Indian Journal of Science and Technology
DOI: 10.17485/ijst/2015/v8i29/86108
Year: 2015, Volume: 8, Issue: 29, Pages: 1-8
Original Article
Lyubov Vladimirovna Golubeva1 , Yekaterina Anatolievna Pozhidaeva1 *, Yevgeny Sergeevich Popov2 and Lyubov Nikolaevna Golubeva3
1 Department of Technology of Foodstuff of Animal Origin, FSBEI HPE Voronezh State University of Engineering Technology of the Ministry of Education and Science of the RF, Voronezh - 394036, Russian Federation; [email protected]
2 Department of Service and Restaurant Business, FSBEI HPE Voronezh State University of Engineering Technology of the Ministry of Education and Science of the RF, Voronezh - 394036, Russian Federation; [email protected]
3 Center for Innovative Technology, Federal State Budgetary Scientific Institution Scientific Research Institute of Baby Nutrition (Baby Nutrition SRI), Russian Federation; [email protected]
The article describes a technique for optimizing recipe formulations of polycomponent dry mix to produce enriched soft ice cream, which allows generating science-based approaches to the selection of the initial components and calculating their percentage. When calculating polycomponent dry mix formulations for the enriched soft ice cream production the following basic principles were considered: a balanced composition of the mix, the maximum biological value, as well as the organoleptic characteristics of the finished product. The main components of the polycomponent dry mix for the enriched soft ice cream production were chosen: skimmed milk powder, quail egg powder and dried vegetable fat. The application of the computer program enables to calculate the optimal composition of the polycomponent mix, amino acid composition of which is as much as possible close to that recommended by FAO/WHO. Maximum biological value is achieved with the following component ratio: skimmed milk powder – 60 ... 61%; quail egg powder – 6 ... 7%; dried vegetable fat – 6 ... 7%. Also, the amount of the dry extract of Fucus Vesiculosus algae (0.3 ± 0.02 %) introduced in the formulation of dry multicomponent mixture was established with regard to the temperature modes of soft ice cream production. The developed polycomponent dry mix provides obtaining enriched soft ice cream with increased food and biological value, high consumer properties and is intended, in particular, for soft ice cream production in the medical and health institutions, sanatoriums, recreation centers, as well as in the regions that are geographically remote from the raw sources.
Keywords: Biological Value, Computer Program, Dry Mix, Fucus Vesiculosus Algae Extract, Soft Ice Cream
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