PRACTICAL ASPECTS OF USING BEET JUICE IN MERINGUE AND MERINGUE BASED DESSERTS TECHNOLOGY

The objective of research is to improve the meringue technology and increase its nutritional value by introducing functional ingredients. Objectives: to study the effect of beetroot juice on the foaming ability of protein; to develop a recipe for a new type of meringue; to conduct a tasting evaluation of the meringue and finished products based on it; to determine the microbiological safety of the developed meringue; to determine the nutritional value of finished products based on the new type of meringue. The object of research were samples of meringue based on fresh protein and on dry albumin reconstituted with the addition of beetroot juice, made using the French technology, which provides for whipping the protein with the gradual addition of white sugar until hard peaks. A recipe containing liquid protein, white sugar and citric acid was used as a control sample of the meringue dough. In the experimental samples, dry albumin reconstituted using beetroot juice in the ratio of 1 : 6, 1 : 8, 1 : 10, white sugar and citric acid were used instead of raw egg white. Evaluation of the foaming capacity of the protein showed that the highest amount of fine foam was obtained in the sample with the dry albumin and beetroot juice ratio of 1 : 8. The results of studies on microbiological indices indicate compliance with the requirements of the Technical Regulations of the Customs Union TR CU 021/2011 On Food Security, which guarantees the safety of the product according to hygienic requirements. The results of the tasting assessment also revealed that the experimental 2 meringue sample was not inferior in organoleptic indicators to the quality of the control sample. Evaluation of the nutritional value showed that when using beetroot juice to restore dry albumin in a ratio of 1 : 8, the content of vitamins in 100 g of the developed meringue roll increases: C – by 0.57 mg; PP – by 0.056 mg; macro- and microelements: Ca – by 3.6 mg; Mg – by 2.16; Na – by 5.72; P – by 0.29; Fe – by 0.076 mg, dietary fiber – by 0.13 g.