Optimization of the Composition of Muffins on the Basis of Essential Indicators of Chemical Compound of the Confectionary Product "Vupi Pai"

Antonova, Аlfiia; Dzyuba, Nadya

doi:10.15673/atbp.v9i1.499

Cited by 3 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To optimize the recipe for the dessert «Martyshka», the mathematical apparatus built into MS Excel was used to rationally correlate the basic macronutrients [22][23][24]. The dessert recipe is shown in Fig.…”

Section: The Results Of the Research On The Dessert Quality Indicatorsmentioning

confidence: 99%

Development of a fermented milk dessert composition «Martyshka»

Dzyuba

Valevskaya

Atanasova

et al. 2017

EEJET

View full text Add to dashboard Cite

Section: The Results Of the Research On The Dessert Quality Indicatorsmentioning

confidence: 99%

Development of a fermented milk dessert composition «Martyshka»

Dzyuba

Valevskaya

Atanasova

et al. 2017

EEJET

View full text Add to dashboard Cite

“…Such ingredients are rich in prebiotics, food fibers [3,4], biologically active substances [5][6][7][8][9], full value proteins of a vegetable origin [10,11], essential polyunsaturated fatty acids [12,13].…”

Section: Food Science and Technologymentioning

confidence: 99%

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food

Dzyuba

Valevskaya

Atanasova

et al. 2017

EUREKA: Life Sciences

View full text Add to dashboard Cite

Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need. Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage. The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С.

show abstract

Optimization of the Recipes of Forcemeat Products on the Basis of Processed Freshwater Mussels

Holovko¹,

Holovko²,

Helikh³

et al. 2019

ХНТ

View full text Add to dashboard Cite

This article is devoted to the optimization of the formulations of mincemeat products (cutlets) based on the semi-finished product from the freshwater mussel of the genus Anodonta. Recipe of this semi-finished product that can be introduced into the composition of different groups of dishes and culinary products has been developed. The article presents the model developed of optimisation of the recipe composition of polycomponent systems according to the optimum daily consumption of protein, fats and carbohydrates, with the classical cutlet technology as an example. In the course of the research, a universal model of an orthogonal central composite design to optimize forcemeat products was developed based on the criterion of a balance of the basic nutrients. The orthogonal central composite design is described in detail with four (n) factors of the optimization of the formulations of forcemeat products, and the homogeneity of the dispersion is confirmed, using Cochran’s C test at the significance level of x (0.05). The significance of the statistical model and the reliability of the regression equation were determined with an F-test. An organoleptic evaluation of the composition of each formulation of forcemeat products on the basis of processed freshwater mussels was made during the experiment by analytical methods – the qualitative method and the developed profile analysis method according to a point scale. The obtained results were presented in the form of a 3D model constructed using the least-squares smoothing method. After the graphic data obtained and the results of the direct measurements had been studied and the regression equation interpreted, we determined that the optimum composition of forcemeat products based on the processed freshwater mussel was the sample having the ratio of proteins, fats, and carbohydrates 1:1.03:4.18, which is the closest to the optimum ratio (1:1:4), and the organoleptic rating 14.25. Besides, basing on formulation 21 developed by us, we have determined the content of minerals, in particular Ca, P, Mg, Fe, I2, in one portion.

show abstract

Optimization of the Composition of Muffins on the Basis of Essential Indicators of Chemical Compound of the Confectionary Product "Vupi Pai"

Cited by 3 publications

References 4 publications

Development of a fermented milk dessert composition «Martyshka»

Development of a fermented milk dessert composition «Martyshka»

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food

Optimization of the Recipes of Forcemeat Products on the Basis of Processed Freshwater Mussels

Contact Info

Product

Resources

About