Effect of the cryopowder "beet" on quality indicators of new curd desserts

Hachak, Yuriy; Slyvka, N. B.; Gutyj, B. V.; Vavrysevych, Jaroslava; Соболев, А. Н.; Бушуєва, Інна Володимирівна; Samura, Tatyana A.; Paladiychuk, Olena; Savchuk, Liubov; Pikhtirova, Alina

doi:10.15587/1729-4061.2019.154942

Cited by 1 publication

(1 citation statement)

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“…In addition, many studies are aimed at using a wide range of traditional and new food additives, which are stabilizers, that is they form the structure of the dairy product [6,7].…”

Section: Introductionmentioning

confidence: 99%

Substantiation of the Choice of Fillers for Cottage Cheese Masses

Samilyk

Helikh

Bolgova

et al. 2020

EUREKA: Life Sciences

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The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product. The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C. It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the product.

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“…In addition, many studies are aimed at using a wide range of traditional and new food additives, which are stabilizers, that is they form the structure of the dairy product [6,7].…”

Section: Introductionmentioning

confidence: 99%