Combined curd-pumpkin dessert for gerodietary nutrition

Purpose. Development of curd dessert technology with pumpkin puree for specialized gerodietetic nutrition.

Materials and Methods. The organoleptic properties of curd dessert samples were assessed in accordance with the requirements of State Standard 31453-2013. The physicochemical properties of the curd dessert (two samples) were comprehensively studied: protein mass fraction was determined using the laboratory Kjeldahl method in accordance with of State Standard 34454-2018, and fat mass fraction was determined using milk butyrometers (State Standard 5867-2023). Energy and nutritional value were estimated using calculations based on the product's chemical composition and recommended intake standards for vitamins and minerals.

Results. An optimized recipe for a pumpkin-curd dessert with a balance of flavor, texture, and nutritional value has been developed. Curd-pumpkin dessert, both with sugar and erythritol, is a product with an optimally balanced nutritional and energy value, capable of satisfying the body's daily requirement for proteins and fats in moderate quantities, while being low in carbohydrates, especially in the version with erythritol. The option of replacing sugar with erythritol reduces the calorie content (94.4 kcal) and the amount of carbohydrates (5.4 g), which characterizes the product as low-carbohydrate. 150 g of dessert covers about 8% of the daily calorie intake for the elderly and provides 26% of the daily protein requirement. The product contains a low amount of fat and dietary fiber (0.9 g), which requires additional replenishment.

Conclusion. The recipe provides not only a pleasant taste and texture, but also contributes to the achievement of the set goals in the field of nutrition. The results obtained allow us to recommend the developed dessert as part of a balanced gerodietetic ration for the elderly.