CC BY
28УДК 577.114
DOI 10.29141/2500-1922-2021-6-1-5
Recipes and Technologies Development of Low-Calorie Mousses with a Given Flavor
Natalia V. Zavorokhina1*, Ekaterina Yu. Minnikhanova1
1Ural State University of Economics, Ekaterinburg, Russian Federation, *e-mail: degustator@olympus.ru
Abstract
The thesis considers the development process of low-calorie sweet dishes on the example of popular mousses among the population as a way to reduce the caloric content of the diet and its sugar content. There is a problem evaluation of the diabetes mellitus extension: in the world, a man spends about 12 % of the total health budget on its solution, while in the Russian Federation - only 570 billion rubles per year. The researchers determine that the low-calorie components inclusion in the mousses composition often leads to a deterioration of organoleptic characteristics. The study aim was to develop low-calorie mousses with a given flavor corresponding to consumer preferences. The authors run a research using standard methods considering the traditional mousse recipes with sugar as a control. To form the flavor, they took berry and vegetable raw materials zoned in the Ural region, having a low sugar-acid index and a high content of BAS: the carrot variety "Vitaminnaya 6", the strawberry variety "Amulet", the sea buckthorn variety "Panteleevskaya". During the study the authors replaced sugar with a sweetener mixture "Dolcetta Lux", gelatin - with apple low-esterified pectin in combination with lecithin. They presented model samples formulations, studied their organoleptic and structural-mechanical properties, and con-struces taste and aroma profiles. A man developed the technology of making mousses. The nutritional value study of the developed mousses showed that the caloric content decreased by more than 2 times; bread units per serving of mousse - from 0.5 in carrot mousse to 1.26 in strawberry mousse, that accounted for 5 % of the recommended daily allowance for diabetes type 2.
For citation: Natalia V. Zavorokhina, Ekaterina Yu. Minnikhanova. Recipes and Technologies Development of Low-Calorie Mousses with a Given Flavor. Индустрия питания|Food Industry. 2020. Vol. 6, No. 1. Pp. 39-47. DOI: 10.29141/2500-1922-2021-6-1-5
Paper submitted: January 26, 2021
Разработка рецептур и технологии низкокалорийных муссов с заданным флейвором
Н.В. Заворохина1*, Е.Ю. Минниханова1
1Уральский государственный экономический университет, г. Екатеринбург, Российская Федерация, *e-mail: degustator@olympus.ru
Реферат
Рассмотрен процесс разработки низкокалорийных сладких блюд на примере популярных у населения муссов в качестве варианта снижения калорийности рациона и содержания сахаров в нем. Дана оценка проблемы распространения сахарного диабета: в мире на ее решение затрачивается порядка 12 % общего бюджета здравоохранения, при этом только в Российской Федерации - 570 млрд р. в год. Определено, что включение в состав муссов низкокалорийных компонентов нередко ведет к ухудшению органолептических характеристик. Целью исследования явилась разработка низкокалорийных муссов с заданным флейвором, соответствующих потре-
Keywords:
sensory;
mousse;
low-calorie;
diabetes;
technology
Ключевые слова:
сенсорный; мусс;
низкокалорийный;
диабет;
технология
бительским предпочтениям. Исследования проводились стандартными методами; в качестве контроля применялись традиционные рецептуры муссов с использованием сахара. Для формирования флейвора использовали ягодное и овощное сырье, районированное в Уральском регионе, имеющее низкий сахаро-кислотный индекс и высокое содержание БАВ: морковь - сорт «Витаминная 6», клубника - сорт «Амулет», облепиха - сорт «Пантелеевская». В ходе исследования авторы заменяли сахар на смесь подсластителей «Дольчетта Люкс», желатин - на яблочный низкоэтерифи-цированный пектин в сочетании с лецитином. Приведены рецептуры модельных образцов, изучены их органолептические и структурно-механические свойства, построены вкусоароматические профили. Предложена технология приготовления муссов. Оценка пищевой ценности разработанных муссов показала, что калорийность снизилась более чем в 2 раза; хлебные единицы в порции мусса - от 0,5 у морковного мусса до 1,26 у клубничного, что составляет 5 % рекомендованной суточной нормы при диабете 2-го типа.
