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- Title
Thermophysical characteristics of frozen semifinished products for restaurant technology.
- Authors
Koretska, Iryna; Polyovyk, Volodymyr; Maslikov, Maksym; Kuzmin, Oleg
- Abstract
Introduction. The aim of the study is to determine the influence of thermophysical characteristics of frozen semi-finished products on the quality of desserts. Materials and methods. To determine the quality of frozen semifinished products in the technology of the desserts the raw materials Raw materials were used: glucose-fruit syrup, maltodextrin, apple puree, kiwi, banana, pumpkin; semi-finished products in the form of blended pairs: apple - kiwi; apple - banana; apple - pumpkin. As control sample it was used traditional apple sambuk. The study of sensory quality indicators was carried out on a 10-point scale. Determination of physicochemical parameters of the samples was carried out by mass fraction of dry matter; active acidity; water activity; enthalpy; moisture content. Results and discussion. The use of cryoprotectant (glucose - fructose syrup) equalizes the osmotic pressure of concidered food system, as in the syrup glucose and fructose are contained, which reduces the cryotemperature of the samples and inhibits the formation of intracellular ice, which allows preserving the quality of the blended semi-finished product on the content of biologically active substances. Differences in the freezing parameters of fruit puree semi-finished products with cryobiotics, namely glucose-fructose syrup and maltodextrin, were established. Monosaccharides, glucose and fructose, have been found to have lower cryoscopic temperatures than sucrose, due to the nature of the crystallization and the size of the crystals formed in the system. With the same chemical formula and molecular weight of sugars, the value of cryoscopic temperature depends on the hydration of sugars. Based on the identified quality indicators and weighting factors, a comprehensive quality indicator of ready-made desserts (using developed blended semi-finished products) made by the developed technology was calculated, and a quality model was built. The rating of the dishes showed that the studied samples of sambuca with blended pairs have a high rating of 92.9 points2 and 96.9 points2, compared to the control sample - 91.2 points2. The apple-pumpkin sambuk has a little below 88.8 points2. The decrease in the rating of sambuk «apple - pumpkin» is due to the specific aroma of the blended pair «apple - pumpkin». Conclusion. Cryoscopic temperatures of fruit purees, semi-finished products and ready-made desserts with the introduction of cryoprotectants were determined. Studies on sensory and physicochemical parameters give grounds to create desserts with predicted high quality indicators.
- Subjects
DESSERTS; HIGH-fructose corn syrup; PUMPKINS; INTERMEDIATE goods; KIWIFRUIT; MOLECULAR weights; CHEMICAL formulas; OSMOTIC pressure
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 2, p231
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-2-6