Production Of Desserts Research Articles

Study of the properties of pectin substances for the production of healthy food products

The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.

ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ВТОРИЧНЫХ СЫРЬЕВЫХ РЕСУРСОВ ДЛЯ ПРОИЗВОДСТВА ДЕСЕРТОВ

The paper presents the implementation of non-waste technologies into food production at food industry and catering enterprises on the example of the production of desserts with the use of buckwheat husk as secondary raw materials. The use of secondary raw materials as food ingredients is aimed at reducing unused and non-recyclable waste generated during the processing of grain raw materials into groats and flour. The husk yield depends on the buckwheat variety, growing conditions and other factors and averages from 14 to 30 %. Despite the high content of biologically active substances in the husk and its high availability, its use in food production is limited. The formulations and technologies for the desserts with different contents of buckwheat husk powder were developed and substantiated in the present research. For the use as a food additive, buckwheat husk was processed into the form of a fine mechanically activated powder. Buckwheat husk powder was introduced into the chocolate-nut paste formulation in the amount of 10 %, 20 %, and 50 % of cocoa powder. The dessert samples were evaluated on their sensory characteristics and nutritional value. It was found that the use of buckwheat husk powder in the chocolate-nut paste formulation has a positive effect on its sensory characteristics, among which the aroma harmony and saturation, as well as the taste harmony, stand out. The dietary fiber, calcium, magnesium and iron content in 100 g of the dessert sample was above 15 % from the adequate level of their daily norm. Thus, the developed dessert formulation based on chocolate-nut paste with buckwheat husk has high sensory characteristics and increased nutritional value with functional properties and can be recommended for production and sale at catering enterprises.

The texture of non-fat yogurt with proteins isolates and concentrates

Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream. The urgent task for yogurt producers is improving product quality due to additionally introduced protein components. In this study, an effect of protein isolates and concentrates on the rheological parameters of yogurt was evaluated. The methods included the determination of dynamic viscosity and texture indices, such as hardness, gumminess, chewiness, springiness, cohesiveness and adhesiveness. The prepared yogurt samples were investigated immediately and after 30 days of storage at a temperature of 4±2°C. The water-holding capacity was evaluated. It has been established that introduction of whey proteins makes it possible to increase the water-holding capacity to 77% and 80%, respectively. The highest value of dynamic viscosity (19.3 and 26.1 Pa·s) was found in the samples with isolate and concentrate of native whey proteins after 5 hours of fermentation. A decrease in dynamic viscosity with the introduction of milk protein isolate, soy protein concentrate and native whey protein isolate was observed after 5 hours of fermentation. Addition of the protein components led to a significant increase in texture indices, except for cohesiveness. The highest cohesiveness value of 0.4 N·s was found in the sample without protein components and in the sample with whey protein concentrate. The indicators of hardness, gumminess, chewiness, springiness and adhesiveness were the highest in the sample with native whey protein isolate.

Agave syrup as a replacement for sucrose: An exploratory review

Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.

Nondairy desserts: Potential ingredients for the development of innovative formulations

With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume flour mixtures, egg hydrolysates, and quilaya saponin are texturizing ingredients that can be incorporated into various dessert preparations. Semi-solid desserts, such as creams and ice cream, have been reported to demonstrate characteristics similar to traditional dairy products, while having lower caloric and lipid values. Ingredients for new formulations and readymade desserts, which can be consumed directly or combined with other gastronomic preparations, have potential market viability.

Practical basics of the functional fermented milk desserts development with fruit and berry additives

A technology for the production of homogenized purees from sea buckthorn and celery, intended for use in the production of dairy desserts, has been developed. The chemical composition of the homogenized sea buckthorn and celery purees was studied. The optimal modes of the fermented milk desserts production with vegetable purees from sea buckthorn and celery are established, which allow producing a product with the improved organoleptic and rheological parameters. The ratio of milk components of cottage cheese and sour cream is (2:1), the dose of mashed sea buckthorn and celery-13% by weight of the product, the ratio of sea buckthorn to celery is 60:40. The technology of the "Milk squirrel" parfait fermented milk desserts and cottage cheese-sour cream mousse "Spring" production with the addition of mashed sea buckthorn and celery has been developed. In the fermented milk desserts, the content of vitamin C, A and E is increased.

