INCREASING THE NUTRITIONAL VALUE OF MOUSSE BY ADDING MALTS EXSTRACT

The article scientifically substantiates and develops the technology of boiled pudding with the addition of «Polysol» malt extract, a complex of data is obtained by the method of mathematical analysis, which substantiates the feasibility of using «Polysol» in the production of boiled puddings. After comparing the organoleptic and physico-chemical parameters, the rational concentration of adding «Polysol» to the pudding recipe was calculated, and it was proved that its use contributes to the increase of vitamins and minerals in the finished product. According to the results of the profilogram studies, it was proved that the boiled pudding with 15% «Polysol» content and with sugar replacement has the best rating, the average score is 4.8, the control pudding received 4.45 points. That is, on the basis of this composition, with a 15% «Polysol» content, the pudding recipe was developed.