Technology and quality assessment of gelled desserts for vegans
https://doi.org/10.20914/2310-1202-2024-4-22-31
Abstract
In recent years, various forms of vegetarianism have become increasingly popular, including veganism, which excludes all animal products and their by-products from the diet. In this regard, products for vegetarians and vegans, in particular desserts, begin to gain popularity. During the research, vanilla cream made from sour cream was chosen as a control sample. Based on analytical and experimental studies, recipes and technologies for jelly desserts for vegans were developed: vegan cream "Tropical" and vegan cream "Banana-coffee". In the developed recipes, milk was replaced with a soy drink with coconut "Hi", gelatin - with a mixture of kappa-carrageenan and iota-carrageenan. Banana was used to impart viscosity and form a taste. When using a mixture of kappa-carrageenan and iota-carrageenan in a ratio of 1:2 as a structure-forming agent, the finished products have a delicate consistency. This is confirmed by the results of studies of organoleptic and rheological indicators. Replacing animal products with plant products allows you to get a product that can be recommended not only for vegans, but also for those who limit the consumption of high-calorie desserts. The caloric content of the developed cream samples is 3.3 times lower than the control sample, and is 75 kcal / 100 g for the vegan cream "Tropical" and 77 kcal / 100 g for the vegan cream "Banana-coffee". In general, the replacement of animal products with plant products has almost no effect on the change in the characteristics of the developed desserts. Jelly desserts for vegans, in terms of organoleptic, physicochemical and structural-mechanical characteristics, are at the level of the vanilla cream made from sour cream taken as a control sample.
About the Authors
N. I. Myachikova
Belgorod State National Research University
Cand. Sci. (Engin.), assistant professor, Food technology department, Pobedy Str., 85, Belgorod, 308015, Russia
Y. A. Boltenko
Belgorod State National Research University
Cand. Sci. (Engin.), Food technology department, Pobedy Str., 85, Belgorod, 308015, Russia
Y. V. Churkina
Belgorod State National Research University
assistant, Food technology department, Pobedy Str., 85, Belgorod, 308015, Russia
L. N. Frolova
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), assistant professor, Department of Machines and Devices of Food Production, Revolution Av., 19 Voronezh, 394036, Russia
M. V. Chernova
Belgorod Regional Clinical Hospital of St. Joasaph
Head of the Catering Department, Center for Extra-Budgetary Activities, Nekrasova Str., 8/9, Belgorod, 308007, Russia
A. A. Derkanosova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, service and restaurant business department, Revolution Av., 19 Voronezh, 394036, Russia
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For citations:
Myachikova N.I., Boltenko Y.A., Churkina Y.V., Frolova L.N., Chernova M.V., Derkanosova A.A. Technology and quality assessment of gelled desserts for vegans. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(4):22-31. (In Russ.) https://doi.org/10.20914/2310-1202-2024-4-22-31
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