Investigation of influence of technological factors on consumption properties formation in milk-cherry smoothie
| Autor: | Katerina Sefikhanova, Anna Novik, Nadya Dzyuba, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatyana Sutkovich, Tatiana Kolisnichenko, Svitlana Poplavska |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Consumption (economics)
0303 health sciences Stability index 030309 nutrition & dietetics rheological parameters of foams smoothie 04 agricultural and veterinary sciences High multiplicity Apple pectin Product (business) 03 medical and health sciences Cherry juice comic_books foam formation Food systems Food science Business 0405 other agricultural sciences comic_books.series 040502 food science |
| Popis: | The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy. The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products. At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied. It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10°С, shaking time – 90seconds. The maximal number of air bubbles in smoothie has the diameterd=(0,32±0,01)mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index. The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises. |
| Databáze: | OpenAIRE |
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