Selection of previously unexplored parts of the general problem. Influence of avocado fruit on the formation of the texture of a cold sweet dish "Panacotta" The task is to develop the technology of cold sweet dish "Panacotta Vegan", which will be recommended for use by persons who do not eat certain products of animal origin. Presenting main material. The results of experimental research on the substantiation of the recipe composition of the innovative cold sweet dish "Panacota B" are presented. The safety of introducing this dish in the menu of modern restaurants as desserts for people who do not eat animal products or have an allergic reaction to dairy products has been proven.