DEVELOPMENT OF CONSUMER PROPERTIES OF FUNCTIONAL PURPOSE CHEESE SAUCE

The article is devoted to the development of an innovative recipe for cheese sauce with the addition of jalapeño pepper powder. It is a source of capsaicin. The approaches to the development of the cheese sauce recipe and the technological features of its preparation are analyzed. It has been established that replacing 10% of the cheese with jalapeño pepper powder increases the nutritional value of the sauce. In addition, capsaicin is added, the amount of which is 11.2 mg per 100 g of sauce, which is within the permissible daily norm, and can be recommended for cooking in restaurants