Для цитирования: Заворохина Н.В., Минниханова ЕЮ. Разработка рецептур и технологии низкокалорийных муссов с заданным
флейвором//Индустрия питания|Food Industry. 2020. Т. 6, № 1. С. 39-47. DOI: 10.29141/2500-1922-2021-6-1-5
Дата поступления статьи: 26 января 2021 г.
Research Relevance
One of the development priorities of Russian agroindustrial complex is implementing a plan to achieve sufficient food production, provide wider population health food needed for an active and healthy lifestyle. According to the Decree of the Government of the Russian Federation dated December 31, 2020. № 3684-r "On Approval of the Basic Scientific Research Program in the Russian Federation for the Long Term" the list of priority areas of basic and exploratory scientific research for 2021-2030 includes "innovative technologies development for new specialized and functional food products, food ingredients".
The most important task of the food industry is not only to provide a sufficient amount of environmentally friendly, high-quality agricultural products, but also to analyze the impact of agricultural raw materials on the population health and alimentary diseases prevention. With many socially significant diseases of the Russian population, the greatest concern is the spread of diabetes mellitus.
Around the world, a man spends about 12 % of the total health budget on solving the problem of diabetes, while in the Russian Federation these costs amount to about 570 billion rubles per year, which corresponds to 1 % of the total gross domestic product of the Russian Federation [1; 2].
The WHO report for 2019 indicates that the main diseases causes of the population of developed European countries are alcohol consumption - 8.4 %, overweight - 4.8 %, low consumption of vegetables and fruits - 3.5 %. Among them, obesity and diabetes are the most common diseases of the human endocrine system [3; 4].
There is growing concern that sugar consumption increases the human glycemic index and reduces the consumption of high-nutritional foods, which inevitably leads to obesity and diabetes mellitus [5; 6; 7]. One of the sources of simple sugars is sweet dishes such as sambucas, creams, jellies, mousses.
The popularity of sweet dishes, including mousses, around the world remains quite high, while the inclusion of low-calorie components in their composition most often leads to a deterioration in organo-leptic characteristics.
Aim. The study aim was to develop low-calorie mousses with a given flavor, corresponding to consumer preferences.
Mousse is a whipped gelatinous dish that is a foamy food system. One of the most important characteristics of foam is its dispersion characterized by the average size of the bubbles, their size distribution, or the solution-gas interface per unit volume of the foam.
Materials and Methods of the Research
To form the flavor, the researchers used fresh or frozen berry and vegetable raw materials zoned in the Ural region. A man selected berry and vegetable raw materials on the analysis basis of its chemical composition in terms of the ascorbic acid content, sugar-acid index, dietary fiber; nutritional and energy value, availability and use adaptability in a public catering enterprise.
The authors scrutinized a chemical composition of used fruit and vegetable raw materials in summer in the years 2018-2019. They collected fruits and berries of economic maturity in the PLC "Plo-
dopitomnyk "Uralskiy", run the study not later than 3 days from the collection date of 3 times repeatedly; determined the vitamin C content by the Potentiometrie method of Hiena Z. Brainina [8]: they determined flavonoids by the routine spectropho-tometrically using the reaction of complexation with aluminum chloride [9]; sugar - by the HPLC method, dietary fiber - by the enzymatic-gravimetric method according to the GOST R 54014-2010; dry matter content - by drying, acidity - by the titration of 0.1 M caustic soda in the phenolphthalein presence. A man used sugar as a control for comparing sensory profiles, organoleptic parameters, food and biological value indicators, traditional recipes. The scientists cooked mousses in the traditional way by whipping the prepared semi-finished product to a stable foam. They calculated the dynamic viscosity as the product of kinematic viscosity determined using calibrated glass viscometer at the expiration time of 10 cm3 of the test model sample in seconds at room temperature, multiplied by the calibration constant of the viscometer and mixture density multiplied by 103. The authors assessed the degree of overrun (aeration) mousses, in % as the ratio of the volume of aerated(whipped) product to the mixture volume for whipping.
