Abstract

New technological decisions on the creation of whipped desserts (mousse) on the basis of whey were developed. The new technological approach included the replacement of gelatin with the dietary Citri-Fi fibers and the replacement of sugar with fructose. It was done in order to reduce the caloric content of the desserts. It is shown that using of dietary fibers and fructose in whipped desserts will lead to the manufacture of a food product with improved foaming properties, enriched with a complex of vitamins and minerals and having super high sensory characteristics. Moreover, the designed whipped desserts enhance immune system, have beneficial effects on biological processes in the body, thus helping to combat certain diseases and improving the body condition on the whole.

Keywords

Whey, Citri-Fi dietary fibers, fructose, whipped dessert

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