Functional whipped confection of new composition

Abstract

Was studied the technology of producing whipped products on agar with substitute of egg white with premium wheat flour. Was proved the choice - chicory powder. Determined dispersity of whipped masses and found that with the chicory powder proportion of air bubbles with size of less than 0.3 mm increases. This is due to reduction of moisture aerated intermediate product that leads to an increase in the mass and improve the dispersion of structural and mechanical properties of the finished product. Determined the antioxidant activity of the product with chicory powder. This rate is 40% higher than in the control sample, because of a high content of vitamin in the powder. Determined the organoleptic and physical-chemical indicators of quality. The intensity of color was determined using computer image processing in RGB color mode. The highest intensity of color is 244 conventional units, was observed in the sample taken for control, because the product contains the minimum amount of coloring substances. The intensity of the color of the sample with chicory powder is reduced by 50 conventional units, which indicates a change in the color of the product from light-colored to darker. Energy value of whipped product with chicory powder is 271 kcal (1134 kJ). Nutritional value of the product is more than in a control sample for potassium content in 2.2 times; vitamins A and C - 1.1 and 0.9 times respectively. carbohydrate content was reduced by 15%. Products enriched with chicory powder have a pleasant taste and aroma, attractive appearance, which eliminates the usage of chemical dyes and fragrances. In addition, the products have high nutritional value, contain inulin. They can be recommended for adults and children, especially those who suffer from intolerance to egg protein.