PROTEIN CAKE

Abstract

The main purpose of the article: to develop the technology of cupcakes with milk protein and evaluate their properties. The value of this research is that it is aimed at improving the proper nutrition of the population, producing high-quality foods adapted to the needs of the body. For this purpose, the rational use of animal resources is considered using traditional and new sources of raw materials. Enrichment of foods with proteins is one of the main trends in the food industry today. This approach is aimed at improving product quality, increasing productivity and increasing market demand. This direction will contribute to the implementation of state policy in the field of nutrition.  The study analyzed the nutritional and energy values of the cupcakes. The results showed that the protein content in cupcakes prepared using milk and cottage cheese increased significantly (by 5.21%), reaching 34.21 g/100 g of product. The new recipe also results in a slight change in nutritional value, characterized by an increase in protein content and a decrease in carbohydrate content. The taste test showed that the shelf life of muffins prepared according to the new recipe is 7 days.