Ruslan Omarov, Sergei Shlykov, Anton Nesterenko, Aliya Kazakova
This article presents the results of studying the chemical composition and physico-chemical properties of blood plasma to assess the feasibility of its use for the development of protein dessert product. It was established experimentally that the introduction of vegetable juices in a mass fraction of up to 40% allows for the structuring of a protein system on the basis of blood plasma. Evaluation of the quality of the obtained product showed that the protein-vegetable jelly has high organoleptic characteristics: dense elastic texture, original taste, attractive appearance. The product is a source of easily digestible protein, dietary fiber, mineral compounds and vitamins. Evaluation of the biological value of the product based on the study of amino acid composition showed that the protein of the product is complete and has a high degree of balance of essential amino acids, which indicates its good digestibility. Keywords: blood plasma of farm animals, vegetable juices, gelation, protein products.