Research intoeffect of the synbiotic complex on the quality of a fat filling for waffles

Hanna Korkach

doi:10.15587/1729-4061.2017.110598

Abstract

A new technique was designed for obtaining the symbiotic additive, which consists of the immobilized bifidobacteria and inulin. Technological approach implied a partial replacement of the filler of confectionary fat with inulin, and the introduction of bifidobacteriain the amount of 107 cfu/g. We have proven the need for conducting the process of immobilization for the bifidobacterial cells. We examined effect of the symbiotic complex on the structural-mechanical properties of samples of the fat filling, in particular, on effective viscosity, penetrating properties, adhesion and density. The introduction of the additivecontributes to an increase in the viscosity of the mass, which, in the course of the technological process, will lead to a better application and uniform distribution of the filling on the surface of a wafer sheet. It was proven that the duration of structure-formation is reduced for all examined samples by 2...6 minutes in comparison with control. The adhesion strength of waffles also increases, which contributesto a better adhesion between the filling and wafer sheets. It was established that the application of the synbiotic in the technology of waffle productionexerts a positive effect on the organoleptic properties of finished products. We have received samples of waffles with a homogeneous and tender filling, without the fat taste

Highlights

A growing number of Ukrainians are changing their preferences in food, showing increased interest in the products that are most beneficial for health, basing their choice not on the amount of food consumed but rather its quality.Food and nutrition occupies a leading place in enabling normal growth and development of the body, protecting it from diseases and harmful influences, maintaining physical and psycho-emotional activity and active longevity.There is a close relationship between a human’s healthand composition of his intestinal microflora
We investigated effect of the synbiotic on strength of the filling depending on the mass fraction of inulin and bifidobacteria
Based on the theoretical generalizations, we substantiated a choice of functional ingredients to be introduced to the formulation of a fat filling, which consists of the probiotic microorganisms Bifidobacterium bifidumand the prebiotic – inulin

Summary

Introduction

A growing number of Ukrainians are changing their preferences in food, showing increased interest in the products that are most beneficial for health, basing their choice not on the amount of food consumed but rather its quality. Economic development of the planet is accompanied by the introduction into life of ever-growing number of chemical compounds with potential toxic effect on the microbial population. These include organic and inorganic compounds, medical preparations, pesticides, food additives. Many household-drinking water supply pipelineslack systems for water pre-treatment and decontamination All these conditions, as well as antibiotic therapy, the intake of hormonal, immunosuppressive, laxative, choleretic and other medicines, irrational nutrition, stresses, intestinal infections, adverse exoecological conditions, lead to the development of dysbiotic disorders of the intestine (Table 1) [2]. That is why the products of functional designation, containing in their composition special ingredients that correct disturbance of intestinal microflora, take one of the top places in comprehensive prevention of diseases, at which the dysbiosis is registered. Designing confectionery products with a rationally chosen composition of probiotic microorganisms, prebiotics as functionally active ingredients whose deficit is a consequence of the dysbiosis, is a reasonable approach to solving this important problem

Literature review and problem statement

Conclusions

Findings

Elektronnyy resurs