STUDY OF THE STRUCTURAL AND MECHANICAL PROPERTIES OF FEIJOA SORBET
DOI:
https://doi.org/10.31073/foodresources2024-22-09Keywords:
ukAbstract
Subject. Expanding the assortment of frozen desserts, namely sorbets with increased nutritional value for restaurant establishments by using a new raw material – feijoa with a high content of valuable nutrients. Study of the structural and mechanical properties of model compositions of sorbet with different contents of feijoa dietary supplements to understand the peculiarities of consistency formation, and therefore to improve the technological parameters of production to obtain a high-quality finished product with high technological and consumer characteristics. Purpose. The aim of the work was to study the structural and mechanical properties of sorbet masses with different contents of the feijoa dietary supplement for the development of feijoa sorbet technology for restaurant establishments. Methods. Research on the rheological properties of sorbet masses was carried out on the Rheotest-2 rotary
ПРОДОВОЛЬЧІ РЕСУРСИ Т. 12 (2024), № 22
FOOD RESOURCES Vol. 12 (2024) № 22 Сторінка 82
viscometer. The microstructure of sorbet samples was studied using a portable microscope "Celestron Deluxe" by the method of direct determination of the sizes of bubbles and ice crystals using the AMSar program with further photography in the Bandicam program. Results. It was established that with the addition of feijoa additives to sorbet masses, their effective viscosity increases. The rheograms and flow curves of feijoa sorbet masses have the appearance typical for highly viscous food products, structured (non-Newtonian) fluids. It is shown that the standard indicators of sorbet whipping (70...76%) are achieved with the addition of 35% feijoa and during milling at a temperature of -4...-6°С, a whipping duration of 6 min and a shear speed gradient from 3 to 4 s-1. Analysis of the microstructure of sorbet samples proves that if these technological processing regimes are followed, sorbet with feijoa additive in the amount of 35% acquires the most lush, creamy, finely dispersed consistency with air bubbles evenly distributed and uniform in size (50...60 microns). Scope of results. The obtained data made it possible to develop the technology of feijoa sorbet, which can be recommended for implementation in the production of restaurant establishments.
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