Articles
The range formation of the sweet dishes of special purpose for public catering enterprises
Authors:
Feofilaktova O.V.
Abstract:
The article reveals the issue of the sweet dishes recipes and technologies development of the special use with a preventive orientation in respect with such widespread diseases as diabetes and lactose intolerance. The development need of these products is confirmed by the Decree of the Chief State Sanitary Doctor of the Russian Federation and by the Food Security Doctrine of the Russian Federation. The background for the study was the lack of such products range in the public catering enterprises and in this regard the choice limitations for consumers suffering from the diseases mentioned above. The researchers developed the orange, lemon, coconut jelly and berry cream recipes with natural sugar substitutes on the basis of the standard recipes including main stages in the overall concept of the jelly and cream production. As a sugar substitute, they used the aqueous stevia essence prepared by standard techniques and the stevioside “Svita” of industrial production in the developed recipes. The optimal concentrations of input substitutes were determined. In one of the berry cream recipes the coconut milk replaces the dairy cream. The authors revealed the optimal proportion of introduced components with respect to the organoleptic quality indicators. They developed the technology of the new sweet dishes of the special purpose: determined technological steps, basic operations, and process parameters, presented its descriptions and flow charts. The researchers developed the organoleptic quality indicators evaluation scale for sweet dishes of the specialized purpose. In accordance with this scale they assessed the new jelly and cream quality in comparison with the appropriate control samples prepared by the standard recipe. The obtained results of the organoleptic evaluation demonstrated a high level of the products quality. Adding of the stevia essence and stevioside did not affect considerably the consumer characteristics of the finished product.
Keywords:
sweet dishes; sugar substitutes; stevia; stevioside; range; recipes; technology; sensory evaluation of quality
