Abstract
Investigation of the influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products in the technologies of curd dessert and white-pink marshmallow. It was found that the Introduction of the additive “Magnetofood” into the prototypes of cottage cheese desserts and white-pink marshmallows in an amount from 0,1% to 0,2% by weight of the recipe mixture in comparison with the control improves the structure, texture and appearance of the whipped product; a narrow and symmetric distribution function of air bubbles by diameter (d=0,045...0,050 м) indicates the stabilizing effect of “Magnetofood” nanoparticles. The rational content of the nanoadditive “Magnetofood” has been determined – 0,15% to the mass of the prescription mixture. The prospects of using “Magnetofood” as an improver and stabilizer of polyphase foam-like structures have been determined.
Highlights
To ensure high consumer properties and competitiveness of whipped confectionery products, it is necessary to solve a number of issues related to stabilizing the polyphase structure and maintaining product quality during transportation and storage [1,2,3,4,5,6,7] The use of food nano-additives in whipped confectionery technology is a new and promising direction of research [8,9,10].This study solves the problem of stabilization of the polyphase structure of whipped confectionery and the formation of their quality by using the mineral nanoadditive "Magnetofооd"
The surface activity of nanoparticles of the food additive "Magnetofood" and their ability to form solvate complexes with protein molecules improves the consistency of the curd dessert, which is evident from the organoleptic characteristics (Fig. 1)
This is explained by the complementary properties of Fe atoms of the food additive "Magnetofood" and the formation of coordination and electrostatic bonds of "Magnetofood" nanoparticles with curd proteins, which strengthens the foamy structure of the curd dessert [9]
Summary
To ensure high consumer properties and competitiveness of whipped confectionery products, it is necessary to solve a number of issues related to stabilizing the polyphase structure and maintaining product quality during transportation and storage [1,2,3,4,5,6,7] The use of food nano-additives in whipped confectionery technology is a new and promising direction of research [8,9,10]. This study solves the problem of stabilization of the polyphase structure of whipped confectionery and the formation of their quality by using the mineral nanoadditive "Magnetofооd" (based on oxides of ferrous and ferric iron: FeO·Fe2O3). The purpose of the work is the formation of quality indicators of whipped confectionery products (cottage cheese dessert and white-pink marshmallow) when the mineral food nanoadditive "Magnetofооd" is added to the recipe. Object of research: production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin) "Magnetofооd" is an ultrafine powder of dark brown or black color with a particle size of (70–80) nm, with a large specific surface; antioxidant, bacteriostatic, sorption, complexing, stabilizing, emulsifying, water-retaining and fat-retaining properties [8,9,10].
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