The development of functional cake technology based on processed Jerusalem artichoke products
| Autor: | G. V. Posnova, N. G. Semenkina, I. A. Nikitin, Y. N. Trufanova |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2017 |
| Předmět: |
Geography
Planning and Development Inulin Organoleptic Recipe Management Monitoring Policy and Law TP368-456 Friability Food processing and manufacture chemistry.chemical_compound chemistry technology cake functional jerusalem artichokes syrup cellulose inulin Food science Sugar Flavor Jerusalem artichoke Mathematics |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 152-157 (2017) |
| ISSN: | 2310-1202 |
| Popis: | Scientific and practical researches on the development of technologies of functional pastries with quality indicators satisfying customer and market demands of small enterprises are highly relevant. The purpose of studies was to develop a technology of functional cake based on processed Jerusalem artichoke products - cellulose and syrup.The recipe of the cake “Stolichnyi” was taken as a control sample.Test cake samples were prepared with partial or full replacement of sugar by Jerusalem artichoke syrup (0–100%) and raisins by Jerusalem artichoke fiber (0, 50, 100%). It was found that organoleptic quality indicators of products improved by the introduction of Jerusalem artichoke syrup instead of sugar, their specific volume decreased slightly compared to the control – by 1.9–3.0%.Specific volume of cakes increased compared to the control by 5.4–11%improved by the introduction of Jerusalem artichokefiber instead of raisins, but its surface became bumpier, there were deep cracks. Specific volume of products increased by 7.8–8.8%, the surface was convex, slightly bumpy with little nicked when Jerusalem artichoke syrup and fiberwere introduced together.The humidity and the alkalinity of samples practically unchanged. The sample prepared with full replacement of sugar by syrup and raisins by fiber of Jerusalem artichoke had the best quality indicators.During storage for 5 days the smallest changes in the crumb condition and flavor were observed in cake samples with complete replacement of sugar by Jerusalem artichoke syrup, the introduction of Jerusalem artichoke fiber resulted in a slight elasticity decrease and friability crumbimprovement. The use of Jerusalem artichoke syrup and fiber in the cakes manufacture allowsto receivegoods with high nutritional value, enriched with prebiotic inulin, to expand the range of functional pastry products. |
| Databáze: | OpenAIRE |
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