Organoleptic Quality Indicators Research Articles

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

There is a lack of protein products in the human diet, so balancing the nutritional composition of products remains an urgent task. The purpose of the study is to develop and determine the structural and mechanical characteristics of finishing processed products made from bean paste, demineralised whey powder, and coconut oil for confectionery. The main areas of technological use of confectionery pastes are developed: for applying to the surface of products as a layer; for creating flowers and shaped model products, as a decorative element for flour confectionery products. The study used food-grade white beans of the Mavka variety, demineralised whey powder made from whey with a 90% degree of demineralisation in accordance with TS U 15.5-00413890-089:2014. Rheological properties (resilience, elasticity, plasticity) were determined by a plane-parallel elastoplastometer of Tolstoy modification. The surface characteristics of pastes were studied using a dynamometer connected to a MiG-1.3 measuring device. The adhesive strength was determined by separating the steel plate from the bean paste. Empirical regression equations are obtained by correlation and regression analysis using the MATHCAD-14 software suite. The chemical composition of bean pastes with demineralised whey powder, their organoleptic quality indicators and structural and mechanical properties were determined to optimise the recipe composition to improve the functional and technological properties of confectionery pastes. The positive effect of the mutual use of beans and demineralised whey powder on the structural and mechanical properties of new finishing processed products was established. The improvement of the moulding capacity indicators at the concentration of 10-30% demineralised whey powder and 8% coconut oil in the composition has been proven. The reduction of stickiness in the compositions of bean pastes for modelling shaped products, coating confectionery, and making flowers as decorative confectionery products at a concentration of coconut oil up to 10% was established. Accordingly, the total scores of the developed descriptors were: 2.92 for decorative confectionery, 2.98 for coating confectionery, and 2.95 for modelling shaped products. A change in the colour intensity of bean paste compositions in the case of an increase in the concentration of demineralised whey powder is established, which allows expanding the technological methods of manufacturing shaped products. The developed technology and recipe composition allow obtaining high-quality, high-biological value, and low-calorie finishing processed products for confectionery

The impact of the freezing process on the grain bread quality

Currently, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out. The application of frozen semi-processed goods will allow one to reduce the labour input in the technological process of grain bread production, conditioned by the introduction of the bioactivation stage. It is acknowledged that the quality of products can change due to the process of freezing. That is why this paper investigates the impact of the process of freezing on organoleptic and physical-chemical quality indicators of grain bread, its microstructure and protein digestibility. The results of the conducted experiment have demonstrated that grain bread baked with the use of frozen semi-processed goods made of bioactivated wheat has slightly lower physical-chemical indicators than those for the bread made without the application of the freezing technology. The data received via electron microscopy has proved the fact of the presence of larger pores in the sourdough of products made of frozen dough if compared to bread baked without frozen raw materials. It is explained by the appearance of large air gaps around the surface of gelatinised starch grains in the samples. The application of frozen dough in the grain bread technology contributed to the increase of protein digestibility that resulted from more active protein destruction at low temperatures, which increases its digestibility. However, the application of the deep freezing technology of dough will help to stop and restart the production process quickly and will shorten the duration of the process of preparation of grain bread. Moreover, this technology will allow one to provide consumers with functional bread made of bioactivated wheat grains in numerous country regions.

The influence of technological methods for the production of ripening cheeses on the development and metabolism of the acid-forming component of the bacterial starter culture of Lactococcus lactis subsp. cremoris.

Cheese is a food product obtained by concentration and biotransformation of the main components of milk under the influence of enzymes of microorganisms and physicochemical factors. The article presents the results of the influence of various technological parameters of the production of ripening cheeses on the course of microbiological and biochemical processes under the influence of starter microorganisms of Lactococcus lactis subsp. cremoris. As part of the research, Gouda-type cheeses with a fat mass fraction of 45 % were produced using a combination of Lactococcus lactis subsp. cremoris. The degree of influence of the temperature of the second heating, salt content and ripening conditions on the course of physicochemical, biochemical and organoleptic processes and quality indicators of cheese, determined by the level of development and metabolism of the used starter cultures, was evaluated. The best result was obtained with a combination of the temperature of the second heating (38±0.5) °C, the salt concentration in the finished product (2.8±0.1) % and the ripening temperature (11±1) °C, which provided conditions for the directed development and metabolism of starter microorganisms of Lactococcus lactis subsp. cremoris.

