ANALISYS OF QUALITY OF SOUR CREAMS WITH A POWDER OF SEA BUCKTHORN
Abstract
A widely known that in the restaurant business establishments mixed sweet dishes, including creams, it is advisable to increase their nutritional value when using fruit powders. This is especially true for a bistro-type establishments.
The aim of research was the evaluation of the quality of the cream of sour cream that enriched powder sea buckthorn convective drying mass moisture content of 10% and a dispersion (5...15) m, which has a strong taste and smell of sea buckthorn with brown color.
As a result of the definition of sensory evaluation of the sour cream with the addition of sea buckthorn powder found to be reasonable dosage is 5% by weight of the cream. It was found that the overrun dishes with vegetable powder, adding a few drops, but the steadfastness and sour cream foam stability increases.
The functional scheme of cream production of sour cream with the addition of sea buckthorn powder. It is shown that the process does not require a long time and additional or special hardware to implement innovative technology. This technology can be adapted in a restaurant business establishments.
The physical-chemical indicators of quality dishes with vegetable powder. It was shown that the somewhat higher titratable acidity, has no negative impact on its consumer properties.
References
Zdobnov, A.Y., Czyganenko, V.A. (2008). Sbornyk receptur blyud i kulyynarnyx yzdelyj. Kyev «A.S.K». 908, 386 (in Russian).
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