THE USE OF THE TARO LATTE DIETARY SUPPLEMENT IN THE PRODUCTION OF SEMI-FINISHED CUSTARD

The aim of the study is to develop a recipe for a custard semi-finished product with the introduction of the additive Taro Latte of different concentrations. Objectives: selection of ingredients, preparation of a recipe; presentation of the production technology of enriched custard semi-finished products; assessment of the quality of the additive and finished products. Experimental samples were made in the laboratory of the Faculty of Biotechnology and Food Engineering of the Ural State Agrarian University. Four samples of the custard semi-finished product were produced: control and three with different concentrations of the food additive Taro Latte (10; 20 and 25 g). The finished food additive Taro latte consists of taro tubers ground into powder, glucose, natural taro essential oil, natural cane dye. Organoleptic and physicochemical assessment of the semi-finished products was carried out. The main differences were determined based on the results of organoleptic studies for taste and smell, color. The best sample from the point of view of organoleptic evaluation was recognized as sample № 3, made with the addition of 20 g of Taro Latte powder. It had pleasant aromatic and gustatory qualities, with notes of coconut, vanilla and honey in the taste and smell, and was pink with a slight lilac tint. Sample № 2 had a bland taste, vanilla smell, and light pink color. Sample № 4 with the maximum added concentration of Taro Latte had a pronounced herbal flavor. The color was lilac with a slight gray tint, the dough structure was slightly underbaked. According to the physicochemical indicators, as the concentration of the additive increased, an increase in the mass fraction of moisture and wettability, and a decrease in the fat content of custard semi-finished products were observed. We recommend using 20 g of the Taro Latte additive for the production of custard semi-finished products.