Development of a recipe for fritters based on vegetable analogues of milk

Abstract

The use of plant-based milk analogues is popularized in the modern world. This is due to the vegetarian and vegan trends, allergies to animal protein, as well as the spread of lactose intolerance. Against this background, more and more manufacturers of vegetable drinks are rapidly entering the market, not only abroad, but also in Russia. This is facilitated by the richness of the raw material base: oats, rice, buckwheat and other crops. Currently, vegetable alternatives to milk can be found in many semi-finished products, dishes, and such a replacement is especially significant in flour culinary products, when cooking which vegetable analogues are added to the dough instead of the usual milk. The article considers the expediency of introducing vegetable analogues of milk into the recipe for cooking one of the most common flour products – fritter. The technological scheme of manufacturing these products using vegetable beverages of the Nemoloko trademark based on raw material of domestic origin is illustrated. The results of the organoleptic evaluation of classic fritters (control sample) and fritters with vegetable analogues of milk (experimental samples) are presented, and their nutritional value is determined. The results of the analysis if the organoleptic evaluation showed that the samples do not have pronounced distinctive features. Replacing animal milk in the recipe for making fritters does not lead to a deterioration in the quality of finished products. Also, when calculating the nutritional value, minor deviations in the vitamin and mineral component were revealed. At the same time, the energy value indicators remain unchanged. Based on the results of the analysis of the developed samples, it can be noted that fritters based on vegetable milk analogues are a full-fledged replacement for classic fritters. They prevent the appearance of allergic reactions in people suffering from lactose intolerance, which allows them to diversify their diet. The use of vegetable beverages in the preparation of dishes and products contributes to the expansion of the list of products available for purchase in the food industry.