The thesis is devoted to scientific substantiation and improvement of technology of the whipped cold dessert, namely – sambuk-type dessert, using blended semi-finished products (BSfP) based on fruit and berry vegetable raw materials and glucose-fructose syrup.
The data of literature sources on the improvement of the technology of cold desserts of whipped structure are systematized and the experience of using non-traditional vegetable raw materials and sugar substances is analyzed.
Studies on determination of the sugars effect on the dessert foam structure show the positive impact of glucose-fructose syrup on the technological parameters of the foam. The foaming kinetics of the technological systems is determined. Rational regimes of dessert structure formation are established. The expediency of creating blend pairs in the form of BSfP is substantiated, their optimal vitamin and mineral contents are determined.
Changes in cryoscopic temperatures in model samples of puree, BSfP and ready-made desserts are found. The expedient storage modes are defined.
Studies of the state of water in experimental model systems on a set of indicators, namely redox potential, enthalpy, reduction energy, water activity indicate that the most stable sample which is the apple, cranberry and kiwi puree. It is assumed that during the compilation of BSfP indicated plant raw materials will exhibit the properties of stabilizers of the system.
Conducted microbiological studies of BSfP proved the lack of activity for fungi of species Aspegillus, Penicillium and Candida.
Regularities of quality indicators formation for dessert samples are established and the influence of prescription components on process of the dish is given. The recipe compositions of dishes based on BSfP are determined. Technological cards are made, the technological schemes of BSfP preparation and its use in the dessert technologies are given. The cost of new dishes is calculated, which is in the range of 83,3…146,1 UAH per kg.
The calculation of the rating of the developed dishes allowed to confirm the effectiveness of the given technological decisions. The proposed technological solutions are confirmed by patents for an invention, utility model and copyright for the calculation method. Technological schemes for improved culinary products, namely Sambuk "Rowan", "Apple-kiwi", Apple-banana", "Berry Sambuk" and "Vitamin Sambuk" with dogwood and pumpkin BSfP respectively are tested and implemented in restaurants of Kyiv. New technologies and research methods are introduced into the educational process of NUFT.
It is proved that BSfP-based desserts are available to the general population with different income levels and can be used in restaurants to supplement diets.
Keywords: fruit and berry raw materials, blended semi-finished products, glucose-fructose syrup, whipped desserts, sambuk, quality indicators.
