DEVELOPMENT OF RECIPE COTTAGE CHEESE MAFFIN «SNOWBALL»
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 2, Issue
Abstract
The methods of mathematical modeling were used to develop a formula for cheese moth "Snowball" containing a hydrolyzate of collagen, sesame seeds, sugar-sand, butter, walnuts, raisins, wheat flour, and salt. In the modeling of the formulation, much attention was paid to the chemical composition of the raw material, its influence on the processes occurring in the human body. The optimization of the prescription composition was carried out using mathematical planning in MS Excel using the «Finding Solution» add-on. As the main criterion for modeling the formulation was the maximum protein content. The introduction of collagen hydrolyzate into the composition of the formulation allowed enrich the finished product with oxysilin and oxyproline. Study of the composition of micronutrients showed that one mafine completely satisfies human needs in vitamins A and B6 and 94,4% phosphorus. It was determined that the ratio of protein to carbohydrates is 2:1. The ratio of the main mineral substances for their highest degree of digestibility corresponds to the requirements for healthy eating and is: Sa:Mg:P = 2.9:1:3.4. The ratio of unsaturated fatty acids to monounsaturated fatty acids to unsaturated fatty acids is 2:1:1. The study of the content of amino acids showed the presence of all essential amino acids, the limiting amino acid is methionine. The study of microbiota mafina «Snowball» showed the absence of pathogenic and conditionally pathogenic microflora. The overall score of «Snowball» is 33,8 points per touchscreen. Competitiveness calculations have shown that the mafin obtained from the developed formulation will be competitive in the consumer market of Ukraine.
Authors and Affiliations
Н. А. Дзюба
Keywords
Related Articles
- EP ID EP457097
- DOI 10.5281/zenodo.2396032
- Views 92
- Downloads 0
ДВОХЕТАПНЕ ВИПІКАННЯ ХЛІБА З ВИКОРИСТАННЯМ ПРОМІЖНОГО ВАКУУМНО-ВИПАРНОГО ОХОЛОДЖЕННЯ
Розглянуто й охарактеризовано «двохетапне» випікання з використанням проміжного вакуумно-випарного охолоджування, що дає змогу допікати хліб безпосередньо на місці реалізації. Для можливості впровадження цієї технології...
INVESTIGATION OF SKIMMED MILK INFLUENCEON PHYSICAL AND CHEMICAL PROPERTIESOF COTTAGE CHEESE
The expediency and urgency of the development of innovative technologies is substantiated, the implementation of which allows increasing the efficiency of the functioning of food production. It is determined that the int...
DEVELOPMENT AND BASIC DOCTRINE FOOD PHILOSOPHY IN ANTIQUITY
The paper considers the problems of food philosophy’s genesis as an important indicator of socio-cultural knowledge and cultural identity. Development of the philosophy of food as a factor of anthroposociogenesis in prim...
СУБХРОНІЧНЕ ДОСЛІДЖЕННЯ ЕКСТРАКТІВ НА ОСНОВІ ХІТОЗАНУ ДЛЯ КІСТОЧКОВИХ ПЛОДІВ
Проаналізовано одну з основних вимог щодо безпечності нових препаратів харчової промисловості та біологічно активних речовин – визначення субхронічної токсичності. За умов належного планування субхронічного дослідження м...
TWO STAGE BREAD BAKING WITH INTERIM VACUUM EVAPORATION COOLING
Technology of bread production is time consuming and quite a long process. Due to the fact that this process includes many manufacturing operations, changes in length which leads to deterioration of product quality, trad...