Abstract

The article component composition of creamy dessert with whipped consistence on the basis of cottage cheese using alternative plant raw materials – chufa and Jerusalem artichoke tubers or honey was established and proved. This allowed to obtain finished product with low glycemic index. The possibility of using the chufa is shown (earth almond), as a carrier of mono- and polyunsaturated fatty acids (which make up about 82% of the total content), allows to receive desserts with recommended composition of fatty acids. It is shown that preliminary processing of chufa to finely ground semi-product is advisable for its uniform distribution through the dessert volume and formation of its homogeneous whip consistence. A comprehensive two-stage method for chufa preprocessing is developed, which allows to provide products with necessary technological and organoleptic properties. These studies considered for selection of scientifically sound processing modes Cyperus esculentus L. According to the research was the method of cleaning Cyperus esculentus L. Crushed Cyperus esculentus L. recommended for further use in desserts. It is shown that applying of artichoke processing to candied fruits is appropriate for provision of the necessary properties of artichoke flavor while maintaining preventive properties of fructooligosacharides of tubers. A new technological approach for producing candied fruits is developed, which yielded a product with a reduced content of mono-and disaccharides, if the inulin of raw materials is preserved. The model of technological system of milk and vegetable dessert making is developed, which allows developing qualitative principle technological schemes of production of dessert with functional additives. The recipe composition and principal technological scheme of production of dairy-vegetative desserts are developed. The influence of technological factors and recipe composition on rheological, microbiological and organoleptic quality of desserts is observed. The article analyzes the nutritional value of dessert with functional additives. The regulatory documentation is developed. New technologies are implemented in restaurant enterprises.

Highlights

  • The article component composition of creamy dessert with whipped consistence on the basis of cottage cheese using alternative plant raw materials – chufa and Jerusalem artichoke tubers or honey was established and proved

  • The development of technology of dairy-vegetative dessert with functional additives

  • The possibility of using the chufa is shown, as a carrier of mono- and polyunsaturated fatty acids, allows to receive desserts with recommended composition of fatty acids

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Summary

Article info

Telezhenko, L., Bilenka, I., Zolovska, O., & Lazarenko, N. (2018). The development of technology of dairy-vegetative dessert with functional additives. A comprehensive two-stage method for chufa preprocessing is developed, which allows to provide products with necessary technological and organoleptic properties These studies considered for selection of scientifically sound processing modes Cyperus esculentus L. У статті встановлено та обґрунтовано компонентний склад десерту кремоподібної та збитої консистенції на основі сиру кисломолочного з використанням нетрадиційної рослинної сировини – бульб чуфи і топінамбура або бджолиного меду, що дозволило отримати готові продукти з низьким глікемічним індексом. Спрямованих на створення низькокалорійних, збалансованих за жирнокислотним складом та низьким глікемічним індексом молочнорослинних десертів для закладів ресторанного господарства нами не виявлено. Метою досліджень є розробка науково обґрунтованих технологій десертних страв профілактичної спрямованості на основі молочної і рослинної сировини з низьким глікемічним індексом. - розробити рецептуру та технологію молочнорослинного десерту збитої консистенцій з низьким глікемічним індексом, відрегульованим жирнокислотним складом, високою масовою часткою біологічно активних речовин

Результати та їх обговорення
Підсистема С Підготовка молочної основи
Підсистема В Утворення збитої структури
Функції підсистем
Компоненти десерту
Аромат Консистенція
Найменування показника
Findings
Не виявлено

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