Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation

Iryna Tsykhanovska, Viktoriia Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Petrivna Nechuiviter

2019

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DOI 10.15587/1729-4061.2019.161855
Data confidence 70 medium
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Abstract

The food additive "Magnetofood", in the form of a nanopowder with particles the size of (70‒80) nm, has been designed and proposed as an improver for the structure of whipped desserts. "Magnetofood" can both independently form the structural and mechanical properties of whipped masses and influence a gel-forming agent, participating in chemical and electrostatic interactions with it. Therefore, the food additive "Magnetofood" can simultaneously influence several technological properties in the food disperse system: it can become a stabilizer, thickener, foam- and jelly-forming agents. Owing to Fe (II), nano dimensions, and the developed active surface, "Magnetofood" acquires sorption, complexing, emulsifying, moisture retaining, fat retaining, water-binding, stabilizing, structure-forming properties. That allows us to recommend "Magnetofood" as an additive with a comprehensive effect in order to form the structure of whipped desserts and to improve the quality of whipped dessert products. It has been established that introducing the additive "Magnetofood" to the samples of berry-fruit mousses and fruit-and-egg white jellies in the amount of 0.10 %, 0.15 %, 0.20 % by weight of the formulation mixture improves the structural-mechanical properties of whipped desserts. Using the additive "Magnetofood" decreases density by (29±1) kg/m3 ‒ for mousses, by (26±1) kg/m3 ‒ for fruit-and-egg white jellies, as well as the duration of whipping by ~15 % compared to control. It has been proven that introducing the additive "Magnetofood" contributes to an increase in: plastic strength ‒ by 1.23 times; porosity ‒ by (14.3±0,7) % for mousses and by (12.7±0.6) % ‒ for fruit-and-egg white jellies; foam stability by (22.5±1.1) % compared to control. In addition, a foam-forming capacity increases by (40±2) % for mousses and by (55 3) % for fruit-and-egg white jellies; effective viscosity ‒ by (4.4 0.2) % for mousses and by (4.1±0.2) % ‒ for fruit-and-egg white jellies compared to control. We have established that the rational content of the food additive "Magnetofood" equals 0.15 % of formulation composition.The obtained experimental data could be applied when developing technologies for whipped dessert products.