Investigation Of Changes Of Structural-mechanical Properties Of Fatty Filling For Synbiotic Wafers

There was grounded the choice of functional ingredients for creating the synbiotic complex, consisted of immobilized bifidobacteria and inulin. There was demonstrated the necessity to realize the process of immobilization for “defending” bifidobacteria cells from the effect of unfavorable factors. There was determined the number of microorganisms\u27 cells and mass share of inulin for introducing in the recipe of a fatty filling. There was studied the influence of synbiotics on structural-mechanical properties of a fatty filling for wafers. The limit speed, that the high-quality filling can be received at, was established, according to experimental data. It was studied, that the decrease of the fat quantity in the mass and simultaneous increase of the solid phase leads to the increase of the filling firmness that allows to shorten of the process of wafer layers cooling.There was grounded the expedience of using the synbiotic complex in the technology of wafers fatty filling that allows to receive new wafer types of the functional directionality

Development of Innovative Technologies of Fondant Candies with Synbiotics

Confectionery products are an addition to food and their weight in the diet is about 10 %. However, candies based on sugar fondant consist of carbohydrates and are the sources of «empty» calories. In this connection, in recent years, the issues of confectionary functionalization become relevant.The object of this research is the process of formulating the fondant candies using synbiotic complex Functional ingredients in synbiotic composition are bifidobacteria and lactulose. Microencapsulation technology is used for «protection» of microbial cells from the effects of physiological and technological factors.Research on the effect of synbiotics on the structural, mechanical and chemical properties of fondant is conducted. It is determined that in test samples of fondant with increasing amount of lactulose there is a decrease in viscosity. It plays a positive role in candy mass molding by casting method. Experimental data on the content of dry and reducing substances in the finished product is possible to determine the optimum amount of lactulose.Biomedical research of fondant candies with synbiotics proves that they have antidisbiotic properties and are able to attach therapeutic effect at a dysbiosis

Formation of Consumer Preferences in the Fish Restaurants Menu Based on Sensory Characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept