![]() An important place in production of macaroni and bakery products is occupied by selection of cryoprotectants - components having an ability to inhibit the ice crystal growth and facilitating preservation of the product macrostructure. Among important tasks are maintenance of the marketable appearance of a defrosted product, prevention of the ice crystal growth in the frozen state and preservation of the protein structure. A promising direction in production of finished food products is a search for solutions and components for preservation of the product macrostructure. Other flour products (macaroni, bakery and confectionery products) are in demand as fast-food products. It was found that frozen noodles are a common product type in Asian countries and consumption of this product is growing every year. Despite the absence of crystals in defrosted desserts, it is necessary to take into account their influence on dispersity of the air phase in a frozen product. Attention is given to the state of the structural elements in the frozen and defrosted states. In investigation of this product category, particular emphasis is placed on the role of the nutrient composition (proteins, fats, stabilizers and emulsifiers) and an importance of technological operations (freezing and fermentation). A possibility of positioning aerated fermented dairy desserts as functional products is substantiated. The paper presents an analysis of studies of aspects of production and realization of frozen finished products with the preserved micro- and macrostructure. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. However, only the ranking test was able to differentiate preferences among formulations. Sheep’s SCW ice creams were better rated regarding aroma, taste and texture. All products were well accepted by the consumer panel. counts was of the order log 8–9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. Concerning the products containing probiotics, the sum of Lactococci sp. ![]() counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. In the case of sheep’s ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. ![]() cell counts were higher than log 6 CFU/g at the first week of storage. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. These ice creams also presented higher overrun and lower meltdown rates. Sheep’s ice creams also presented higher hardness and complex viscosity, which increased with storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. ![]() The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. ![]() Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. ![]()
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