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

Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter

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”.


Keywords


food supplement “Magnetofood”; berry-fruit mousses and sambuks; functional-technological; structural-mechanical properties; quality and safety parameters

Full Text:

PDF

References


Horal'chuk, A. B. (2016). Naukove obgruntuvannya tekhnolohiy napivfabrykativ byvnykh dlya kulinarnoyi ta kondyters'koyi produktsiyi z polifaznoyu strukturoyu.Kharkiv: KhDUKhT, 42.

Kynin, A. Sozdanie "pustoty" v materialah. Available at: http://www.metodolog.ru/00129/00129.html

Osipov, A. A. (2007). Primenenie zagustiteley i stabilizatorov pri proizvodstve dzhemov i drugih fruktovo-yagodnyh produktov. Pishchevaya promyshlennost', 4, 52–53.

Mayurnikova, L. A., Latkov, N. Yu. (2004). Sozdanie molochnyh desertov profilakticheskogo naznacheniya. Hranenie i pererabotka sel'hozsyr'ya: Teoreticheskiy zhurnal, 3, 60–62.

Dickinson, E. (2006). Interfacial Particles in Food Emulsions and Foams. Colloidal Particles at Liquid Interfaces, 298–327. doi: https://doi.org/10.1017/cbo9780511536670.009

Percevoy, F. V. et. al. (2003). Proizvodstvo zheleynoy i vzbivnoy produkcii s ispol'zovaniem modifikatorov. Dnepr: Porogi, 201.

Lazidis, A., Hancocks, R. D., Spyropoulos, F., Kreuß, M., Berrocal, R., Norton, I. T. (2016). Whey protein fluid gels for the stabilisation of foams. Food Hydrocolloids, 53, 209–217. doi: https://doi.org/10.1016/j.foodhyd.2015.02.022

Green, A. J., Littlejohn, K. A., Hooley, P., Cox, P. W. (2013). Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients. Current Opinion in Colloid & Interface Science, 18 (4), 292–301. doi: https://doi.org/10.1016/j.cocis.2013.04.008

Dickinson, E. (2015). Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. Journal of Colloid and Interface Science, 449, 38–45. doi: https://doi.org/10.1016/j.jcis.2014.09.080

Murray, B. S., Durga, K., Yusoff, A., Stoyanov, S. D. (2011). Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Food Hydrocolloids, 25 (4), 627–638. doi: https://doi.org/10.1016/j.foodhyd.2010.07.025

Phawaphuthanon, N., Yu, D., Ngamnikom, P., Shin, I.-S., Chung, D. (2019). Effect of fish gelatine-sodium alginate interactions on foam formation and stability. Food Hydrocolloids, 88, 119–126. doi: https://doi.org/10.1016/j.foodhyd.2018.09.041

Foshchan, A. L., Hryhorenko, A. M. (2010). Rehuliuvannia reolohichnykh ta strukturno-mekhanichnikh vlastyvostei zheleinykh vyrobiv ta napivfabrykativ na osnovi kombinovanykh system drahle utvoriuvachiv. Khlibopekarska i kondyterska promyslovist Ukrainy, 2, 29–30.

Fioramonti, S. A., Perez, A. A., Aríngoli, E. E., Rubiolo, A. C., Santiago, L. G. (2014). Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate. Food Hydrocolloids, 35, 129–136. doi: https://doi.org/10.1016/j.foodhyd.2013.05.001

Mao, L., Boiteux, L., Roos, Y. H., Miao, S. (2014). Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions. Food Hydrocolloids, 41, 79–85. doi: https://doi.org/10.1016/j.foodhyd.2014.03.025

Wang, M.-P., Chen, X.-W., Guo, J., Yang, J., Wang, J.-M., Yang, X.-Q. (2019). Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state. Food Hydrocolloids, 87, 619–628. doi: https://doi.org/10.1016/j.foodhyd.2018.08.047

Iorgacheva, E. G., Iorgacheva, E. G., Banova, S. I. (2002). Modificirovannye soeprodukty s uluchshennymi penoobrazuyushchimi i emul'giruyushchimi svoystvami. Zernovi produkty i kombikormy, 2, 23–25.

Burgos-Díaz, C., Wandersleben, T., Olivos, M., Lichtin, N., Bustamante, M., Solans, C. (2019). Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties. Food Hydrocolloids, 87, 847–857. doi: https://doi.org/10.1016/j.foodhyd.2018.09.018

Ilyukha, N. G., Barsova, Z. V., Kovalenko, V. A., Tsikhanovskaya, I. V. (2010). Production technology and quality indices of a food additive based on magnetite. Eastern-European Journal of Enterprise Technologies, 6 (10 (48)), 32–35. Available at: http://journals.uran.ua/eejet/article/view/5847/5271

Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazarieva, T., Svidlo, K., Gontar, T. et. al. (2018). Substantiation of the mechanism of interaction between biopolymers of rye­and­wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture­retaining capacity of dough. Eastern-European Journal of Enterprise Technologies, 2 (11 (92)), 70–80. doi: https://doi.org/10.15587/1729-4061.2018.126358

Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazarieva, T., Bryzytska, O. (2018). Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd». Eastern-European Journal of Enterprise Technologies, 4 (11 (94)), 61–68. doi: https://doi.org/10.15587/1729-4061.2018.140048

Zdobnov, A. I., Cyganenko, V. A. (2009). Sbornik receptur blyud i kulinarnyh izdeliy: dlya predpriyatiy obshchestvennogo pitaniya. Kyiv: OOO "Izdatel'stvo Ariy"; Moscow: "Lada", 680.

Arkhipov, V. V., Ivannykova, T. V., Arkhipova, A. V. (2007). Restoranna sprava: Asortyment, tekhnolohiya i upravlinnia yakistiu produktsiyi v suchasnomu restorani. Kyiv: Firma «IIKOS», Tsentr navchalnoi literatury, 382.

Kafka, B. V., Lur'e, I. S. (1988). Tehnologicheskiy kontrol' konditerskogo proizvodstva. Moscow: Pishhevaja Promyshlennost', 207–208.

GOST 5902-80. Metody opredeleniya stepeni izmel'cheniya i plotnosti poristyh izdeliy (2004). Moscow: IPK Izdatel'stvo standartov, 6.

Reotest: instrukciya po ekspluatacii (1978). GDR.

Kosoy, V. D., Vinogradov, Ya. I., Malyshev, A. D. (2005). Inzhenernaya reologiya biotekhnologicheskih sred. Sankt-Peterburg: GIORD, 648.

Zolotareva, L. A., Avetisyan, K. V. (2007). Strukturoobrazovateli i prochnostnye svoystva zheleynyh izdeliy. Khlibopekarska i kondyterska promyslovist Ukrainy, 4, 40–41.

Zakharchuk, V. H., Kundilovska, T. A., Haidukovych, H. Ye. (2016). Tekhnolohiya produktsiyi restorannoho hospodarstva. Odessa: ONEU, Atlant VOI SOIU, 479.

GOST 31986-2012. Uslugi obshhestvennogo pitaniya. Metod organolepticheskoy ocenki kachestva produkcii obshhestvennogo pitaniya (2014). Moscow: Standartinform, 15.




DOI: http://dx.doi.org/10.21303/2504-5695.2019.00856

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)