Results and Discussion
Based on previously obtained data on consumer preferences, the researchers determined the range of developed mousses, they were carrot, sea buckthorn, strawberry [10]. They studied its chemical composition for the selection of berry and vegetable raw materials with a minimum sugar content, but with a high content of biologically active substances (Table 1). The Table 1 shows that the following samples obtain the optimal sugar-acid index, the vitamins content, dietary fiber, and flavonoids: carrots - "Vitaminnaya 6", strawberry - "Amulet", sea buckthorn - "Panteleevskaya". The researchers calculated sugar-acid index as the sum ratio of all sugars to the content of food acids.
In classical formulations, gelatin, agar-agar and other polysaccharides perform as thickeners and consistency stabilizers. the emulsifying properties of the mousse ingredients, which contribute to its durability and the degree of aeration are of great importance for the foam formation.
The gelatin use for the production of gelled sweet dishes is due to its amphoteric nature: in an acidic environment it carries a positive charge, in an alkaline environment - a negative one. The isoelectric point corresponds to the neutral pH value of the
Table 1. Chemical Composition of Zoned Berry and Vegetable Raw Materials - Research Objects Таблица 1. Химический состав районированного ягодного и овощного сырья - объектов исследования
Culture Variety Sugars, % Dietary Fiber,
Fructose Glucose Sucrose Total %
"Vitaminnaya 6" 0.75 ± 0.04 2.20 ± 0.11 1.64 ± 0.08 4.60 ± 0.08 3.00 ± 0.04
Carrot "Phorto" 0.90 ± 0.13 3.20 ± 0.05 2.10 ± 0.05 6.20 ± 0.93 2.80 ± 0.04
"Nantskaya 4" 1.00 ± 0.13 3.00 ± 0.04 2.70 ± 0.05 6.70 ± 0.73 2.80 ± 0.04
"Velikan" 2.20 ± 0.22 0.80 ± 0.11 0.20 ± 0.10 3.58 ± 0.14 4.40 ± 0.23
Sea Buckthorn "Prevoskhodnaya" 2.32 ± 0.22 0.85 ± 0.11 0.21 ± 0.10 3.38 ± 0.14 3.96 ± 0.23
"Panteleevskaya" 2.22 ± 0.22 0.80 ± 0.11 0.20 ± 0.10 3.28 ± 0.14 4.55 ± 0.23
"Torpeda" 2.60 ± 0.16 2.34 ± 0.12 0.14 ± 0.50 5.10 ± 0.11 1.82 ± 0.50
Strawberry "Festivalnaya" 2.80 ± 0.16 2.40 ± 0.12 0.18 ± 0.50 5.40 ± 0.11 1.98 ± 0.50
"Amulet" 2.90 ± 0.16 2.50 ± 0.12 0.12 ± 0.50 4.70 ± 0.11 2.14 ± 0.50
Culture Variety Dietary Fiber, Ascorbic Acid, Flavonoids, Organic Acids, mg/100g
% mg/100g mg/100g Lemon | Apple
"Vitaminnaya 6" 3.00 ± 0.04 5.50 ± 0.04 37.0 ± 4.3 11.9 ± 0.03 44.1 ± 7.1
Carrot "Phorto" 2.80 ± 0.04 4.80 ± 0.02 38.1 ± 3.2 14.1 ± 0.02 56.1 ± 6.0
"Nantskaya 4" 2.80 ± 0.04 2.80 ± 0.04 32.8 ± 2.1 9.8 ± 0.04 59.0 ± 7.1
"Velikan" 4.40 ± 0.23 85.00 ± 0.40 67.0 ± 4.0 166 ± 19.1 980 ± 31.1
Sea Buckthorn "Prevoskhodnaya" 3.96 ± 0.23 88.00 ± 0.20 65.1 ± 5.0 291 ± 17.2 887 ± 41.1
"Panteleevskaya" 4.55 ± 0.23 78.00 ± 0.40 59.8 ± 4.1 170 ± 21.1 921 ± 31.3
"Torpeda" 1.82 ± 0.50 61.50 ± 0.40 37.0 ± 4.1 621.0 ± 11.1 263.0 ± 7.8
Strawberry "Festivalnaya" 1.98 ± 0.50 54.80 ± 0.20 35.1 ± 5.0 712.0 ± 10.0 158.0 ± 10.1
