Search

Однією з актуальних проблем сучасної кондитерської промисловості є розробка ресурсо- і енергозберігаючих технологій виробництва високоякісних мармеладо-пастильних виробів зі збільшеним терміном придатності. Пропонується використання мінеральної харчової добавки “Магнетофуд”, яка володіє високим функціонально-технологічним потенціалом і може як самостійно формувати структурно-механічні властивості желейних мас, так і впливати на гелеутворювач, вступаючи з ним в хімічні і електростатичні взаємодії. Тому, харчова добавка “Магнетофуд” може впливати відразу на кілька технологічних властивостей в харчовій желейної системі: бути стабілізатором, загусником, драглеутворювачем, при цьому покращуючи якість, споживчі властивості і продовжуючи терміни зберігання формового желейного мармеладу. Метою дослідження є покращення структурно-механічних властивостей формового желейного мармеладу шляхом введення харчової добавки “Магнетофуд”. Під час проведення структурно-механічних (в’язкостних і тиксотропних характеристик на ротаційному віскозиметрі Реотест-2, міцності на пенетрометри АР-4/1) досліджень були використані загальноприйняті та стандартні методики. Встановлено, що введення харчової добавки “Магнетофуд” в желейні маси в кількості 0,15 % до маси сировини покращує консистенцію, структуру, міцність і форму: підвищується ступінь структурування і в’язкість желейних мас у всьому діапазоні напруги зсуву (1,5–40 с-1) в 2,9 рази – для мас на агарі і в 1,85 раз – для мас на пектині; сповільнюється вплив температури на ефективну в’язкість желейних мас в середньому на (50–75) Па∙с, а також процеси руйнування в 1,1 рази і прискорюються процеси відновлення желейної структури після припинення механічного впливу на 3,8 %, підвищуючи її здатність до тиксотропії на 7,5 % в желейних масах на агарі і на 6,0 % – на пектині; збільшується міцність студню на агарі на (10–12) %, на пектині – на (7–9) %; зростає швидкість структурування желейних мас на агарі в 1,3–1,7 разів, а на пектині в 1,1–1,6 разів., Development of resource- and energy-saving technologies for the production of high-quality jelly and pastille products with an extended shelf life is one of the most urgent challenges of the modern confectionery industry. It is proposed to use the “Magnetofood” mineral food supplement, which holds a high functional and technological potential and may independently form the structural and mechanical properties of jelly pastes, and also affect the gelling agents, entering into chemical and electrostatic interactions therewith. Therefore, the “Magnetofood” food supplement may influence several technological properties in the food jelly system at once: acting as a stabilizer, a thickener, a gelling agent, while improving the quality, consumer properties and extending the shelf life of molded fruit jelly products. The aim of the study is to improve the structural and mechanical properties of molded fruit jelly products by introducing the “Magnetofood” food supplement. Standard and generally accepted methods were used in the course of structural and mechanical studies (viscosity and thixotropic characteristics on the Reotest-2 rotation viscometer, strength characteristics on the AR-4/1 penetrometers). It has been established that the introduction of the “Magnetofood” food supplement into jelly pastes in the amount of 0.15% of the total weight of raw material improves the consistency, structure, strength and form: the degree of structuring and viscosity of the jelly pastes increases over the entire shear stress range (1.5–40 s-1) 2.9 times for pastes on agar and 1.85 times for pastes on pectin; the temperature effect on the effective viscosity of jelly pastes is slowed down by (50–75) Pa · s on average, destruction processes are also slowed down 1.1 times, and the recovery processes of the jelly structure after the mechanical effect ceases are accelerated by 3.8%, increasing its thixotropic ability by 7.5% in jelly pastes on agar and by 6.0% in jelly pastes on pectin; jelly strength on agar increases by (10–12)%, and by (7–9)% on pectin; the speed of structurization of jelly pastes on agar increases by a factor of 1.3–1.7, and by a factor of 1.1–1.6 on pectin.

The food additive "Magnetofood", in the form of a nanopowder with particles the size of (70‒80) nm, has been designed and proposed as an improver for the structure of whipped desserts. "Magnetofood" can both independently form the structural and mechanical properties of whipped masses and influence a gel-forming agent, participating in chemical and electrostatic interactions with it. Therefore, the food additive "Magnetofood" can simultaneously influence several technological properties in the food disperse system: it can become a stabilizer, thickener, foam- and jelly-forming agents. Owing to Fe (II), nano dimensions, and the developed active surface, "Magnetofood" acquires sorption, complexing, emulsifying, moisture retaining, fat retaining, water-binding, stabilizing, structure-forming properties. That allows us to recommend "Magnetofood" as an additive with a comprehensive effect in order to form the structure of whipped desserts and to improve the quality of whipped dessert products. It has been established that introducing the additive "Magnetofood" to the samples of berry-fruit mousses and fruit-and-egg white jellies in the amount of 0.10 %, 0.15 %, 0.20 % by weight of the formulation mixture improves the structural-mechanical properties of whipped desserts. Using the additive "Magnetofood" decreases density by (29±1) kg/m3‒ for mousses, by (26±1) kg/m3‒ for fruit-and-egg white jellies, as well as the duration of whipping by ~15 % compared to control. It has been proven that introducing the additive "Magnetofood" contributes to an increase in: plastic strength ‒ by 1.23 times; porosity ‒ by (14.3±0,7) % for mousses and by (12.7±0.6) % ‒ for fruit-and-egg white jellies; foam stability by (22.5±1.1) % compared to control. In addition, a foam-forming capacity increases by (40±2) % for mousses and by (55 3) % for fruit-and-egg white jellies; effective viscosity ‒ by (4.4 0.2) % for mousses and by (4.1±0.2) % ‒ for fruit-and-egg white jellies compared to control. We have established that the rational content of the food additive "Magnetofood" equals 0.15 % of formulation composition. The obtained experimental data could be applied when developing technologies for whipped dessert products.

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/m3for mousses, by (26±1) kg/m3for 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-1during (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”.