Influence inulin from artichoke pies production reduced energy value
The paper studied the feasibility of using inulin from Jerusalem artichoke in flour culinary products through the use of physiologically functional raw ingredients. The possibility of the use of inulin in the production of baked food products and dietary diabetic functionality. To determine the optimal dosage inulin were added to the dough in admixture with the flour in an amount of 3, 5, 7% by weight of the flour. Control samples were pie without inulin (control 1) and the cake formulation which contains 2% sugar and 3% fat (control 2). We have found that when making the inulin in an amount of 3% of the specific volume of the cake is increased by 7.2% porosity - by 2.4% as compared to control 1, and for introduction of inulin in an amount of 5% – 4.6% porosity – 1.6%. In this sample the pie with the introduction of inulin in an amount of 3% on the physical and chemical parameters significantly closer to the samples of the cake with 2% in the formulation of sugar and 3% fat. Along with the physical and chemical indicators of the pie, with the introduction of inulin in an amount of 3% hold excellent organoleptic characteristics: namely, more intense color brown, uniform porosity of the crumb structure, taste and flavor compared to the control samples, as well as the dosage of the drug in an amount 5 and 7%. According to physicochemical characteristics were better in making pie inulin samples mixed with the flour, thus increasing the specific volume was 7% porosity – 1.3% compared with samples with making pie inulin in the form of a gel. Total organoleptic evaluation showed that samples of the cake with the introduction of inulin in a mixture of flour are superior to other samples in all respects. It was found that under the influence of inulin on the quality of gluten in an amount of 3% by weight of flour increased the number of wet gluten by 3.6%, gidratsionnaya capacity – 1.4% compressive strain decreased by 11.1%, it was found a decrease in extensibility 9.1% compared to controls. When using automated penetrometer AP-4/2 to determine changes in the structural and mechanical properties of the crumb cake during storage at 3, 16, 24, 48 hours after baking were analyzed and investigated that the introduction of inulin in an amount of 3% in a mixture with flour helps to preserve the freshness of flour culinary products for a longer time than the control sample.
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