Technology of producing butter with long-term storage from goat milk

Goat milk is a unique food product. The composition and properties of raw goat milk for butter manufacture were studied. The technology of producing goat butter by the cream churning method was described. The storage capacity of goat butter was studied in two temperature conditions: plus (3 ± 2) °C (mode I) and minus (16 ± 2) °C (mode II). Assessment of quality indicators for storage mode I was made at the beginning and end of the storage period, that is, when the butter reached 45 days of age. Butter quality indicators for storage mode II were monitored after 2 months, i.e. upon reaching the shelf life of 60, 120 and 180 days. In the work, the generally accepted methods of studying biochemical (acidity of butter and fatty phase, acidity of milk plasma) indicators of butter quality, as well as original instrumental methods for studying the taste and aroma of goat butter – gas headspace chromatography, were used. Flavoring bouquet of goat butter was investigated by gas chromatographic tests. The defining features of the flavoring bouquet of the butter, volatile flavoring substances, were established, the dynamics of changes in its quality indicators in storage was studied. The features of the fatty acid composition of the fatty phase of goat butter were determined. The possibility of long-term storage of goat butter while maintaining its organoleptic, biochemical and other quality indicators has been proven.

Исследование качества мышечной ткани черного макруруса (гренадера) Coryphaenoides acrolepis в процессе переработки

The research of physico-chemical and organoleptic quality indicators of the black macrurus (grenadier) Coryphae-noides acrolepis caught under industrial conditions in the South Kuril subzone of the Sea of Okhotsk is presented. The analyzed samples included whole and eviscerated specimens of standard quality, as well as individual specimens with the consistency of muscle tissue characterized as «rubber-like». Comparative analysis showed statistically significant similarity of muscle tissue strength indicators before and after heat treatment, protein fraction content, moisture reten-tion capacity, degree of protein denaturation, enzyme activity and a number of other characteristics for standard sam-ples prepared by various methods and differing in size. Samples with a «rubber-like» consistency sharply differed in all the studied parameters except for enzymatic activity. When separating the proteins of black grenadier muscle tissue by electrophoresis was conducted, differences in the species-specific patterns of the compared samples were found. As-sumptions have been made about the causes of the detected changes.

INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES

The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks.

APPLICATION OF PROCESSING PRODUCTS OF VEGETABLE RAW MATERIAL IN MARSHMALLOW PRODUCTION

The article examines the main trends in obtaining new types of confectionery products with a balanced composition and functional properties, the production of which is based on the use of a product of plant raw materials processing - carob. Studies on increasing the nutritional value and reducing the energy intensity of marshmallow-type whipped products with the use of carob and the sugar substitute isomalt are given. Information on the functional properties of carob, the effect of the roasting process on its quality indicators, and the possibility of using carob in the production of confectionery products to expand the range of raw ingredients and increase their nutritional value were considered. A comparative description of the nutritional and energy value of medium-roasted carob and cocoa powder is given. The article examines the influence of the product of the processing of plant raw materials of carob on the nature of the formation of the structure of marshmallow masses of reduced energy content, and their main structural-mechanical, physico-chemical and organoleptic indicators are determined. Based on the determination of the structural and mechanical properties of marshmallow masses, such as critical shear stress, degree of general deformation and density of the mass, it is proposed to reduce the duration of their whipping by increasing the rate of structure formation of the mass when using carob powder, so the complete replacement of cocoa powder with carob leads to an increase critical shear stress by 51.83 Pa and an increase in mass density by 171 kg/m3 compared to the control sample. As a result of a complex of conducted studies of physico-chemical and organoleptic quality indicators, the expediency of using the product of the processing of plant raw materials of carob in reduced-energy marshmallow products with 75% isomalt has been proven, it is recommended to completely replace cocoa powder with carob at the stage of whipping the mass. The calculated nutritional and energy value of the new marshmallow products showed a decrease in the total content of fats and carbohydrates in the developed products, an increase in the content of vegetable dietary fibers by 28% and a decrease in the energy value by 55.65 kcal. Enrichment of marshmallow products with minerals, in particular calcium, sodium and vitamins B6 and E, was noted.

