USE OF DIFFERENT TYPES OF CURRANTS AS AN INGREDIENT STRUCTURE CREATORS
DOI:
https://doi.org/10.15421/jchemtech.v32i2.302520Keywords:
organic acids; phenolic and pectin substances; structuring agent; gelatin; puree; microbial indicators; desserts; panna cotta; organoleptic indicators.Abstract
Objective: To investigate the impact of purees from various types of currants on the structural and mechanical properties of panna cotta dessert and the microbiological stability of the product; to develop a recipe composition for desserts using a composite combination of pectin substances from plant raw materials and gelatin. Methods: Standard analysis methods were used for the research. The quality of the finished food products was controlled based on organoleptic, physicochemical, and microbiological indicators. Results: The study presents the results of comparative studies on the content of biologically active substances with resistant effects (in various types of berries). The qualitative and quantitative content of organic acids, sugars, and phenolic substances in berry raw materials was determined. The impact of the chemical composition of berries on the microbiological indicators of purees and ready-made desserts using berry purees was investigated. The positive effect of using berry purees as a component of combined gelling agents (gelatin and pectin substances from berry raw materials) in the technology of sweet desserts with a gel-like structure was shown. It was determined that replacing 50% of the gelatin in the panna cotta recipe with berry puree contributes to increasing the strength of the dessert's structure. The positive impact of the combined use of gelatin and purees from various types of currants on the structural and mechanical properties of the dessert was proven, and the enhancement of the gelling process due to the presence of pectin substances in the puree was confirmed. A recipe composition for desserts using a composite combination of pectin substances from plant raw materials and gelatin was developed, and their positive effect on the quality indicators of the finished products was shown. Conclusions: The feasibility of using purees from various types of currants in the technology of desserts with a gel-like structure was confirmed.
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