"Amulet" 2.14 ± 0.50 62.80 ± 0.40 39.8 ± 2.3 652.0 ± 13.1 229.0 ± 11.5
gelatin molecule, and therefore the number of positive charges on the NH3+ groups is equal to the number of negative charges on the groups COO-. This fact enables to achieve a stable foam in the mousse. Increasing the fat content of the product stimulates its emulsifying properties, which also contributes to the foam stability and intensifies the aeration degree of the mixture.
To create a mousse with a stable foam, it is necessary to control the whipped mass viscosity, since the foam stability changes directly in proportion to the viscosity of the foaming medium.
When using gelatin, it is quite easy to achieve the required viscosity, while apple pectin does not have significant emulsifying and stabilizing properties. Since the study aim was to exclude sugar and reduce the calorie content of the dish in accordance with the sensory profile of the standard, in further studies, a man replaced sugar with a mixture of sweeteners "Dolcetta Lux" with a sweetness coefficient of 330 units, consisting of aspartame, sucralose and stevioside; gelatin with apple low-esterified pectin
Table 2. Summary Table of the Developed Таблица 2. Сводная таблица рецептур разраб(
combined with lecithin, which gave the mixture the necessary emulsifying ability and stabilized the foam.
Table 2 shows the model samples formulations.
The authors developed and analyzed 3 variants with varying thickeners for each mousse type (9 model samples totally). The thickeners were gelatin, apple pectin and apple pectin and lecithin mixture. In the latter variant, only the lecithin content was varied. The initial ingredients amount met the recommendations of the gelatin, pectin and lecithin manufacturers.
The researchers took prepared recipe mixtures before the whipping process to study the viscosity. The Table 3 shows the results.
The Table 3 demonstrates that an increase in the dynamic viscosity value of the model samples with the introduction of apple pectin excludes the possibility of foam formation during whipping, since the mousse becomes a jelly-like mass. At the same time, when serving a sweet dish, the foam should be fairly stable. The soy lecithin has foaming and emulsifying properties, as well as a functional ori-
w-Calorie Mousses Recipes (Yield - 200 g) 1нных низкокалорийных муссов (выход - 200 г)
Raw Materials Raw Material Consumption Rate (Net), g per Mousse Serving 200g
"Carrot" "Sea Buckthorn" Strawberry
№ 1 I № 2 I № 3 № 1 I № 2 № 3 № 1 I № 2 I № 3
"Dolcetta Lux" 0.07 0.07 0.07 0.07 0.07 0.07 0.07 0.07 0.07
Gelatin 5.40 5.40 5.40 -
Soy Lecithin 2.00 1.50 1.50
Citric Acid 0.30 0.30 0.30
Apple Pectin 2.70 2.70 2.70 2.70 2.70 2.70
Fresh Strawberries (Juice with Pulp) - 65.00 65.00 65.00
Cream (23 % of Fat Status) 15.00 15.00 15.00 -
Vanillin 0.01 0.01 0.01 - - -
Fresh Carrot (Juice) 50.00 50.00 50.00 - -
Fresh Sea Buckthorn (Juice with Pulp) 60.00 60.00 60.00 -
Cinnamon 0.10 0.10
Table 3. Dynamic Viscosity of Prescription Mixtures Depending on the Thickener, n = 3 Таблица 3. Динамическая вязкость рецептурных смесей в зависимости от загустителя, n = 3
Dynamic Viscosity of Test Samples with Thickener, mPas Name Title Gelatin Apple Pectin Lecithin + Apple Pectin
№ I №2 I №1 № I №2 I №1 № I №2 I №"3
"Carrot" 320 ± 16 325 ± 16 320 ± 16 520 ± 26 510 ± 26 530 ± 26 350 ± 17 340 ± 17 335 ± 17
"Sea Buckthorn" 340 ± 17 350 ± 17 345 ± 17 560 ± 28 550 ± 27 560 ± 28 360 ± 17 370 ± 18 370 ± 18 "Strawberry" 325 ± 16 330 ± 17 330 ± 17 570 ± 28 560 ± 27 580 ± 29 340 ± 17 360 ± 18 350 ± 17
Table 4. Results of Organoleptic Evaluation of Samples, n = 7 Таблица 4. Результаты органолептической оценки образцов, п = 7
Tasting Ratings for Mousse Samples, Score
"Carrot" "Sea Buckthorn" Strawberry II
Indicator № 1 (Gelatin) \ №2 \ (Pectin) № 3 (Lecithin + Pectin) № 1 (Gelatin) \ №2 \ (Pectin) № 3 (Lecithin + Pectin) № 1 (Gelatin) \ №2 \ (Pectin) № 3 (Lecithin + Pectin)
Appearance 4.80 ± 0.2 3.50 ± 0.1 4.80 ± 0.2 4.90 ± 0.3 3.4 ± 0.1 4.9 ± 0.2 4.90 ± 0.3 3.60 ± 0.2 4.80 ± 0.2
Consistency 4.90 ± 0.3 3.50 ± 0.1 4.80 ± 0.2 4.90 ± 0.3 3.5 ± 0.1 4.9 ± 0.2 4.90 ± 0.3 3.20 ± 0.1 4.90 ± 0.2
Smell 4.80 ± 0.2 4.70 ± 0.2 5.00 ± 0.3 4.80 ± 0.2 4.9 ± 0.2 5.0 ± 0.3 4.80 ± 0.2 4.50 ± 0.2 4.60 ± 0.2
Taste and Aftertaste 4.90 ± 0.3 4.60 ± 0.2 4.90 ± 0.3 4.80 ± 0.2 4.7 ± 0.2 4.9 ± 0.2 4.80 ± 0.2 4.60 ± 0.2 4.80 ± 0.2
Average Score 4.85 ± 0.2 4.00 ± 0.2 4.88 ± 0.2 4.85 ± 0.2 4.1 ± 0.2 4.9 ± 0.2 4.80 ± 0.2 3.97 ± 0.2 4.80 ± 0.2
entation and belongs to the class of phospholipids. Its use enables to whip products of high density and dynamic viscosity.
Further, a man run comparative tasting evaluation of the organoleptic mousse parameters. There are the results in the Table 4. It shows that all samples have a high evaluation of organoleptic parameters.
Since used raw materials have a different sugar-acid index, there were significant fluctuations in the viscosity, and, consequently, the quality of foaming when using these thickeners, which formed a large pool of results and a variety of choices. This fact has required formulation optimization with the use of mathematical modeling.
To select the maximum and minimum thickeners amount, a man used multi-criteria optimization of the mixture formulation composition in terms of viscosity and the total evaluation of organolep-tic parameters. Therefore, the authors compared criteria using a multiplicative model of asymmetric desirability functions [11], using mathematical programming in MathCAD v. 15. A man decided to maximize certain components of the recipe. Since the energy value, sensory characteristics and viscosity were the determining factors, the researchers maximized the content of the main flavor components (vegetable and berry raw materials) that form the mousse flavor and the mixture viscosity, the energy value and minimized the content of protein and fat.