Environmentally friendly raw materials for the production of a dietary product

In today’s world one of the important tasks is the problem of providing people with healthy and high-quality food. The aim of the work was to develop a recipe for meat rolls with dietary properties. The tasks that were solved in the creation of the product: minimizing the fat in the product, replacing beet refined sugar with vegetable components that have a sweet taste, enriching the meatloaf with a complex of natural beneficial substances and improving the organoleptic properties of the product. In the course of the research organoleptic and physico-chemical quality indicators of enriched cooked rolls were studied as well as their storability. As a result of the research, products with a tangy taste and aroma, with a reddish color on the surface, elastic consistency, on the cut you can see the inclusions of enriching components were developed. Developed products are more dietary and at the same time allow to enrich the useful nutrients and diversify the diet of consumers.

The Development of a Special Purpose Drink Based on Nut Raw Materials

To support health, efficiency and active longevity, a person needs to provide the body with the micronutrients necessary for metabolic processes. They must consume food in quantities that correspond to the physiological needs of the individual. Analyses of consumer demand have found that the human diet throughout life often includes dairy products.However, whole milk is often poorly tolerated by both the elderly and people with lactose intolerance (hypolactasia).This article examined the selection of alternative energy sources, focusing on the example of a drink that uses plant raw materials.Thus, the recipe of a new fermented drink based on nut raw materials was developed. The optimization of the hydromodule for the drink preparation from peanuts and hazelnuts, according to the content of the main food components and organoleptic quality indicators, was carried out. The chemical composition of the developed drink was established, a portion of which met 20% of the daily recommended value of vitamin B1, 16.8% of the daily value of niacin, and 15% and 19% of the daily value of iron and magnesium, respectively. The possibility of producing a fermented drink with nut raw materials as a complete replacement of cow’s milk was therefore shown to be justified.
 Keywords: specialized food, probiotic, vegetable raw materials, fermented drink, nuts

Подходы к разработке специализированных мучных кондитерских изделий для питания беременных и кормящих женщин

The article presents the results of research on the development of an assortment of flour confectionery products recommended for the nutrition of pregnant and lactating women. During the research, the methods of trial laboratory baking were used, followed by the evaluation of the obtained samples according to organoleptic and physico-chemical quality indicators using standard techniques. Studies have shown the possibility of using non-traditional raw materials (amaranth, barley and chickpea flour, fruit and vegetable puree, Jerusalem artichoke fiber) that contribute to increasing the nutritional value of flour confectionery products. The use of Jerusalem artichoke syrup and date syrup allows you to reduce the prescription amount of sugar without deterioration of organoleptic and physico-chemical quality indicators. The use of additional raw materials also improves the consumer properties of products, giving the products new shades of taste and aroma. The prototypes of the products met the requirements of the regulatory documentation. The developed flour confectionery products are characterized by increased nutritional value. The consumption of 100 g of products covers the daily need of pregnant and lactating women of more than 15% in protein and phosphorus (baklava «Zhemchuzhina»), dietary fiber (pastry «Isida»), or iodine and iron (cupcake «Zimnij vitamin»). The products are also enriched with polyunsaturated fatty acids, vitamins B, A, E, D, C and minerals – calcium, potassium, magnesium, phosphorus. Developed butter cookies, oriental flour sweets and cupcakes can be included in the diet of pregnant and lactating women, as well as people who adhere to a healthy lifestyle. Scientific novelty is confirmed by patents of the Russian Federation № 2751211 «Method for producing butter biscuits», №­2749917 «Method for making flour based oriental sweets», № 2756531 «Cupcake production method», №2756529 «Cupcake production method».

