INNOVATIVE TECHNOLOGIES OF CHIA-PUDDING FOR POWERING VEGANS IN RESTAURANTS

The article is devoted to the development of innovative technologies of the dessert pudding group for vegans of recreational purposes. The vegetable raw materials are analyzed and the seeds of chia and almond milk are characterized as promising raw materials in consumer nutrition, which observes the rules of the Vedic cooking. A technology for making a chia-pudding on dairy major using Chia and Mango Puree seeds has been developed. The organoleptic indicators of model compositions and on the basis of the analysis was developed, the technology of preparation of a chia-pudding on almond milk with a mango puree and an increased protein content, dietary fibers, minerals and vitamins, observing the rules of the Vedic Cooking. Built the quality profile of the Chia Pudding.