Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 2, Issue 11
Abstract
<p>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/m<sup>3</sup> ‒ for mousses, by (26±1) kg/m<sup>3</sup> ‒ 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.</p><p>The obtained experimental data could be applied when developing technologies for whipped dessert products.</p>
Authors and Affiliations
Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter
Keywords
Related Articles
- EP ID EP666352
- DOI 10.15587/1729-4061.2019.161855
- Views 50
- Downloads 0
Increasing efficiency of plasma hardening by local cooling of surface by air with negative temperature
<p>The martensitic transformation interval of some hypoeutectoid, all eutectoid and all hypereutectoid steels covers to a large extent the region of negative temperatures. Due to the fact that the plasma hardening operat...
Current distribution of 137cs in sod-podzolic soils of different types of forest conditions
We have examined the current distribution of <sup>137</sup>Cs in the turf-podzolic forest soils for different types of forest conditions. The analysis of the redistribution of <sup>137</sup>Cs in soil in 30 years after t...
Investigating a problem from the theory of elasticity for a half-space with cylindrical cavities for which boundary conditions of contact type are assigned
<p>When designing spatial structures, it is necessary to know the stressed-strained state of a body. These problems include the calculation schemes, in which there is a half-space with cylindrical cavities, at the bounda...
Development of a method for computer simulation of a swinging spring load movement path
<p>Studies of geometric modeling of non-chaotic periodic paths of movement of loads attached to a variety of mathematical pendulums were continued. Pendulum oscillations in a vertical plane of a suspended weightless spri...
Characteristics of radiolocation scattering of the Su25T attack aircraft model at different wavelength ranges
This paper demonstrates that mathematical modeling makes it possible to build and explore radiolocation profiles of modern and advanced aircraft. Construction and studying mathematical models based on modern information...