Шелудько В. М. РОЗШИРЕННЯ АСОРТИМЕНТУ ХЛІБНИХ ПАЛИЧОК ПІДВИЩЕНОЇ ХАРЧОВОЇ ЦІННОСТІ

The possibility of using gluten-free vegetable raw materials in the technology of low-humidity bakery products is investigated in the article. Low-humidity bakery products are the most affordable and cheapest traditional products in Ukraine: rusks and bagels, bread balls and bread sticks. Bread sticks were selected as the object of research. Low humidity of bread sticks allows you to significantly increase the nutritional value of the product, even with minor adjustments to the recipe. Chickpeas – one of the most valuable legumes, which has saturated and unsaturated fatty acids, dietary fiber, vitamins A, K, PP, E, C, group B, manganese, potassium, magnesium, selenium, calcium, zinc, iron, phosphorus, sodium. The use of corn flour has a number of advantages because it is a source of B vitamins, potassium, iron, magnesium, calcium and is produced in sufficient quantities in Ukraine. The aim of the article is to determine the effect of a mixture of chickpea and corn flour on organoleptic, physicochemical, structural and mechanical parameters of the dough and finished products. Ukrainian and foreign science literature sources on the possibility of using high-protein gluten-free plant raw materials of high nutritional value in the technology of bread sticks are analyzed. Standard methods to determine structural-mechanical and physico-chemical indicators of product quality are used. The article describes the technology of bread sticks, shows the possibility of using a mixture of chickpea flour and corn flour to develop a new recipe of high nutritional value. The quality of input raw materials is determined. The results of research on the use of a mixture of chickpea flour and corn flour are presented. Based on organoleptic evaluation and physico-chemical and structural-mechanical studies of dough and finished products, rational dosing of additives in the technology of low-humidity products is justified. The product with additives in the ratio of 80 : 20 ChF : CF had the best organoleptic quality indicators: a surface without cracks, yellow-brown color with a pleasant nutty aroma and taste.

The use of derivative products of the processing of sea – buckthor in the manufacture of buns

One of the promising ways of improving the quality and expanding the assortment of bakery products is to enrich them with non – traditional types of plant raw materials, which contain a balanced complex of minerals, vitamins and other biologically valuable compounds, characterized by high nutritional, taste and other properties. The purpose of this study is to develop a technology for making buttery buns with increased biological value based on the derivatives of Hippophae rhamnoides L. The method of processing sea buckthorn berries into powders is proposed and the influence of the derivatives of Hippophae rhamnoides L. on the technological properties of the finished products is investigated. To determine the effect of sea buckthorn powder on the quality indicators of butter buns, standard methods of organoleptic and physicochemical quality indicators were used. The paper proposes a method of processing the fruits of Hippophae rhamnoides L., which involves preliminary freezing, osmotic dehydration of the berries in a concentrated sugar solution (70%). At the same time, part of the water (10–15%) is removed from the berries, which allows to reduce energy costs for the drying process. The peculiarity of this study is the study of the amino acid composition of derived products of sea buckthorn processing and the substantiation of the possibility of their use for the enrichment of bakery products. It was established that the largest amount of the following amino acids, g/100g, goes into the derived products of Hippophae rhamnoides L. processing: serine – 0.45; proline – 0.49, aspartic acid – 0.88, glutamic acid – 12.9 and threonine 0.3. Drying allows to increase the concentration of amino acids in the processing products of Hippophae rhamnoides L. berries. The obtained powder can become a food additive with good organoleptic properties, capable of increasing their biological value.

