Development of recipe and technology of cream-soup from the beef liver of functional purpose
The effect of polysaccharides (PS): xanthan, guarana, xanthan and guarana composition, carob gum on the quality of «Beef liver cream-soup» has been studied. Optimal polysaccharide concentrations have been selected - 0.45%, 0.6%, 0.6% and 0.7%, respectively, based on sensory analysis. In the course o...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-03-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/237 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850064333036322816 |
|---|---|
| author | (. S. Kozhushko N. A. Eremeeva G. E. Rysmukhambetova L. V. Karpunina |
| author_facet | (. S. Kozhushko N. A. Eremeeva G. E. Rysmukhambetova L. V. Karpunina |
| author_sort | (. S. Kozhushko |
| collection | DOAJ |
| description | The effect of polysaccharides (PS): xanthan, guarana, xanthan and guarana composition, carob gum on the quality of «Beef liver cream-soup» has been studied. Optimal polysaccharide concentrations have been selected - 0.45%, 0.6%, 0.6% and 0.7%, respectively, based on sensory analysis. In the course of physical and chemical studies a positive effect of all studied PS has been revealed, the solids content decreased by 1.4 times compared with the control sample, acidity decreased on average by 1 degree, the mass fraction of fat decreased by 1.4 times compared to the control sample. It has been established that the addition of polysaccharides has a positive effect on taste, reduces the growth of bacteria, yeast and mold spores, and also contributes to an increase in the shelf life of cream- soups. This development can be attributed to the functional product, since the content of dietary fiber is, on average, 2.7-4.5 g per serving volume of 300-500 g, which meets the requirements of «no less than 15% of the daily requirement». Adding of PS reduced the cost of the samples under study by an average of 12.8%. Thus, of all the PS studied for beef liver cream- soup, carob gum of 0.7% concentration is recommended. |
| format | Article |
| id | doaj-art-e2ce65660a47469981a1e3518ad7dd13 |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2019-03-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-e2ce65660a47469981a1e3518ad7dd132025-08-20T02:49:19ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292019-03-01018910010.24411/2072-0920-2019-10109236Development of recipe and technology of cream-soup from the beef liver of functional purpose(. S. Kozhushko0N. A. Eremeeva1G. E. Rysmukhambetova2L. V. Karpunina3FSBEI HE «Saratov State Agrarian University»FSBEI HE «Saratov State Agrarian University»FSBEI HE «Saratov State Agrarian University»FSBEI HE «Saratov State Agrarian University»The effect of polysaccharides (PS): xanthan, guarana, xanthan and guarana composition, carob gum on the quality of «Beef liver cream-soup» has been studied. Optimal polysaccharide concentrations have been selected - 0.45%, 0.6%, 0.6% and 0.7%, respectively, based on sensory analysis. In the course of physical and chemical studies a positive effect of all studied PS has been revealed, the solids content decreased by 1.4 times compared with the control sample, acidity decreased on average by 1 degree, the mass fraction of fat decreased by 1.4 times compared to the control sample. It has been established that the addition of polysaccharides has a positive effect on taste, reduces the growth of bacteria, yeast and mold spores, and also contributes to an increase in the shelf life of cream- soups. This development can be attributed to the functional product, since the content of dietary fiber is, on average, 2.7-4.5 g per serving volume of 300-500 g, which meets the requirements of «no less than 15% of the daily requirement». Adding of PS reduced the cost of the samples under study by an average of 12.8%. Thus, of all the PS studied for beef liver cream- soup, carob gum of 0.7% concentration is recommended.https://newtechology.mkgtu.ru/jour/article/view/237functional productfood additivespolysaccharidesdietary fiberxanthan gumguar gumcarob gumcream soup |
| spellingShingle | (. S. Kozhushko N. A. Eremeeva G. E. Rysmukhambetova L. V. Karpunina Development of recipe and technology of cream-soup from the beef liver of functional purpose Новые технологии functional product food additives polysaccharides dietary fiber xanthan gum guar gum carob gum cream soup |
| title | Development of recipe and technology of cream-soup from the beef liver of functional purpose |
| title_full | Development of recipe and technology of cream-soup from the beef liver of functional purpose |
| title_fullStr | Development of recipe and technology of cream-soup from the beef liver of functional purpose |
| title_full_unstemmed | Development of recipe and technology of cream-soup from the beef liver of functional purpose |
| title_short | Development of recipe and technology of cream-soup from the beef liver of functional purpose |
| title_sort | development of recipe and technology of cream soup from the beef liver of functional purpose |
| topic | functional product food additives polysaccharides dietary fiber xanthan gum guar gum carob gum cream soup |
| url | https://newtechology.mkgtu.ru/jour/article/view/237 |
| work_keys_str_mv | AT skozhushko developmentofrecipeandtechnologyofcreamsoupfromthebeefliveroffunctionalpurpose AT naeremeeva developmentofrecipeandtechnologyofcreamsoupfromthebeefliveroffunctionalpurpose AT gerysmukhambetova developmentofrecipeandtechnologyofcreamsoupfromthebeefliveroffunctionalpurpose AT lvkarpunina developmentofrecipeandtechnologyofcreamsoupfromthebeefliveroffunctionalpurpose |