Effect of vegetable powder on the properties of pancake batter and semifinished products
DOI:
https://doi.org/10.15587/1729-4061.2015.40022Keywords:
vegetable powders, pancake batter, semi-finished product, sedimentation stability, adhesion, tensile strength, optimizationAbstract
Today, fast food restaurants are very popular among young people. In the assortment of culinary products of "Bistro" type restaurants, a significant share is occupied by pastry and confectionery, namely, crepes and pancakes. In modern conditions, the problems of creating dietary food products, including a reduction in energy and the improvement of the nutritional value, enrichment with biologically active components become important. One of the ways to solve this issue is using fruit and vegetable powders in manufacturing culinary products.
The purpose of the paper was to study the effect of vegetable powders on the properties of pancake batter and semi-finished products.
Doses of vegetable powders to the pancake batter recipe mixture were selected. The influence of selected doses of vegetable powders on the organoleptic assessment of ready semi-finished products was investigated. As rational, providing a high organoleptic rating of semi-finished products, powders from cabbage – 6 %, artichoke – 8 %, spinach – 4 % were taken. In this case, to improve the color of semi-finished products with artichoke powder, natural food dye, which gives a nice golden color to the product was added.
A study of the adhesion strength of experimental samples was performed. It is shown that adding vegetable powders - from artichoke and spinach allows to give antiadhesion property to the batter. When using cabbage powder, batter adhesion slightly increases compared with the other samples.
The forms of moisture binding in batter samples with vegetable powders were studied using nuclear magnetic resonance. It was found that moisture is bound and retained largely in batter systems with vegetable powders compared to the control.
The batter-making process optimization in terms of tensile strength of the baked semi-finished product (b) depending on the dose of vegetable powders (X1) and the batter stoving time (X2) was carried out. Extremum points for semi-finished products with vegetable powders: from cabbage - X1max=5,1 %, X2max=4 min, Ymax=7,8•103 Pa; artichoke - X1max=7,9 %, X2max=20 min, Ymax=9,3•103 Pa; spinach - X1max=2,8 %, X2max=13 min, Ymax=7,9•103, Pa were found.
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Copyright (c) 2015 Олександра Володимирівна Нєміріч, Тетяна Анатоліївна Тарасенко, Оксана Олександрівна Петруша, Оксана Миколаївна Вашека, Андрій Володимирович Гавриш, Віра Володимирівна Заєць
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