Development of recipes and technologies for producing functional desserts using sea buckthorn fruits

In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.

JUSTIFICATION OF THE WAREHOUSE OF FERMENTED PRODUCTS USING VEGETABLE FILLERS

To create fermented products, it is necessary to determine the composition of highly efficient cultures of microorganisms, which, along with high productivity, have a high and diverse biochemical activity. The correct choice of biologically active strains of bifido- and lacto cultures for the production of fermented dairy products allows to obtain a quality that meets the requirements of regulatory documents. One of the promising areas of fermented milk fermented products is the development of complex yeasts based on consortia of probiotic bacteria of different taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to yeasts made using pure monocultures. The selection criteria for strains for fermentation compositions are their biological activity, ie the ability to provide the predicted functional effect on the human body, as well as technological parameters that will obtain dessert fermented milk products with certain physicochemical and rheological properties. The article scientifically researches and substantiates the composition of pro- and prebiotics, the influence of the bifidostimulating component and the stabilizing system on the quality indicators of fermented dessert products, developed technologies of sour milk desserts based on a consortium of bifidobacteria and lactobacilli. Since milk is an unfavorable environment for the development of most microorganisms - representatives of the normal bacterial flora of the human gastrointestinal tract and does not contain low molecular weight compounds necessary for the development of microorganisms, and most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are obligate in milk oxygen, they develop very slowly in milk. The conducted researches allowed to develop recipes and technologies of production of fermented desserts on milk and milk-flour basis, with the use of bifidobacteria and lactobacilli, as well as bifidostimulants, structurants and fruit - berry fillers, which retain high biological value, delicate texture, taste and aroma for 15 days.

Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes

AbstractUnderstanding the rheological behavior of fluids and the parameters related to flow fluid dynamics is important for better designing equipment and enhancing processes in the food industry. Thus, the objective of this study was to characterize the rheological behavior of sweetened condensed milk (SCM) in the temperature range of 278.15 to 343.15 K, investigate the friction factor in laminar flow for this fluid, and evaluate the correlation between the rheological behavior obtained from fluid dynamics data and that obtained from rheological assays. The rheological properties of the SCM were determined in triplicate using an AR 2000 controlled tension rotational rheometer with a parallel‐plate and cone‐and‐plate geometry and the pressure drop measurement system consisting of stainless steel pipes connected to a 0.1 m3 stainless steel cylindrical tank. Pseudoplastic behavior with thixotropy was observed, and the friction factor in laminar flow diverged from the theoretical value, with a maximum relative deviation of 42.4% for the data in the descending curve. The maximum relative deviation between the calculated pressure drop and the experimental values was 36.8%. A satisfactory correlation was obtained between the SCM rheological behaviors obtained using rheometer data and pressure drop assays.Practical ApplicationsSweetened condensed milk is one of the main products used in the production of sweets and desserts. Its production involves unity operations, for example, pumping and heat treatments. Correctly designing the equipment used in these operations, as well as enhancing the processing parameters, requires the understanding of fluid rheological behavior, specifically the changes induced when shear rates are applied to the fluid. In the present study, the correlation between the rheology of SCM indicated by fluid dynamics data obtained using a pipe and pumping system and the rheological parameters obtained via rheological tests using a rheometer was investigated to evaluate the behavior of this fluid during its flowing.

