IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”

  • Iryna Tsykhanovska Ukrainian Engineering-Pedagogics Academy, Ukraine
  • Victoria Yevlash Kharkiv State University of Nutrition and Trade, Ukraine
  • Alexandr Alexandrov Ukrainian Engineering-Pedagogics Academy, Ukraine
  • Barna Khamitova M. Auezov South-Kazakhstan State University, Kazakhstan
  • Karyna Svidlo Kharkiv Trade and Economic Institute of Kyiv National Trade and Economic University of Ukraine, Ukraine
  • Olesia Nechuiviter Ukrainian Engineering-Pedagogics Academy, Ukraine
Keywords: berry-fruit mousses and sambuks, functional-technological, structural-mechanical properties, quality and safety parameters, food supplement “Magnetofood”

Abstract

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used.

It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times.

It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times.

The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %.

There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water.

The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”.

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Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Victoria Yevlash, Kharkiv State University of Nutrition and Trade

Department of Chemistry, Microbiology and Food Hygiene

Alexandr Alexandrov, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Barna Khamitova, M. Auezov South-Kazakhstan State University

Department of Technology and Food Safety

Karyna Svidlo, Kharkiv Trade and Economic Institute of Kyiv National Trade and Economic University of Ukraine

Department of Technology and Restaurant Business Organization

Olesia Nechuiviter, Ukrainian Engineering-Pedagogics Academy

Department of Information Computer and Printing Technologies

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Published
2019-03-28
How to Cite
Tsykhanovska, I., Yevlash, V., Alexandrov, A., Khamitova, B., Svidlo, K., & Nechuiviter, O. (2019). IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”. EUREKA: Life Sciences, (2), 40-48. https://doi.org/10.21303/2504-5695.2019.00856
Section
Food Science and Technology