ПЕРСПЕКТИВНІСТЬ ВИКОРИСТАННЯ БОБОВИХ ПАСТ У КОНДИТЕРСЬКОМУ ВИРОБНИЦТВІ

Abstract

Urgency of the research. The scientific substantiation and development of technologies for the production of finished semi-finished products for confectionery products, which make it possible to obtain an assortment of finishing semi-finished products enriched with biologically active substances, is relevant. Target setting. Confectionery semi-finished products can not only improve the appearance and taste of confectionery products but also balance their nutritional composition, influence calorie content and digestibility, therefore, it is necessary to develop and implement measures to improve the quality and competitiveness of products. Actual scientific researches and issues analysis. Bean pasta has a special biological and digestive value but has low sensory indicators due to the inherent specific bean taste and aroma. Therefore, it is important to look for additional components of the recipe to emphasize the taste and aroma of beans and create a harmonious flavor composition. Uninvestigated parts of general matters defining. The effect of dry demineralized serum on the sensory and rheological characteristics of legumes has not been studied. The research objective. According to research results, the possibility of using a demineralized whey solution in legumes was confirmed. The statement of basic materials. Following the developed standard scales of sensory descriptors, the sensory characteristics of model legume compositions are analyzed. Designed for the differentiated use of legumes and different masses of valleys of whey product, demineralized in the confectionery industry, as a finish for semi-finished products. The deformation characteristics of model compositions of bean pastes have been experimentally investigated. Based on the research results, the main rheological modular constants were identified and analyzed. Conclusions. The results of the analysis of sensory and rheological characteristics indicate that dry whey powder is demineralized in the presence of 10-30% in legumes and allows you to obtain the desired consumer characteristics for finished semi-finished products used in the confectionery industry.