FIELD: food industry.
SUBSTANCE: invention relates to food compositions of dessert type. Food composition of cream pudding type contains following ingredients, in wt.% relative to total weight of composition: 0.5 to 5 % of flour from vegetal raw; 5 to 20 % of milk permeate. At that, composition has viscosity measured by means of Rheomat RM 200 instrument at temperature 10 °C, and shear force equal to 64 s-1, equal to 200 to 4,000 mPa·s.
EFFECT: invention allows to produce new composition with low fat and protein contents having organoleptic features and rheological properties of creamy pudding.
12 cl, 1 dwg, 2 tbl, 1 ex
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