Development of the composition and technology of the frozen dessert without sugar, using sesame flour
Saint-Petersburg National Research University of Information Technologies, Mechanics and Optics, Department of Applied Biotechnology, 9, Lomonosova street, RU191002 St. Petersburg, Russian Federation
*Correspondence: tamara-arseneva@mail.ru
Abstract:
The article presents the results of the analysis of the entry dose of stevioside, topinambur syrup, sesame flour and the type of stabilizer added to the milk ice cream formula, theoretically calculated, using solids according to GOST 31457-2012 for development of a functionally oriented dessert with low content of fat and without sugar. It has been established that the entry dose of the stevioside and the topinambur syrup in an amount of 0.03 and 5% respectively to the mixture mass of the frozen dessert allows us to get the product with pleasant flavor and scent. The use of the PGX-1 stabilizer (Germany) with an entry dose of 0.4 to the mixture mass allows us to get the product with the best indicators for whipping, thawing resistance, density and uniformity of consistency. It has been determined that the entry dose of sesame flour added to the mixture mass varies from 1.5 to 2%. It is expedient to put it into the normalize mixture after the process of homogenization before milling, pre-brewing with water in the ratio of 1:10 for 15–20 minutes to humidity (80 ± 1) %. It has been found that the expiration date of the frozen dessert without sugar with the use of sesame flour is 6 months at a temperature of – 18 °C.
Key words:
frozen dessert, prophylactic and functional products, sesame flour, stabilizer, stevioside, topinambur syrup