Qualitative Assessment of Diets

Кузьмін, О. В.; Ilchuk, Nataliia; Saltan, Borys; Sasnyk, Svitlana

doi:10.25313/2520-2057-2018-11-3899

Cited by 2 publications

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“…To determine each quality indicator, the ranking method was used [8,13,15], the essence of which is that the least significant indicator is assigned rank 6 (critical limit), and the most important -10. This number of experts ensures sufficient accuracy of estimates.…”

Section: Research Results and Discussionmentioning

confidence: 99%

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Development of the desserts based on non-traditional vegetable raw materials

Vorobyova

Polyovyk

Koretska

2021

TAPR

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Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, and healthy nutrition. Thus, reducing calories content and increasing the nutritional value of sweet dishes is a promising area for the research. Therefore, the object of this study is the technology of whipped sweet «sambuk»-type dishes. To create the new desserts, non-traditional vegetable raw materials, namely physalis puree and banana puree, were chosen. Physico-chemical, mathematical, and dessert quality analysis methods were used in the study. One of the most problematic tasks in the technology of whipped desserts is the stabilization of the foam structure. Therefore, the inclusion of physalis puree and banana puree in the recipe affects not only the organoleptic properties, but also improves the physical and chemical parameters of the dish. In particular, the aggregate stability coefficient of the foam increases to 4.33 in the samples with banana puree and to 3.48 in the samples with physalis puree, which is 2 and 1.66 times higher than the same indicator for control sample. The specific volume also has a noticeable improvement (it is 1.5 times higher in samples with physalis puree and 1.16 times higher in samples with banana puree comparing to control). During the study the effect of selected raw materials on the dry matter content in new desserts was determined (it ranges from 36.5 % to 41.3 5 % in samples with physalis puree and from 23.2 % to 27.8 % in the case of adding banana puree) . The acidity of the model samples ranges from 4.8 to 4.61 pH in desserts with physalis puree, and from 5.53 to 5.41 pH in desserts with banana puree. Based on the expert assessment, the value of the sample quality criteria was determined. Conclusions are made on the expediency of non-traditional raw materials using in the preparation of whipped desserts.

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Section: Research Results and Discussionmentioning

confidence: 99%

“…Evaluation of expert opinions was carried out accord ing to the method of determining the average value of the sum of all evaluations [7,8].…”

Section: Methods Of Researchmentioning

confidence: 99%

Development of the desserts based on non-traditional vegetable raw materials

Vorobyova

Polyovyk

Koretska

2021

TAPR

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Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes)

Goyko

Stetsenko

2022

Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva

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The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes. Based on the monitoring of the food market, it was concluded that it is promising to expand the range of sports nutrition by combining mincemeat with vegetable raw materials. The development of functional food products for special dietary nutrition with increased nutritional and biological value will expand the range of new food products. The choice of vegetable raw materials, namely powders from porcini mushrooms, carrots, spinach and sesame seeds, is substantiated. A recipe for mincemeat based on chicken meat with the addition of powders of porcini mushrooms, carrots, spinach and sesame seeds has been developed, organoleptic, functional and technological indicators have been studied, energy and biological value of meat and vegetable semi-finished product has been calculated. Based on the results of the researches, a technology for the production of culinary meat and vegetable semi-finished products for special dietary consumption (for athletes) is proposed. It is shown that the mincemeat can be classified to functional products in terms of protein content, vitamins B1 and PP, calcium, potassium, magnesium, phosphorus, iron and β-carotene. The qualimetry method was used to calculate a complex quality index. To determine the characteristics of meat and vegetable mincemeat, the following indicators were chosen: organoleptic properties (appearance, taste, smell, color, texture), physico-chemical indicators (moisture content, fat content, moisture-binding capacity), nutritional and biological value (protein content, fats, carbohydrates, calcium, potassium, vitamin B1, energy value) The comprehensive quality indicator was 0.942, which is “very good” (excellent) on the Harrington desirability function scale. The developed mincemeat can be recommended for nutrition of athletes, as well as to meet consumer demand for functional food products. Key words: mincemeat, vegetable raw materials, porcini mushrooms, carrots, spinach, semi-finished meat and vegetable products, a comprehensive quality indicator.

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Qualitative Assessment of Diets

Cited by 2 publications

References 0 publications

Development of the desserts based on non-traditional vegetable raw materials

Development of the desserts based on non-traditional vegetable raw materials

Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes)

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