IMPROVEMENT OF THE TECHNOLOGY OF DESSERTS IN RESTAURANT ESTABLISHMENTS

Based on the theoretical analysis and comparisons of the experimental part, a lactose-free dessert with the addition of fruit puree was developed to expand the range of products in the restaurant business. The developed product is approved for consumption by the part of the population with lactose intolerance, and the composition does not contain gluten. A comparative characteristic of the chemical composition of the dessert with animal and alternative vegetable raw materials with saturation of fruit puree was made. It has been proven that pear fiber helps to reduce the use of the structural-forming component. The conducted studies on the ratio of pear puree and vegetable drink proved their influence on the structural and taste properties of the dessert. Organoleptic studies have shown that a sweetener — stevia can be added to improved products, but even without such a component, the product has a harmonious taste, which gives reason to position this dessert as a dessert that does not contain sugar and sweeteners. Improved products in terms of vitamin composition have an increased content of vitamins C, A and E compared to the control sample. As a result of the research, a lactose-free dessert can expand the range of dishes in restaurants and be offered to consumers with lactose and gluten intolerance.