TECHNOLOGY OF SOUFLE FROM DIETARY POULTRY: INNOVATION, QUALITY, EQUIPMENT
DOI:
https://doi.org/10.31073/foodresources2025-25-12Keywords:
функціональні інгредієнти, , суфле з птиці, , інноваційна технологія, дієтичне харчування, обладнання, су-від,, ресторанне господарство,, харчова цінність.Abstract
Subject. Development of technology for dietary poultry souffle using functional ingredients and innovative equipment. Purpose. To investigate the influence of recipe ingredients and equipment on the quality of innovative dietary poultry souffle to ensure product quality, develop modern restaurant industry and meet consumer needs for healthy and dietary nutrition. Methods. Physicochemical methods of determining the mass fraction of moisture were used using the Chizhov device at a temperature of 160°C for 5 min, the elastic properties of model systems were investigated on the VDK-7 device by measuring the deformation of the sample under a standard load, the active acidity was measured using a pH meter, infrared spectroscopy and organoleptic assessment of the quality of finished samples were carried out according to the developed scale, taking into account the appearance, consistency, taste and aroma, color. Results. An innovative recipe for poultry souffle was developed, in which traditional dairy products were replaced with oat flour, oat milk and coconut oil, hydrocolloids (xanthan gum and inulin) were added to create a functional food product with prebiotic properties. Improved textural characteristics, organoleptic indicators and a balanced amino acid profile of the finished product were established. Scope of the results. The developed technology allows you to create a product that meets modern requirements for healthy nutrition and can be recommended for consumers with special dietary needs. The introduction of such technology in the restaurant industry will contribute to the development of the functional nutrition segment and meet the growing demand for healthy and balanced dishes.
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