The effect of functional additives on the indicator “water activity” of biscuit semi-finished products

Abstract

Among different segments of the population of the Russian Federation, flour confectionery from biscuit dough is one of the most popular. In order to give them functional properties to increase the biological value, we used pumpkin in this work. Such an additive enriches the finished product with pectins, carotenoids and minerals. The introduction of pumpkin puree also has a positive effect on organoleptic characteristics, but increases the humidity of the finished product. Introduction to the recipe for biscuit pumpkin puree helps to increase the value of the indicator “water activity”. Researching the microbiological quality indicators in the products developed showed that between Aw and microbiological quality indicators such as QMAFAnM and the content of yeast and molds, a straightforward relationship is observed: an increase in the proportion of water in the finished biscuit cake mix leads to increasing in a total number of microorganisms and also increasing the microorganisms of spoilage. In the sample with 20% replacement of wheat flour with pumpkin puree, the value of Aw approaches the value characteristic of products with high humidity (0.9). Therefore, enriched biscuit semi-finished products have a shorter shelf life, it is advisable to produce them at public catering facilities.

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

“…The addition of WPI reduces water activity, but the most significant effect on this indicator, in our opinion, is the presence of monosaccharides, which have a higher ability to bind free water than sucrose [ 67 ]. Thus, samples NHC, NH3%, HC and H3% could be attributed to systems with high water activity (aw = 1.0–0.9), while H5% could be attributed to a food system with intermediate moisture (aw = 0.9–0.6) [ 68 ]. A decrease in water activity will affect the quality of ice cream due to a decrease in the freezing point caused by the hydrolysis of lactose in the samples HC, H3% and H5%.…”

Aproveitamento integral do umari (Poraqueiba sericea Tulasne) para a elaboração de farinhas e incorporação em mistura para pão de frigideira sem glúten

“…Para cada tipo de microrganismo, existem valores máximos, mínimos e valores ótimos de atividade de água, desvio dos quais retarda os processos de sua vida. Com um baixo valor deste indicador, a atividade de microrganismos diminui (Belokurova et al, 2021).…”

“…Segundo Belokurova et al, (2021), o crescimento da maioria dos microrganismos é possível com valores de atividade de água Aw de 1,00 a 0,650-0,610: bacilos gram-negativos não são capazes de se desenvolver com Aw menor que 1,00 -0,95; levedura -0,91 -0,85; bactérias halofílicas -0,80 -0,75; bolores (principalmente espécies do gênero Aspergillus) -0,75 -0,62.…”