Development and research candies with increased biological value with protein-fat composite
| Autor: | Igor Petik, Anna Belinska, Oleksandra Varankina, Oleksandra Zakhozhyi, Olena Shyrokova, Nataliya Cherevichna, Sergiy Bochkarev, Oleksandra Ilina |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Taste flax oxidation Organoleptic Shelf life 01 natural sciences chemistry.chemical_compound sunflower seeds 0404 agricultural biotechnology protein-fat composite sesame Food science Sesamol Aroma Mathematics chemistry.chemical_classification Truffle biology biological value food and beverages Biological value candy mass 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry 010606 plant biology & botany Polyunsaturated fatty acid |
| Popis: | The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness. |
| Databáze: | OpenAIRE |
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