Investigation of the foaming process and rheological properties of whipped desserts from vegetable raw materials
Authors:   Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov, Mukhambetkalieva D. S. , Abushaeva A. R. ,   Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov, Sadygova M. K. ,   Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov, Semilet N. A. ,   Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Published: November 2024

The article presents the scientific and practical justification for the use of food agar as a stabilizer in the technology of whipped dessert. Apple puree was used as the main raw material in the technology of whipped desserts. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured using distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST 32147-2013. A tasting assessment of the quality was carried out by a 20-point school. Physico-chemical quality indicators were determined in accordance with generally accepted methods: titrated acidity according to GOST 5898-87; mass fraction of moisture – by dissolving the sample; mass fraction of ash – according to GOST 5901-2014; the ability to syneresis (separation of moisture) of the whipped dessert, for this purpose, 20 grams of suspension were kept for 5 days at a temperature of 25 ° C in a thermostat, after which the volume of released moisture was measured with a measuring cylinder. The color assessment was carried out on a device for operational color measurement – colorimeter NR110 (China). The number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) - according to GOST 33536-2015, yeast (DO) and mold fungi (PG) – according to GOST 10444.12-88 was determined after 3 days of storage of finished products at a temperature of 0–+4 ° C. The viscosity of the product is determined on the device by the Brookfield rotary viscometer DV2T model. As a result of the conducted research, it was concluded that a sample is isolated using food agar as a stabilizer, since these products are characterized by high organoleptic and rheological quality indicators that are not inferior to the control sample. To improve the appearance of the whipped dessert and increase the nutritional value of the product, it was decided to use a pumpkin and lemon filling in the product, as well as a sprinkle of a mixture of cocoa powder and cinnamon. Foam with gelatin (control sample) has the lowest density (less than in sample 1 by 30.19%), this indicates that in this sample more air bubbles were formed during the whipping of the mass. The foaming capacity in the control sample is 9.83% higher than in sample 1, which is due to the protein nature of gelatin. But it should be noted that the foam structure is more stable with the addition of food agar (sample 1), even after 3 hours of standing it is 100%, which facilitates the technological process of producing desserts from apples, as well as the conditions and shelf life of the product. Economic calculations indicate the effectiveness of the applicable solutions. The use of the above components in the technology of whipped dessert allows you to expand the range of halal and vegetarian products with increased nutritional value. Regulatory and technical documents have been developed for the dietary "Halal" dessert from "Kyzyksinu" apples (STO, TI, RC 00493497-007-2022).