In accordance with the study objectives, a touch panel of 23 tasters evaluated the similarity/difference degree of mousses model samples with gelatin, apple pectin and lecithin. Furthermore, the scientists studied the structural and mechanical parameters of the developed mousses - foam stability, aeration (foaming) degree, mousses density, as these indicators can directly or indirectly influence the consumer quality of sweet dishes, and therefore the motivation for secondary purchase. The authors considered the foam stability as 50% separation rate of the liquid phase. The Table 5 shows the study results of the best model samples.
The Figure 1 shows the sensory profiles of the best mousse samples.
The authors developed preparation technology of low-calorie mousse comprising the following steps:
• inspecting vegetable and berry raw materials;
• cleaning in order to remove mechanical impurities;
• sorting berry raw materials, and removing the stalk, washing;
• squeezing the juice of the prepared berries and vegetable raw materials;
• adding hot water in the resulting berry pulp;
• boiling for 5-6 minutes; filtering the concoction;
• cooling to a temperature of 20-25 °C;
• dissolving the chocolate in warm water at a temperature of 40-55 °C;
Table 5. Structural and Mechanical Parameters of Model Mousse Samples Таблица 5. Структурно-механические показатели модельных образцов муссов
Name Title Density, g/cm3 Foam Stability, sec Degree of Aeration (Whipping), %
"Carrot" 0.870 90 94.4
"Sea Buckthorn" 0.895 120 111.1
"Strawberry" 0.876 100 129.0
Orange Color Aftertaste Longtitude 5 Volume
Taste Harmony
Sour Taste
Sweet Taste
Fragrance Harmony
Softness
Aeration
Density
Creamy Tons a)
Aroma Intensity Tons of Carrot
Orange Color
Aftertaste Longtitude 5 Taste Harmony
Sour Taste
Sweet Taste Fragrance Harmony
Yellow Color Volume
Softness
Aeration
Density
Creamy Tons Aroma Intensity
Tons of Sea Buckthorn
b)
Red Color
Aftertaste Longtitude 5 Orange Color
Taste Harmony
Sour Taste
Sweet Taste
Fragrance Harmony
Tons of Vanillin
Volume
Softness
Aeration
Density Aroma Intensity
Tons
of Fresh Strawberry
c)
Fig. 1. Sensory Profiles of the Best Model Mousse Samples: a) "Carrot"; b) "Sea Buckthorn"; c) "Strawberry"[12] Рис. 1. Сенсорные профили лучших модельных образцов муссов: а) «Морковный»; б) «Облепиховый»; в) «Клубничный [12]
• soaking apple pectin in warm water at a temperature of 30-45 °C with further swelling for 1 hour;
• dissolving vanillin in warm water;
• filtering;
• forcing prepared raw material through a cleaning machine or crushed submersible blender to retrieve berry puree;
• combining prepared ingredients are;
• stirring the mixture vigorously with the immersion blender;
• cooling at a temperature of 0-6 until thick mass;
• whipping until the counter fluffy foam.
A man portions finished mousse and serves in dessert bowl. The Figure 2 demonstrates the technological scheme for preparing a low-calorie dish "Strawberry Mousse".
Fresh Strawberry Mixture "Dolcetta Lux" Vanillin Lecithin Apple Pectin
1 1 1 1 1
Sorting, Dosing
the Stalk i
Cleaning, Drying
Z
Dissolving in Warm Water (t= 50-55 °C)
Blending -
Strawberry
z
Mixing Components
z
Soaking (1 h)
Stirring until Smooth
Cooling at £= 2-6 °C until Thick Mass
z
Whipping until the Fluffy Foam
z
Saling at t= 8-10 °C
Fig. 2. Technological Preparation Scheme of the Dish "Strawberry Mousse" Рис. 2. Технологическая схема приготовления блюда «Мусс клубничный»
This technology has a gentle preparation mode of berry and vegetable ingredients, implemented at public catering enterprises of the Sverdlovsk region, in PLC "Pro-Pitanie".
