ASSESSMENT OF FUNCTIONAL PROPERTIES OF VEGETABLE AND FRUIT MOUSSES ENRICHED WITH A FIBER PREPARATION FROM POTATO STARCH

Abstract

Background. Vegetable and fruit mousses have become very popular among consumers. These products are a source of complete nutrients, providing the body with vitamins, minerals and dietary fiber. However, the overall fiber content in a single serving of mousse has turned out to be insufficient. The aim of the study was to examine the functional properties of vegetable and fruit mousses before and after enriching them with a fiber preparation from potato starch (SDexF). The research material consisted of three mousse flavors: apple-peach-parsnip, apple-cherry-carrot and apple-carrot-quince. The research included pH measurement, analysis of CIE L*a*b* color parameters and pasting characteristics of vegetable and fruit mousses. The content of total dietary fiber (TDF) in vegetable and fruit mousses was also determined using the enzymatic-gravimetric AOAC 991.43. method. Results and conclusion. The addition of SDexF resulted in a slight decrease in the pH of the applecherry-carrot mousse. For each flavor, a change in color was observed, with the largest difference in color parameters (ΔE) observed in the apple-carrot-quince flavored mousse. The vegetable and fruit mousses enriched with SDexF were characterized by a higher total fiber content compared to the unenriched mousses. The preserves with the addition of SDexF were characterized by lower pasting parameters compared to the control mousses. Based on the functional tests being carried out, no negative impact of the enriching of vegetable and fruit mousses with SDexF on the final product was observed. It can therefore be concluded that the use of SDexF affects the functional properties of vegetable and fruit mousses, increasing their nutritional and health value.