Articles

Recipes and Technologies Development of Low-Calorie Mousses with a Given Flavor

Authors:

Natalia V. Zavorokhina, Ekaterina Yu. Minnikhanova

Abstract:

The thesis considers the development process of low-calorie sweet dishes on the example of popular mousses among the population as a way to reduce the caloric content of the diet and its sugar content. There is a problem evaluation of the diabetes mellitus extension: in the world, a man spends about 12 % of the total health budget on its solution, while in the Russian Federation – only 570 billion rubles per year. The researchers determine that the low-calorie components inclusion in the mousses composition often leads to a deterioration of organoleptic characteristics. The study aim was to develop low-calorie mousses with a given flavor corresponding to consumer preferences. The authors run a research using standard methods considering the traditional mousse recipes with sugar as a control. To form the flavor, they took berry and vegetable raw materials zoned in the Ural region, having a low sugar-acid index and a high content of BAS: the carrot variety “Vitaminnaya 6”, the strawberry variety “Amulet”, the sea buckthorn variety “Panteleevskaya”. During the study the authors replaced sugar with a sweetener mixture “Dolcetta Lux”, gelatin – with apple low-esterified pectin in combination with lecithin. They presented model samples formulations, studied their organoleptic and structural-mechanical properties, and construces taste and aroma profiles. A man developed the technology of making mousses. The nutritional value study of the developed mousses showed that the caloric content decreased by more than 2 times; bread units per serving of mousse – from 0.5 in carrot mousse to 1.26 in strawberry mousse, that accounted for 5 % of the recommended daily allowance for diabetes type 2.

Keywords:

sensory; mousse; low-calorie; diabetes; technology

For citation: 

Natalia V. Zavorokhina, Ekaterina Yu. Minnikhanova. Recipes and Technologies Development of Low-Calorie Mousses with a Given Flavor. Индустрия питания|Food Industry. 2020. Vol. 6, No. 1. Pp. 39–47. DOI: 10.29141/2500-1922-2021-6-1-5