Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

The nature and interaction of the constituent substances that make up sour-milk dessert with plant-based fillers have been studied by method IR spectroscopy. This is used to study diverse substances. spectral range applied was in 500–4,000 s -1. It found intensity functional groups absorption 2,500–3,500 s-1 due valence vibrations NH-, CH S-H-groups, indicating presence free organic acids, aromatic In addition, spectra fillers, an 1,470–1,335 observed, which indicates soluble pectin. Proteins characteristics samples are observed at 3,300–3,500 cm -1, N-H bond -NH2 groups. use fruits form a freeze-dried powder together milk protein concentrate technology desserts helps reduce content moisture, hence stable structure. Sour-milk system consisting particles different dispersion, will affect its physical chemical properties. particular, there slight coarsening whey proteins redistribution between 1–10 nm 1–100 nm. would not only improve properties but also could it possible enrich product minerals. mineral composition marked calcium (122 mg/100 g), potassium (97 phosphorus (82 sodium (50 sulfur, iron.