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- Title
Quality rating of desserts based on fruit and berry raw materials.
- Authors
Koretska, Iryna; Kuzmin, Oleg; Poliovyk, Volodymyr; Deinychenko, Liudmyla; Berezova, Ganna; Stukalska, Nataliia
- Abstract
Introduction. The aim of the study is to study the rating of the quality of desserts based on a fruit and berry blended semi-finished product with an increased antioxidant capacity and improved sensory indicators. Materials and methods. Fruit and berry blended semi-finished product based on apple and banana. Research methods: expert evaluation method; rating method of 20 flavor profile portrait descriptors; profile method on a 10-point scale of correspondence of intensities of sensation of aromatic and taste properties; redoxmetry - determination of antioxidant capacity; pH-metry. Results and discussion. The article presents the results of the influence of decisive factors for the formation of qualitative characteristics of innovative desserts - such as sambuk. The analysis of the system approach on increase of quality of production is carried out. A model of the technological system has been developed. An explanation of the values of each subsystem, its components and functions. Evaluation of dessert quality indicators is determined by obtaining the average value of individual descriptors. Sensory characteristics of the innovative dessert: homogeneous semi-thick consistency; the color corresponds to the fruit and berry raw material, uniform over the entire surface; the taste and smell are clean. Based on the obtained results, the rating of innovative desserts was calculated. The sample of dessert «Applebanana » has a higher rating - 96.815 points compared to the control sample «Apple» - 91.195 points, which is a value that is 5.8% more than the control. The minimum theoretical value of redox potential (RP) for wateralcohol infusions was obtained, which has a value (Ehmin) from 277.2 mV («Apple-banana») to 412.8 mV («Apple»). The actual measured value of RP infusions (Ehact) -- from 126 mV («Apple-banana») to 318 mV («Apple»). The hydrogen index for water-alcohol infusions has a value of 4.12 pH units («Apple») to 6.38 pH units («Apple-banana»). Wateralcohol infusions from plant raw materials have values of regenerative capacity (reduction energy -- RE) in the range from RE - 94.8 mV («Apple») to RE - 151.2 mV («Apple-banana»). For the restaurant business in the production of desserts is promising apple-banana composition, which received increased antioxidant characteristics. Conclusion. The use of fruit and berry raw materials for expanding the quality of desserts using the method of a comprehensive quality
- Subjects
DESSERTS; RAW materials; FRUIT; BANANAS; OXIDANT status; REDUCTION potential; BERRIES; RESEARCH methodology
- Publication
Ukrainian Journal of Food Science, 2021, Vol 9, Issue 1, p71
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2021-9-1-8