Further, in accordance with the research purpose, the authors calculated the nutritional value of the developed low-calorie mousses (Table 6).
Table 6. Nutritional Value of the Developed Low-Calorie Mousses Таблица 6. Пищевая ценность разработанных низкокалорийных муссов
"Carrot" "Sea Buckthorn" "Strawberry"
Indicator Physiological Need for Food Substances, g (mg)/day* Content, g (mg)/100 g of the Product Daily Requirement Satisfaction, % Content, g (mg)/100 g of the Product Daily Requirement Satisfaction, % Content, g (mg)/100 g of the Product Daily Requirement Satisfaction, %
Protein,g 75.0 0.5 0.7 0.4 0.5 0.3 0.4
Fat, g 83.0 2.7 3.3 2.4 2.9 0.9 1.1
Carbohydrates, g 365.0 3.9 1.1 1.4 0.4 2.9 0.8
Dietary fiber, g 30.0 1.6 5.3 2.8 9.3 2.2 7.3
Sodium 1300.0 13.0 1.0 1.2 0.1 6.0 0.5
Potassium 2500.0 65.0 2.6 58.0 11.6 54.0 2.2
Calcium 1000.0 9.5 1.0 6.6 0.7 13.3 1.3
Magnesium 400.0 7.4 1.9 9.0 2.3 6.0 1.5
Phosphorus 800.0 13.0 1.6 2.7 0.34 7.6 1.0
Iron 18.0 0.3 1.7 0.42 2.3 0.5 2.8
PP 20.0 0.2 1.0 0.2 1.0 0.14 0.7
^-Carotene 5.0 1.1 22.0 0.85 17.0 0.2 4.0
Ascorbic Acid Content 90-100 1.4 1.6 53.4 59.3 21.0 23.3
Bread Units No More than 23 0.50 0.17 0.40
Energy Value, kcal/kJ 2 500 45.2/189 1.8 35.0/146 1.4 24.0/100 1.0
* MP2.3.1.2432-08. Norms of Physiological Needs in Energy and Food Substances For Various Groups of the Population of the Russian Federation: Method. Recommendations. Moscow: Federal Center for Hygiene and Epidemiology of Rospotrebnadzor, 2009. 36 p.
Conclusion
Using the methods of tasting analysis the researchers developed recipes and technology for preparing low-calorie mousses exploited the zoned raw materials of the Ural region with a high nutritional value and a low sugar-acid index, as well as a mixture of sweeteners "Dolcetta Lux". The analysis of mousses nutritional value (Table 4) demonstrates the calorie recipes decrease in more than 2 times, the increase in dietary fiber content
(7.2 % of daily needs average), vitamin C (74,4 %), and p-carotene (14.1 %). The number of bread units in a mousse serve ranges from 0.5 for carrot mousse, to 1.26 for strawberry mousse, which is only 5 % of the recommended norm for type 2 diabetes. The authors see an opportunity to continue research in the direction of expanding the range of sweet low-calorie dishes for people with diabetes and obesity.
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Information about Authors / Информация об авторах
Zavorokhina, Natalia Valerievna
Заворохина Наталия Валерьевна
Тел./Phone: +7 (343) 221-17-70 E-mail: degustator@olympus.ru
Doctor of Technical Science, Associate Professor, Professor of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 March St./Narodnoy Voli St., 62/45
Доктор технических наук, доцент, профессор кафедры технологии питания Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45 ORCID: https://orcid.org/0000-0001-5458-8565
Minnikhanova, Ekaterina Yurievna
Минниханова Екатерина Юрьевна
Тел./Phone: +7 (343) 221-17-70 E-mail: minnekaterina@yandex.ru
Senior Lecturer of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 March St./Narodnoy Voli St., 62/45
Старший преподаватель кафедры технологии питания Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45 ORCID: https://orcid.org/0000-0002-7666-4853
