Advantages of Thickener Composite Mixtures Application in Paste-Like Semi-Finished Product from Oyster Mushroom
Anastasiia A. Dril, Larisa A. Mayurnikova
The starches use as thickening agent is due to its technological properties. Potato and corn starches are traditional thickening agents. Less common, otherwise promising agents are rice and tapioca starches. The advantages of starches and other types of thickening agents appear in composite mixtures. The article reveals the development specifics of the thickener composite mixture and its concentration determination in a paste-like semi-finished product from oyster mushrooms. The authors selected tapioca and potato starch, rice flour, xanthan gum considering the thickeners comparison results by groups – flour of different types, starches, composite mixtures of modified starches, and gums. Using standard methods and literature data, they determined its physical and chemical parameters appeared as the basis for mathematical modeling in order to obtain a mixture with maximum emulsifying activity, viscosity and elasticity. As a composite mixture with a rational ratio of ingredients, a man selected mixture with a maximum amylopectin amount (79.29%). The index of its emulsifying ability (0.44 %) is approximately equal to the maximum, and the viscosity is lower than the maximum by 4.93 MPa/s. The researchers introduced the final composite mixture into the crushed boiled oyster mushrooms in an amount of 6.0 %; 8.0 and 10.0 % by weight of the mushrooms. The optimal concentration of the thickeners composite mixture is equal to 8.0%. The mixture effect was compared to the potato starch and rice flour effect. The optimal concentrations in the semi-finished product were 10.0 %. Unlike rice flour and potato starch, the composite mixture does not affect the color and taste of the semi-finished product due to the high content of tapioca starch in it. The composite mixture use has a positive effect on the rheological parameters of the semi-finished product and allows to adjust its consistency in the desired direction.
thickening agent; starches; compositional mixtures; oyster mushroom; organoleptic indicators; rheological parameters
For citation: Anastasiia A. Dril, Larisa A. Mayurnikova. Advantages of Thickener Composite Mixtures Application in Paste-Like Semi-Finished Product from Oyster Mushroom. Индустрия питания|Food Industry. 2019. Vol. 4, No. 3. Pp. 6–13. DOI 10.29141/2500-1922-2019-4-4-1