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

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of twoand 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 η=(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 Reports on research projects (2019), «EUREKA: Life Sciences» Number 2


Introduction
In a situation, formed in production of scrambled desserts, namely the deficit of raw materials in Ukraine, high prices for the essential share of import ingredients and so on, scientists are searching for ways for increasing the competitiveness of ready products at the expanse of improving and stabilizing the quality, decreasing the cost price and prolonging storage terms [1][2][3].
For widening the assortment of scrambled dessert products and improving their consumption properties, different arrangements are used.There are used new raw material components that give a possibility to change or correct: -functional-technological properties of foam structures; -texture, consistence, quality parameters; -storage terms [1,[4][5][6].
For improving properties of foam structures of scrambled desserts, there are used different foam-creators of the protein nature: whey protein gels -for foam stabilization [7]; proteins-hydrophobins -as new functional ingredients with high foam-creating and stabilizing abilities [8]; compound protein micelles of surfactant with caseinate -functional ingredients with high stabilizing and structure-creating effects [9]; protein complex of casein and whey proteins with polysaccharides (cellulose, ethyl cellulose, hydrophobically-modified starch granules) -with a high foam-creating, emulsifying and stabilizing effect [10]; complexes of fish gelatin (FG) with alginate (AL) -for improving the foam creation and foam stability of scrambled desserts [11].
Some scientists developed combined systems of structure-creators, especially ones of gelatin with pectin, with sulphate polysaccharides; gelatin -k-carrageenan, gelatin-LM pectin for regulating structural-mechanical properties of foam structures [12].
Today binary mixtures of biopolymers are widely used for increasing the stability of foam structures.They consist of protein and one polysaccharide (β-lactoglobulin + Arabian gum; β-lactoglobulin + pullulan; whey protein isolate + Arabian gum; egg protein albumin + pectin and so on) [26,27].For stabilizing scrambled dessert products, there is offered to use raw materials, obtained from grain crops (oats, barley, soya) [28,29], and also food supplements of the vegetable origin: medical and spicy-aromatic herbs as powders or extracts, vegetable and berry-fruit powders [30].For increasing the foam-creating ability of egg protein, it's added with different vegetable and fruit-berry purees, especially ones of feijoa, kiwi, artichokes and so on [24,25].But the foam structure stability grew insufficiently, and the system foam-creating ability decreased at the synchronously observed decrease of its viscosity.
For regulating structural-mechanical properties of foam structures, there begun to be used biological stabilizers [31] and nanosupplements (particles of modified silica) [32].But data are insufficient and contradictory.The analysis of information sources [1, demonstrates the absence of data about technologies of scrambled desserts with using nanopowder supplements with foam-and structure-creating, stabilizing properties.They also improve their structural-mechanical properties of foam structures, quality parameters and storage terms.The food supplement "Magnetofood" is offered as an improver for food systems.In food systems "Magnetofood" displays antioxidant, sorption, bacteriostatic, complex-creating, emulsifying, water-binding, stabilizing, structure-creating properties [7][8][9].
The aim of the research is to study the influence of the supplement "Magnetofood" on properties of scrambled desserts, especially mousses and sambuks, that allows to widen the assortment of scrambled dessert products of the improved quality with increased storage terms.

1. Studied materials and equipment, used in the experiment
The object of the research is the technology of berry-fruit mousses and sambuks.

Method of determining functional-technological, structural-mechanical and microbiological parameters
In the experiment there were used standard and conventional research methods, considered below [22][23][24][25][26].The foam-creating ability (FA) and foam stability (FS) were determined by Lurje and Rauch methods [22,23].The density of mousses and sambuks was determined on Sosnovsky device [24].Viscosity characteristics of the experimental samples of mousses and sambuks were determined on the rotation viscosimeter Reotest-2 according to instruction [25].The determination of strength properties was realized on the penetrometer AP-4/1 by standard methodology [23,26,27].
The list of microbiological parameters for controlling the quality of ready scrambled dessert products was established according to the requirements of SSU 4683:2006 and [28].
The organoleptic evaluation of the quality of ready scrambled desserts was realized by the method of sensor analysis by five-pint system [22,29].

Еxperimental procedures
Table 1 presents the influence of the food supplement "Magnetofood" on structural-mechanical properties of the experimental samples of mousses and sambuks.The data of Table 1 testify that the use of the food supplement "Magnetofood" improves the structural-mechanical parameters of the experimental samples of fruit-berry mousses and sambuks.Fig. 3 presents the organoleptic profiles of the experimental samples of the scrambled desserts with adding the food supplement "Magnetofood" comparing with the control samples.The sensor evaluation results (Table 2, Fig. 3) demonstrate that the mean value of the point evaluation of the experimental samples by the organoleptic analysis increase by (1,2-1,3) points comparing with the control.
Fig. 4 presents the technological scheme of mousse "Raspberry" adding the food supplement "Magnetofood" in rational amount -0,15 % of the recipe mixture mass (sample 3).
There were studied the quality microbiological parameters of the experimental samples of the scrambled desserts (Table 2).
The data of Table 2 testify that introduction of the food supplement "Magnetofood" decreases contamination of the surface of the experimental samples of the scrambled desserts.
The organoleptic analysis of the quality of the experimental samples of the scrambled desserts (Fig. 3) testifies to the high quality and new consumption properties.
The technological process of scrambled desserts production (Fig. 4) includes the following subsystems: 1) Subsystem С -preparation of stuffs and materials for production that provides preparation of recipe mixture components.
Introduction of the food supplement "Magnetofood" inhibits the development of microorganisms in the scrambled desserts (Table 2): at storage of the experimental samples of mousse "Raspberry" and sambuk "Berry" at air humidity (90±2) % during 24 hours, QMAFAnM decreases in 10 times, yeasts in 2 times, molds in 2 times in samples 3, 7 comparing with the control.
The obtained experimental data may be used at developing technologies of scrambled dessert products.

Conclusions
The methods of studying mousses and sambuks, presented in the work, may be used at investigating the influence of different supplements, improvers, stabilizers, stiffeners, structure-creators etc on technological characteristics of scrambled desserts.
A shortcoming of this work is the fact that only two types of scrambled desserts were considered -berry-fruit mousse and sambuk.It is unknown, how this supplement will influence technological parameters of scrambled desserts on other structure-creators (agar, pectin and so on).
A positive side is the fact, that the determined parameters of quality and safety of the berry-fruit scrambled desserts with adding the food supplement "Magnetofood" illustrate the essential improvement at the expanse of introducing the little amount of the improver.It gives a possibility to state that in food systems "Magnetofood" manifests antioxidant, sorption, bacteriostatic, complex-creating, emulsifying, water-binding, stabilizing, structure-creating properties.
The research methods, presented in the work, may be also used for studying quality parameters and functional-technological characteristics, especially organoleptic, microbiological, struc-

Fig. 3 .
Fig. 3. Results of the organoleptic analysis of the experimental samples of the scrambled desserts with adding the food supplement "Magnetofood" comparing with the control samples: а -sample 3; b -sample 7