Abstract

This paper presents the technology for producing malt sprout powders and powders from polishing wastes as by-products of malting. Organoleptic, physical and chemical properties, as well as safety indicators for the malt sprout powders and powders from polishing wastes are defined. Cottage cheese and cereal product recipes are developed with the addition of the above mentioned powders. New types of cottage cheese and cereal products are investigated using organoleptic and physical and chemical quality indicators. The economic efficiency of the use of malt sprout powders and polishing waste powders as enriching food ingredients is established.

Keywords

Malt sprout powders, powders from polishing waste, cottage cheese and cereal product

REFERENCES

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