Open AccessDevelopment of a recipe and technology of pumpkin soup puree with the addition of functional polysaccharides
Author(s) -
S Yu Kozhushko,
R A Fomina,
Г. Е. Рысмухамбетова,
Л. В. Карпунина
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/5/052019
Subject(s) - recipe , food science , palatability , polysaccharide , chemistry , xanthan gum , mathematics , materials science , biochemistry , rheology , composite material
The effect of polysaccharides (PS)–xanthan and guaran–on the quality of our “Pumpkin milk soup puree” was studied, and a recipe and technology for this culinary product were developed. A positive effect of the studied PS on the quality of the pumpkin soup puree was revealed, namely: the dry matter content decreased (by 4% on average), the acidity increased (by 25% on average), the palatability improved, and the shelf life of the pumpkin soup puree increased up to 48 h. Adding PS did not significantly affect the cost of the samples under study; a decrease in cost by an average of 0.6% took place. As a result of sensory analysis, physicochemical and microbiological studies, our developed dish “Pumpkin soup puree” with the addition of 0.25% guaran can be recommended for introduction into the food industry (catering) as a functional and dietary product.