M.A. Thesis:

Formulation and production of dessert based on Traditional dairy products for athletes

Dairy dessert is a product in which milk or milk products are the main ingredients in the formulation. In this research, whey, grape juice and sesame seeds were used in the formulation that grape juice is a natural sweetener and whey which in addition to Solubility is a rich source of protein and calcium. In this study, samples were used to replace different percentages of sesame seeds and grape juice and whey. In the formulation of this type of dessert, five different formulas were produced and samples were analyzed for pH, protein, fat, ash, moisture content, carbohydrates and sensory evaluation. The results showed that diet dessert containing 60% whey and 15% sesame and 25% grape juice had the highest levels of protein and calcium, pH and fat were at different and close levels, and in general, changes In samples containing higher levels of sesame oil, more fat was found. Investigating the sensory properties of flavor and tissue factors and the overall acceptance showed that in Formulation No. 2, there was a higher degree of desirability from the viewpoint of the pennyys and had a higher acceptance. Based on the results, sample number 2 with 60% whey and 15% Soda ash and 25% grape juice as the best formulation for the preparation of diet desserts.

Keywords: Key Words: Dessert Dessert, Whey, Ginger, Sesame, Sensory Properties, Chemical Properties