Pastries With Functional Spirulina Platensis Ingredients

Bantea-Zagareanu, Valentina; Gurev, Angela; Dragancea, Veronica; Dodon, Adelina

doi:10.52326/jes.utm.2021.28(2).14

Cited by 2 publications

(3 citation statements)

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“…The authors argue that this could be due to increased humidity and water activity [62,63]. Controlling moisture content will prevent the spoilage of sugar confectionery products most susceptible to mold growth [64].…”

Section: Journal Of Engineering Sciencementioning

confidence: 99%

“…The samples with 0.6% and 1.0% addition (TSIB_0.6 and TSIB_1.0) obtained a darker color with the increase of the amount of Brown 7, having a pleasant and homogeneous shade. The change in color is explained by the content of polyphenols present in the walnut skin, which when homogenized with other components in the recipe and after heat treatment lead to a change in the color of the finished product [65].…”

Section: Table 5 Cielab Chromatic Parameters Of Toffee Candiesmentioning

confidence: 99%

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Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

et al. 2023

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Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown 7 (0.6...1.0%) in combination with sucralose and isomalt for alerting the functional quality of toffee candies. Sensory and physicochemical properties, microbiological indicators and color parameters were analyzed for four samples of toffee. The combination of sweetener with anti-crystallizer and Brown 7 significantly improves the color of toffees. It was established by HPLC that during thermal processing the Casuarictin from Brown 7 transforms into Ellagic acid. These transformations lead to an increase in the intensity of the brown color in the toffee. The addition of Brown 7 contributes to the decrease of titratable acidity from 0.28 ± 0.08 in the control to 0.21 ± 0.06 degrees of acidity in the sample which contain 1.0% dye. The chromatic parameters L*, a*, b* of the toffee sample with 0.6% Brown 7 content are the closest to the classic toffee parameters. Use of colorant in combination with sweetener illustrates a potential synergy of sensorial properties. This help to increase the intake of natural bioactive compounds and to decrease carbohydrates in sweets, promising health benefits.

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Section: Journal Of Engineering Sciencementioning

confidence: 99%

Section: Table 5 Cielab Chromatic Parameters Of Toffee Candiesmentioning

confidence: 99%

Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

et al. 2023

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“…У своєму складі вона має в 6,7 разів більше білка, ніж сир тофу, в 5 разів більше заліза, ніж шпинат, у 31 раз більше каротиноїдних сполук, ніж морква, та в 1,8 разів більше кальцію, ніж коров'яче молоко. До її хімічного складу також входять мінерали, незамінні амінокислоти, ферменти та пігменти (Bantea-Zagareanu et al, 2021).…”

Section: органолептичний аналіз бісквіта круглого з додаванням білков...unclassified

Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials

Sereda¹,

Мelnyk²

2023

Restor. gotelʹnij konsalt., Ìnnov.

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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product. The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition. Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658). Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined. Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.

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Pastries With Functional Spirulina Platensis Ingredients

Cited by 2 publications

References 0 publications

Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials

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