Tulumba tatlısı yapımında çeşitli kavurga unların kullanımı ve bazı karakteristik özelliklerin belirlenmesi

In this study, wheat flour was substituted with either wheat roast (kavurga) (KB), barley kavurga (KA) or an equal mixture of barley and wheat kavurga (KAB) flours by 5, 10 and 20% in the production of tulumba desserts. Some physical, chemical and sensory properties of tulumba desserts were determined. In terms of the physical properties, the lowest syrup uptake was determined in the desserts with KAB at a substitution rate of 20%. The highest specific volume was found in the desserts with KA while the lowest length/width ratio was in the KB substituted desserts (p<0.05). Among chemical properties, the lowest moisture content was obtained in control desserts containing no kavurga flour, and increasing substitution rate reduced the fat and protein contents of tulumba desserts by 15.39% and 8.64%, respectively (p<0.05). In addition, calorie values of desserts with kavurga flours decreased as substitution rate increased and the lowest was at the substitution rate of 20% (p<0.05). The magnesium content of tulumba desserts was the highest at a 20% substitution rate while the highest sodium content was at a 5% substitution rate (p <0.05). In sensory evaluation, the lowest scoring was obtained in desserts with a 20% substitution rate. Results of this study showed an increased product variety in tulumba desserts and indicated that up to 10% of kavurga flour can be used in the production of tulumba desserts.

Black Chokeberry Aronia melanocarpa L.-A Qualitative Composition, Phenolic Profile and Antioxidant Potential.

Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.

Исследование физико-химических и текстурных свойств желированных десертов без желатина

The research features the technological challenge of producing jelly desserts by replacing gelatin by non-starch polysaccharides of plant, bacterial, and algal origin (separately or in binary mixtures) in order to overcome religious and ethical constraints. The authors focused on the texture which is responsible for gel network formation of desserts. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides under analysis included alginate, pectin, iota-carrageenan, konjac glucomannan, xanthan, and guar gum, separately or in binary mixtures. The experiment made it possible to determine polysaccharides and their optimal concentrations (konjac glucomannan 0.4 % : xanthan gum 0.6 %; locust bean gum 0.2 % : xanthan gum 0.8 %; iota-carrageenan 0.4 %) as gelling agents for the production of desserts without gelatin. Formation of a gel network in desserts occurs as a result of a complex interaction of hydrocolloids, milk fat, and sugar. Structure formation of jelly desserts with polysaccharides occurs already at 18 ± 2°C in 20–40 minutes. In contrast, the structure formation of the control sample occurred at 4 ± 2°C in 2–3 hours. Sensory evaluation of the products was conducted by panellists according to the following criteria: taste, colour, consistency, aroma, and appearance. The paper also describes an analysis of texture indicators. The shelf-life was assessed according to moisture content and water activity as 24 hours at 4 ± 2°C. Several economically-viable new formulations were identified: they successfully reproduced the essential attributes of well-established and widely-consumed traditional gelatin desserts.

Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activation and non-enzymatic catalysis of the casein-calcium-phosphate complex into a nanoscale form, as an innovation. The nanotechnology of cryo-additives made from fruits and vegetables has been devised. We used them as fortifiers with biologically active substances (BAS), natural structure formers and colorants in curd desserts. New curd desserts have the nanoscale form and possess a high content of natural BAS of fruits and vegetables (β-carotene, phenolic compounds, tannins, chlorophylls, L-ascorbic acid and soluble pectin substances). The latter serve as natural fortifiers and structure formers in curd desserts. The above makes it possible to eliminate a need to use food additives and synthetic additives. The low-fat curds were used as a base for production of curd desserts for healthy nutrition. We selected the following raw materials for production of fruit and vegetable cryo-additives: carotene-containing fruits (pumpkin, apricots, and sea buckthorn), citruses (lemons with rind), Jerusalem artichokes, spinach, and apples. We considered homogenization of a product as a technological approach, which leads not only to obtaining of a homogeneous structure of a product, but also to processes of mechanical activation, mechanical destruction and mechanolysis, which is destruction of a protein to its individual components. An increase in the mass fraction of free α-amino acids and simple peptides occurs during the mentioned processes. The study showed that 40...45 % of the bound α-amino acids of protein transform into a free, easily digestible form. The size of α-amino acid molecules is from 0.3 to 1.5 nm. We revealed the mechanism of the process associated with the mechanocracking of protein and its components with mineral substances in the study. The fillers in the form of cryopaste made of fruits and vegetables for curd desserts have been prepared. They are the source of a unique complex of natural biologically active substances, namely, phytocomponents, such as phenolic compounds (1...2.1 %), carotenoids (32.6...45.6 mg per 100 g), L-ascorbic acid (102...260 mg per 100 g), and chlorophylls (800...1,680 mg per 100 g). We showed that fruit and vegetable cryopastes exceed raw materials by 2.5...3.5 times in the content of biologically active substances, due to extraction of hidden forms of BAS from raw materials. In addition, they have a high content of soluble pectic substances due to extraction of hidden inactive forms into a free form from fresh raw materials when preparing paste-like cryofillers. We developed formulations and technology for curd desserts and studied the content of BAS. Curd desserts exceed the known analogues by chemical composition.

