Abstract
Purpose. Determination of the functional and technological compatibility of whipped food systems of combined curd desserts with neoprotein ingredients. Materials and Мethods. Experimental research and development of samples were carried out in the conditions of the Department of Food Production Technologies of Volgograd State Technical University and Complex Analytical Laboratory of VRIMMP (Volgograd). The object of the study was combined curd desserts with neoprotein ingredients: urbech from peeled hemp seeds in the curd part and chickpea flour in the biscuit part. All studies within the framework of this work were carried out in accordance with regulatory documents of state standards of the Russian Federation: assessment of organoleptic indicators – according to GOST R ISO 22935-2-2011 and GOST 31986-2012; whipped of the curd part was determined according to GOST R 52175-2003, mass fraction of moisture – according to GOST 3626-73, titratable acidity – titrimetrically (GOST 3624-92), mass fraction of moisture in the biscuit – according to GOST 5900-2014. Results. Sample of curd part No. 2 with the addition of 6% urbech from purified hemp kernels and sample of biscuit No. 2 using chickpea flour after frying demonstrated the best organoleptic characteristics. The results of physicochemical and rheological tests showed that the addition of urbech increases whipped of the curd part by 2 times, reduces acidity by 11.1% and increases mass fraction of moisture by 5.5%, and frying chickpea flour helps to increase the mass fraction of moisture in the biscuit, which slows down staling. The use of neoprotein components enriches the combined whipped curd product with plant protein, dietary fiber, macro- and microelements. Conclusion. Production of combined whipped curd products using neoprotein components - hemp urbech and fried chickpea flour, is advisable due to the improvement of the organoleptic, physico-chemical and rheological properties of both the curd and biscuit parts of the product, as well as increasing their nutritional and biological value.
Published Version
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