DEVELOPMENT OF HONEY RYE BREAD RECIPE

Introduction. The growth of demand for proper nutrition and the spread of science-based hypotheses about the importance of rational and meaningful food consumption encourage the development of new recipes. Reducing the consumption or replacement of sugar in the human diet requires finding products that can fulfill this role. As a full-fledged product with preventive and curative effects on the human body, natural honey can be an ingredient in food recipes to increase their nutritional and biological values. The goal of the work. Develop a recipe for honey rye bread with sugar substitution for rapeseed honey. Materials and methods of research. The research was conducted in the Laboratory of Assessing the Quality and Safety of Beekeeping Products Methods of National Scientific Center "Institute of Beekeeping named after P.I. Prokopovich" and the Department of Standardization and Certification of Agricultural Products of the National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine. The raw materials used in honey rye bread production met the requirements of national standards. In the first stage, the quality of the semi-finished product during fermentation quality was investigated (humidity, dough temperature, and acidity were determined); in the second stage, the quality of the finished product was investigated as well. Standard research methods according to DSTU 4583: 2006 'Rye bread and a mixture of rye and wheat flour' were used. The grade of honey was determined by melisopalinology. Results of research and discussion. The recipe of honey rye bread with seeds in percent is developed: rye flour - 31,1; wheat flour - 13.8; malt - 4.2; honey - 4.2; water - 41.5; dry yeast - 1.5; salt - 2.2; flax seeds - 0.5; sunflower seeds - 1.0. The following is established: honey added during the production of bread allows diluting the consistency of the crumb of the finished product; honey, provided the use of this amount accelerates the fermentation process by 1.5-2 times; confirmed the normal course of the fermentation process during the study of the dough. The results of organoleptic and physicochemical studies indicate that the obtained new product meets the requirements of the national standard of Ukraine. Other scientists have proven that honey, in particular rapeseed, contains organic acids, polyphenols, vitamins, minerals, alcohols, aromatic compounds, colloids, carotenoids, and enzymes. Quercetin, phenethyl ester of caffeic acid, acetatin, galangin, and kaempferol, which are part of honey, reduce the risk of coronary heart disease due to their antioxidant, antithrombotic and vasodilatory effects. Adding flax and sunflower seeds increases the biological value of bread. They are also used as products for functional nutrition. Flax seeds contain more than 25 dietary fibers. Sunflower seeds are an essential source of vegetable protein, and the vitamin B6 supplement, contains a large number of macro- and microelements, in particular, calcium, zinc, iron, potassium, and magnesium. Given the nutritional and biological value of the ingredients in the developed recipe of honey-rye bread with seeds and the results of our studies, which confirm the lack of negative impact on the quality of the finished product due to sugar substitution by rapeseed honey, we recommend considering its use in health food. Conclusions and prospects for further research. The expediency of replacing sugar with monofloral rapeseed honey in rye bread recipes has been established. The obtained organoleptic and physicochemical quality indicators, which were within the requirements of the national standard of Ukraine, confirm this. Using honey at the proposed ratio to other raw materials accelerates the fermentation process by 1-1.5 times as well as dilutes the consistency. Using additives such as flax and sunflower seeds increases the biological value of the finished product and generally improves the taste and organoleptic characteristics. Based on the obtained results, ways to continue experimental research were identified, in particular, to consider the possibility of the functional purpose of honey rye bread using various food additives.

Совершенствование технологии хлебобулочных изделий путём применения пшенично-ореховой муки на основе кедрового ореха

The article uses the possibility of using wheat-nut flour in the baking industry, obtained in laboratory conditions using pine nuts in the remaining grinding batch of flour in the amount of 5%, 7,5% and 10% in order to achieve the value of finished products. The paper substantiates the use of cedar nuts for the preparation of wheat-nut flour, the results of test laboratory baking by a non-dough method of dough preparation are carried out, the results of physicochemical and organoleptic quality indicators of bakery products prepared using laboratory samples of wheat-nut flour with different contents of pine nuts are presented. Based on a comparative analysis, recommendations were given for the industrial implementation of the technology, the nutritional value and the degree of satisfaction of the physiological needs of a person in nutrients and energy were determined when consuming 100 g of a bakery product made from wheat-nut flour with a pine nut content of 7,5%.

