Abstract
The results of experimental studies of the influence of the stabilizing system composition on the state of the structure of the thawed sour-milk aerated desserts are presented. As a stabilizer gelatin and its compositions with emulsifiers and starch of physical modification were used. A qualitative assessment of the dispersion of the air phase using microphotographs and a quantitative assessment by the average diameter of air bubbles, their quantitative fraction up to 50 microns, and also the probability of the size distribution of the bubbles were carried out. It was stated that during storage of desserts in a thawed state for 3 days, the shrinkage of portion occurred by 27–30%, and the dispersion of the air phase decreased visibly at the first day of storage. At the same time, the degree of dispersion reduction when using an emulsifier was marked as the smallest, and the starch of physical modification as the largest. Probably the size of air bubbles in the range up to 50 ?m, which is characterized as the the best state of consistency in a sample with emulsifier after hardening was 91%. After 3 days, the probability of the distribution of bubbles with sizes of 50 to 100 microns was the highest (51%). The experimental studies of the influence of the composition of the stabilization system on the structure of the thawed sour-milk dessert showed that gelatin, used as the main stabilizer in amount of at least 1.1%, provided a sufficiently stable structure of the thawed dessert during 1 day of storage. Taking into account the positive effect of emulsifiers on the preservation of the dispersion of the air phase and shape, it is necessary to carry out this work to substantiate the qualitative and quantitative composition of emulsifiers for the thawed sour-milk desserts.
Highlights
Так как десерты являются взбитыми продуктами, особо важным показателем их хранимоспособности как в замороженном, так и в размороженном виде является состояние воздушной фазы
It was stated that during storage of desserts in a thawed state for 3 days, the shrinkage of portion occurred by 27–30%, and the dispersion of the air phase decreased visibly at the first day of storage
The size of air bubbles in the range up to 50 μm, which is characterized as the the best state of consistency in a sample with emulsifier after hardening was 91%
Summary
При выборе объектов исследования особое внимание уделялось стабилизационным системам, их влиянию на стабильность воздушной фазы и формоустойчивость продукта в размороженном состоянии. Во всех образцах десертов использовали в качестве основного стабилизатора желатин. Только желатин применяли в образце No 1 (контроль). Дополнительно применяли: эмульгатор в образце No 2), крахмал (образец No 3), крахмал и эмульгатор (образец No 4). Что эмульгаторы, вследствие целенаправленного воздействия на жировую фазу, будут повышать стабильность воздушной фазы при температуре выше 0 °С. А используемый крахмал физической модификации, проявивший хорошую стабилизирующую способность в условиях колебаний температуры продукта [4], окажет положительное влияние на дисперсность воздушных пузырьков в кисломолочном десерте в размороженном состоянии [6, 10]. Исследование дисперсности воздушной фазы (размер пузырьков воздуха) проводили с использованием микроскопа Olympus CX 41 и подключенной к нему цифровой камеры. Формоустойчивость образцов в процессе их хранения оценивали двумя способами: визуально, путем оценки внешнего вида фотоснимков и по усадке образца – изменение высоты образца (%)
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