STUDY OF ORGANOLEPTIC CHARACTERISTICS AND MINERAL COMPOSITION OF THE FRUIT-VEGETABLE-BERRY DESSERT «KIYOMA»

The article presents the results of a study on the organoleptic characteristics and mineral composition of the fruit-vegetable-berry dessert "Kiyoma".
The aim of this study is to develop a formulation and optimal preparation technology for the functional fruit-vegetable-berry dessert "Kiyoma" based on a combination of plant-based ingredients. Promoting natural desserts made from fruits and vegetables, such as Kiyoma, may contribute to improving dietary patterns when used as a substitute for less healthy sweet products.
The conducted research confirmed that the fruit-vegetable-berry desserts "Kiyoma", developed from plant raw materials, possess high consumer qualities. Organoleptic evaluation of the samples showed that all five formulated samples received high scores (in the range of 4.75), with sample No. 5 demonstrating a comparatively higher result of 5.0 points.
Mineral composition analysis revealed the presence of essential macro- and microelements, including potassium, magnesium, calcium, phosphorus, aluminum, and silicon, which makes these desserts a potential source of minerals in the human diet. The inclusion of melon juice in the formulation not only reduced the total sugar content but also enhanced the functional properties of the product.
It has been established that the developed technological scheme for dessert production ensures maximum preservation of bioactive plant compounds while minimizing their thermal degradation during the cooking process.

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