Cottage cheese based mousse manufacturing technology with vegetable additions

Abstract

Cottage cheese-based mousse presents a dessert product with good taste properties and a harmonious chemical composition. The chemical composition is characterized by a protein content of 10.5%, fat 7.2%, carbohydrates 6.9%, and an energy value of 135.78 kcal/100g. Enriching this product with bioactive compounds is important for diversifying the product range and valorizing the by-products of agricultural raw material processing. The mousse manufacturing technology involves hydrating gelatin in water, which is then mixed with a sugar solution, heated to a temperature of 103-107°C, and tempered to 30-35°C. The pureed cottage cheese is then incorporated into the resulting mixture and homogenized until a uniform composition is obtained. Vanilla sugar is added, and the mixture is homogenized and foamed until a homogeneous consistency is achieved. It is then shaped and stabilized at a temperature of 4-6°C for 2-4 hours, packaged, and stored at 4-6°C. The composition of the cottage cheese mousse was optimized by incorporating vegetable powders made from the skins of red and white grapes, apples, pears, and quinces. These additions have a fine and homogeneous structure, moisture content of 6-8%, a total polyphenol content of 18.57-24.82 mg GAE/g, and antioxidant activity of 35.24-53.87% DPPH. The mousse-making technology was modified by incorporating these powders at the homogenization stage before the subsequent foaming process. The quantities of vegetable powders varied from 2.5 to 5, 7.5, and 10% of the total mass. Organoleptic examination showed that the optimal addition of powder is 5 and 7.5%. The resulting product is distinguished by changes in color, aroma, and taste characteristics depending on the added vegetable raw materials. It is characterized by high biological value, superior sensory characteristics, and extended shelf life.