ИССЛЕДОВАНИЕ ФИЗИКО-ХИМИЧЕСКИХ И ТЕКСТУРНЫХ СВОЙСТВ ЖЕЛИРОВАННЫХ ДЕСЕРТОВ БЕЗ ЖЕЛАТИНА

The aim of this investigation is to address the technological challenge of producing jelly desserts by replacing gelatin (overcome religious and ethical constraints) by non-starch polysaccharides (PS) of plant, bacterial or algal origin - individually (PS-1) or in binary mixtures (PS-1 – PS-2), to study the texture of desserts, responsible for gel network formation of dessert. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides assessed included alginate, pectin, konjac glucomannan, xanthan and guar gum, singly or in binary mixtures. The polysaccharides and their optimal concentrations were determined (konjac glucomannan 0.4%: xanthan gum 0.6%; locust bean gum 0.2%: xanthan gum 0.8%; iota-carrageenan 0.4%) as structuring agents for the production of desserts without gelatin. Organoleptic quality of trial products was evaluated by subjective assessment of taste, consistency, aroma and appearance. Analysis of texture indicators of desserts was carry out. Probable shelf-life was assessed by measurements of moisture content and water activity. Several organoleptically-acceptable and economically-viable new formulations were identified; one of these successfully reproduces the essential attributes of a well-established and widely-consumed traditional dessert.

Bifidostimulating ingredients for dessert fermented products

Fermented sour-milk dessert products of a functional orientation are becoming increasingly popular in Ukraine. Dairy desserts have good taste properties, high nutritional and biological value and dense, non-flowing consistency. A wide range of additions, fillers, flavors, stabilizers are used in the production of desserts. Fermented dairy products are the main suppliers of probiotic microorganisms that promote the maintenance and restoration of human microbial ecology. Probiotic cultures that provide beneficial effects on the consumer's body and normalize the composition and function of the microflora of the gastrointestinal tract include the following types of lactobacterial bifidobacteria: Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (V. adolescentis, B. animalis spp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria – is one of the most important groups of intestinal microorganisms, which dominate the anaerobic flora of the colon. The International Dairy Federation defines such mixtures as bioproducts, which contain at least 1 × 106 bifidobacteria in 1 cm3. It should be noted that for most part of microorganisms, which are representatives of normal microflora of the human gastro intestinal tract, milk is an unfavorable environment for their development. This is due to the fact that there are no low molecules compounds in milk required for the development of microorganisms, such as free amino acids, monocourses, etc., as well as the fact that most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are related to obligated anaerobes that are adversely affected dissolved in milk oxygen air. Therefore, bifidobacteria, which belong to anaerobes, develop in milk very slowly. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after treatment with antibiotics. It is necessary to use milk-adapted strains of bifidobacteria in order to stimulate their development and to provide the necessary composition of the nutrient environment and growth stimulants for their development, and to cultivate them together with lactic acid bacteria that have high β-galactosidase activity, which increases their own β-galactosidase activity bifidobacteria.

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

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.

