Abstract
For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used. It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times. It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times. The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %. There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water. The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”.
Highlights
In a situation, formed in production of scrambled desserts, namely the deficit of raw materials in Ukraine, high prices for the essential share of import ingredients and so on, scientists are searching for ways for increasing the competitiveness of ready products at the expanse of improving and stabilizing the quality, decreasing the cost price and prolonging storage terms [1,2,3].For widening the assortment of scrambled dessert products and improving their consumption properties, different arrangements are used
The aim of the research is to study the influence of the supplement “Magnetofood” on properties of scrambled desserts, especially mousses and sambuks, that allows to widen the assortment of scrambled dessert products of the improved quality with increased storage terms
“Magnetofood” in amount (0,10; 0,15; 0,20) % of the recipe composition favors the improvement of the properties of the scrambled desserts:
Summary
In a situation, formed in production of scrambled desserts, namely the deficit of raw materials in Ukraine, high prices for the essential share of import ingredients and so on, scientists are searching for ways for increasing the competitiveness of ready products at the expanse of improving and stabilizing the quality, decreasing the cost price and prolonging storage terms [1,2,3].For widening the assortment of scrambled dessert products and improving their consumption properties, different arrangements are used. Today binary mixtures of biopolymers are widely used for increasing the stability of foam structures They consist of protein and one polysaccharide (β-lactoglobulin + Arabian gum; β-lactoglobulin + pullulan; whey protein isolate + Arabian gum; egg protein albumin + pectin and so on) [26, 27]. The analysis of information sources [1, 10–32] demonstrates the absence of data about technologies of scrambled desserts with using nanopowder supplements with foam- and structure-creating, stabilizing properties. They improve their structural-mechanical properties of foam (2019), «EUREKA: Life Sciences» Number 2 structures, quality parameters and storage terms. In food systems “Magnetofood” displays antioxidant, sorption, bacteriostatic, complex-creating, emulsifying, water-binding, stabilizing, structure-creating properties [7,8,9]
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