Дослідження впливу еламіну та стевіозиду на в’язкість бісквітних напівфабрикатів

Abstract

Досліджено показники в’язкості тіста для виробництва бісквітного напівфабрикату з використанням еламіну та стевіозиду за умови варіювання вмісту рецептурних компонентів. Отримані дані покладено в основу розробки рецептурного складу бісквітних напівфабрикатів з еламіном та стевіозидом, що дозволило одержати кондитерські вироби, які містять добову потребу людини в йоді та суттєво зменшити їх енергетичну цінність.

The recipe of sponge semi-finished products with lowered energy value is developed under numerous diabetes mellitus morbidity growth that first of all provides limited consumption or complete exclusion of sugar and products with its content. At the same time, sponge semi-finished products are characterized by imbalanced chemical composition due to the lack of the necessary macro- and microelements, which from the nutrition science point of view is undesirable under iodine deficiency diseases spreading. The vegetable origin raw material is proposed to use as recipe components, namely, elamine, as organic nature iodine carrier, and stevioside, as sugar substitute with zero caloric content and glycemic index. The research paper studies the above mentioned components effect on the pastry’s for the production of sponge semi-finished products viscosity with taking into account their quantity variation. Experimental studies of viscosity determining depending on shear rate allow suggestion that studied samples are non-Newtonian fluids, where viscosity decreasing is observed under shear rate increasing. It is found that elamine introduction helps to increase the viscosity of sponge pastry. It leads to its consistency stabilization and more viscous mixture formation with certain moisture redistribution and physically bound moisture around the elamine particles formation. The rational range of elamine in the recipe composition of sponge semifinished product in the amount of 1,3−1,5% to eggs weight was determined. The stevioside effect on the sponge pastry viscosity was established. It is determined that it is not possible to replace sugar with stevioside without the use of a substance which would increase the viscosity to the control level. The rheological characteristics of the pastry for the production of sponge semi-finished product with stevioside and elamine introduction and 50% sugar amount reduction in the recipe are close to the corresponding characteristics of the control sample pastry. Recipes and production technological process of sponge semi-finished products "Zdorovie" with elamine and stevioside use and "Zbahachenyi" with elamine use are developed.