STUDY OF THE POSSIBILITY OF USING CHERRY GUM AND COLLAGEN PREPARATION IN THE TECHNOLOGY OF MANUFACTURING POLYCOMPONENT MOUSSE
DOI:
https://doi.org/10.15421/jchemtech.v34i2.327377Keywords:
mousse; camids; collagen preparation; dessert; quality indicators.Abstract
The presented work is dedicated to the study of the possibility of developing a new type of sweet product for restaurants – a multi-component mousse of increased biological value with the preservation of high organoleptic properties of the product. Given that the products of the sweet category with a foamy structure are popular among visitors, this scientific development is relevant and timely. Cherry gum (Ukraine), collagen preparation (Ukraine), grapes, orange, walnut, sugar, cocoa powder were used in the work. The study of the viscosity of cherry gum solutions of different concentrations (1–9 %) in an aqueous medium at different temperatures and duration of exposure was conducted, which indicates the relevance of using gum as a food thickener. The influence of the concentration of cherry gum on the structural characteristics of the food system, namely its foaming ability and stability of the obtained foamed structure and density, was determined. A mathematical model of the formulation of multicomponent mousse was obtained, which relates the content of biologically valuable substances and the degree of satisfaction of the daily human need for proteins, vitamin C and calcium and the mass concentration of its components. The microbiological stability of the developed product during storage was studied. The developed mousse is recommended to be stored within 5 days after production under the conditions of refrigerated storage. The technological scheme for the production of multi-component mousse to ensure production in the conditions of the restaurant industry is presented.
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