Development of culinary products based on extruded grain raw materials
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Дата
2021
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Анотація
In the study, mathematical and computer design was carried out to obtain recipe
compositions for sweet dishes, namely blancmange with a high content of vitamins and protein.
When designing blancmange recipes, the main goal was to obtain the maximum value of the
product with the following content of nutrients (per 100 g of finished product): fat - not more than
11%; monocarbohydrates - not more than 65% and not less than 50%; dry matter - not more than
85% and not less than 96%; proteins - not less than 20%). Optimization of blancmange
formulations was performed using the Excel Solver of the MS Excel spreadsheet (WINDOWS
2010). The content of basic macronutrients in apotion 69.77 - 78.55 g / portion. The developed
products have a high content of protein, and they do not contain lactose, which is important in
terms of meeting the needs of the human organism with hypolactasia. The obtained data of the
study of qualitative indicators showed that under certain storage conditions, the content of
sanitary-indicatory microorganisms meets the sanitary requirements for sweet dishes. Sensory
indicators during storage showed high values. Thus, the total sensory indicator after 5 days of
storage was 29.5 - 31.7 points out of 35 possible. Developed desserts can be recommended for use
by people with hypolactasia, children, in the dietary nutrition.
Опис
Dzyuba N. A. Development of culinary products based on extruded grain raw materials / N. A. Dzyuba, О. Bunyak, А. В. Mokan // Scientific Collection «InterConf» – 2021. – Vol. 76 : Progressive Science and Achievements : proc. of the 1st Intern. Sci. and Practical Conf., Doha (Qatar), 26–28 Sept. 2021. – Р. 258–262 : fig. – Ref.: 5 tit.
Ключові слова
blancmange, whipped desserts, counting recipes