Technology of yeast-free bread using gluten-free raw materials

Among food products for special dietary consumption, a special place is occupied by products developed for the category of people with diseases in which there is an intolerance to certain food components (diabetes, celiac disease, phenylketonuria, etc.). According to the World Association of Gastroenterologists (WOG-OMGE), about 1% of the world’s population suffers from celiac disease, which has an increased risk of death compared to the general population. In this regard, an analysis of the production of food products for the population suffering from celiac disease was carried out. In Ukraine, the assortment of gluten-free bakery products on the domestic market today is insufficient for the growing needs of the population with various types of food allergies and gluten enteropathy, which is why it is advisable to develop gluten-free bread technology. Different types of raw flour, grain, and oilseeds were studied and theoretical aspects for substantiation of bread technology using gluten-free raw materials were studied. The technology of bread using green buckwheat and sesame seeds was developed, and their influence on the organoleptic quality indicators of the product was investigated. On the basis of generalized expert evaluations, it was established that the organoleptic indicators of the developed bread using gluten-free raw materials are at the control level (4.4 points), and in terms of smell and taste, it exceeds the control sample. The developed yeast-free bread with the use of green buckwheat and sesame seeds can be recommended for a gluten-free diet, used in the diet of people both for dietary nutrition and for general disease prevention. The social effect of the introduction of the developed technology of yeast-free bread using gluten-free raw materials, namely green buckwheat and sesame seeds, into the production is the expansion of the range of bread products for the nutrition of the population suffering from celiac disease.

Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

Development of jelly based on a spent osmotic agent

The purpose of scientific research is aimed at using secondary resources of canning production – a spent osmotic agent from the osmosis of berries, fruits into gelled products. In public catering enterprises and confectionery enterprises, jelly is used for finishing culinary and confectionery products in an uncured or frozen form. Frozen jelly is used for the preparation of sweet dishes, decoration, decoration of cakes and pastries, uncured to cover the surface of culinary and confectionery products, fruits, berries, which significantly increases the organoleptic evaluation and shelf life. When studying scientific papers, it was revealed that the research is mainly aimed at introducing various jelly-forming agents, enriching with biologically active substances, using non-traditional raw materials to expand the assortment, increase, and improve the quality and nutritional value of various jelly products produced. As a result, a technological scheme, a recipe for obtaining jelly based on the complete replacement of the main ingredient of granulated sugar with a spent osmotic agent (sucrose solution) has been developed and improved. Organoleptic, physico-chemical, microbiological indicators of jelly quality have been studied. According to the organoleptic quality indicators, the jelly under study has a characteristic, pronounced taste and smell, a rich bright red color, a strong gelated consistency without flaking of the liquid. According to physico-chemical parameters, jelly contains 50.02% of solids, mono – and disaccharides 50.09%, penetration number 20.2, jelly strength 24507.04 Pa, pH 3.2, mass fraction of titrated acids 1.67%, tannins and coloring substances 0.69%, ascorbic acid 8.24mg%, calcium 14.45 mg, potassium 34.32 mg, iron 0.23 mg, water activity index 0.648, microbiological indicators were not detected, energy value 200 kcal /837 kJ.

Puree from apple and carrot refuse, boiled with starch syrup, in marshmallow technology

For modern society, diseases associated with malnutrition are increasingly common. There is an urgent task of saturating the consumer market with products for a healthy diet, which are balanced in nutritional substances and contain essential nutrients, including confectionery. The article proves that in the production of marshmallows for solving this problem, it is possible to successfully use a puree from apple and carrot refuse, boiled with starch syrup. This technological solution improves organoleptic quality indicators and increases the content of flavonoids, beta-carotene and dietary fiber in the finished product.