ВИЗНАЧЕННЯ ЕФЕКТИВНОСТІ РЕЖИМУ ТЕПЛОВОГО ОБРОБЛЕННЯ МОЛОЧНОЇ ОСНОВИ У ТЕХНОЛОГІЇ СИРКОВИХ ДЕСЕРТІВ ДЛЯ ЛЮДЕЙ, СХИЛЬНИХ ДО АРТЕРІАЛЬНОЇ ГІПЕРТЕНЗІЇ

В роботі наведено результати визначення ефективності параметрів теплового оброблення молочних сумішей у технологіях сиркових десертів для людей, схильних до артеріальної гіпертензії (АГ). Вибір режиму пастеризації зумовлюється не тільки необхідністю знищення мікрофлори, а й особливостями технологічного процесу виробництва цільових молочних продуктів.&#x0D; Обґрунтування режимів теплового оброблення молочної сировини є одним із важливих етапів при розробці та удосконаленні технологій кисломолочних продуктів взагалі, і сиркових десертів, зокрема.&#x0D; Дослідження проводили за допомогою чашкового методу, посівом підготовлених зразків в розплавлене поживне середовище з подальшим культивуванням. Перевірку ефективності режимів теплового оброблення знежиреного молока, збагаченого фруктозою та/або рисовим борошном для дитячого харчування, здійснювали розрахунковим методом за співвідношенням КМАФАнМ до та після пастеризації.&#x0D; В результаті експериментальних досліджень встановлено раціональні режими теплового оброблення молочних сумішей при виробництві сиркових десертів для людей, схильних до АГ;показановідсутність впливу фруктози та рисового борошна для дитячого харчуванняна ефективність пастеризації;обґрунтовано можливість та доведено доцільність використання традиційних технологічних режимів теплового оброблення при виробництві сиркових десертів для людей, схильних до АГ, а отже – відсутність необхідності встановлення додаткового обладнання у технологічній лінії.

Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts.

As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts.

Microbiological Quality of Some Milky Sweets Offered for Consumption in the City Center of Konya and Manufactured Experimentally

Eighty units milky desserts consumed in Konya and experimentally produced milky desserts have been analyzed in terms of total aerobic mesophilic microorganisms coliform group of microorganisms, yeast and mold and Staphylococcus aureus. The average values of the total number of aerobic mesophilic microorganisms coliform group of microorganism s, yeast and mold and Staphylococcus aureus of milky desserts sold in the market has been determined to have been respectively between log10 2.17-3.44, 0.66- 3.23, 1.03-2.08 and 0.87-3.76. The values of milky desserts produced experimentally have been determined, respectively between log10 0-1.00, 0.82-1.74, 0-3.34, 0-0.98 of the milky dessert samples of 80 units it has been determined total aerobic mesophilic microorganisms in 59 samples (73.75%), coliform organisms in 46 samples (57.50%), yeast and mold in 37 samples (46.25%) and Staphylococcus aureus in 47 samples (58.75%). Microbiological values of experimentally produced milky dessert samples have been found to have been quite lower than the ones produced in the market. It has been found important differences in the values of the total number of aerobic mesophilic microorganisms coliform group of microorganism s, yeast and mold and Staphylococcus aureus of milky desserts consumed in market and produced experimentally. It has been appeared to be necessary the effective and continuous control of production and selling areas of milky desserts. Also it has been appeared to be necessary to obey the hygiene rules in production and selling areas of milky desserts.

DESENVOLVIMENTO DE SOBREMESAS DIET E LIGHT E SUA INCLUSÃO NO CARDÁPIO DE UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO

In today's scenario of chronic diseases, many diet and light products are already in the marketplace for a population of about 30 million consumers, mostly diabetic, obese, hypertensive, hyperlipidemic, hypercholesterolemic, and others. There are, however, few diet and light options in a Food Service (FS). Thus, the objective is to develop diet and light desserts to be included in a menu of FS. Recipes were surveyed on websites and other units, assessing cost, variety, preparation time and acceptance of the desserts. Seven desserts were approved: two reduced in fat, four with no sucrose and reduced in fat, and one with no lactose.Thus it was possible to prepare healthier desserts for special groups and demonstrate the feasibility of production of diet and light desserts preserving sensory patterns and with affordable costs.