Innovative Aspects of Sunflower Isolate Use in Technology of Craft Products
| Autor: | Tamara Khmeliuk, Natalia Bolgova, Viktoriia Tsyhura |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
lcsh:Commerce
Moisture lcsh:TX901-946.5 Recipe Organoleptic physicochemical parameters Protein isolate Sunflower organoleptic Organoleptic evaluation lcsh:HF1-6182 sunflower isolate sour milk cheese Composition (visual arts) Fermentation rheology Food science microbiological indicators lcsh:Hospitality industry. Hotels clubs restaurants etc. Food service cheese product General Economics Econometrics and Finance Mathematics |
| Zdroj: | Ресторанний і готельний консалтинг: Інновації, Vol 3, Iss 2, Pp 252-261 (2020) |
| ISSN: | 2617-9504 2616-7468 |
| Popis: | The topicality. Despite the existing numerous herbal supplements, sunflower isolate is quite promising. Protein isolate has high nutritional value, balanced amino acid composition, except for low levels of lysine. Purpose and methods. There is a substantiation of optimal amount of sunflower isolate introduction into the recipe of cheese product, analysis of organoleptic and physicochemical parameters of the developed product, technology improvement of cheese products with changed recipe composition. Research methods are organoleptic, physicochemical, structural-mechanical, mathematical processing of experimental data using computer technology. Results. According to the results of organoleptic evaluation, the cheese product with sunflower isolate in the amount of 0.5% exceeded the analogue by 0.8 points, and the second sample is by 1.5 points. The titrated acidity of the analogue is 8.2 and 4.6 degrees higher than 1 and 2 samples, respectively. The value of the mass fraction of moisture decreased with increasing percentage of sunflower isolate by 0.7 and 1.7%. The rheological parameters of samples 1 and 2 relative to the analogue were higher: penetration forces at 7.78 and 7.88 kN / m2, and elasticities at 4.75 and 4.79 kN / m2. Microbiological parameters did not exceed the normative values. Conclusions and discussions. The developed craft cheese product with the introduction of 0.5% sunflower isolate meets the requirements of regulatory documentation and consumers, which allows expanding the range. The scientific novelty of the obtained results is that sunflower isolate was first proposed as a protein recipe component of fermented milk product and its effect on physicochemical and rheological parameters was studied. The practical significance of the obtained results is manifested in the ability to use the proposed technology and recipe of the cheese product both in factories and in low-capacity enterprises. |
| Databáze: | OpenAIRE |
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