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лей при температуре 4±2 °С не более 72 часов.
Summary
Kissel is a traditional sweet dish of Russian cuisine used widely in health and dietetic
food. The traditional recipe for cooking kissel includes: sugar, starch, fruit juices and / or
other food flavours. Potato starch consists from 96 to 98 % of digestible polysaccharides
forming glucose by acid hydrolysis. The main drawback of this product is its small
physiological value. The improvement of this product nutritional value can be achieved
by combining natural berry juice with milk whey and by partial or total replacement of
starch on non-starch polysaccharides carrying out the function of jelling and of sugar
on natural sweetener “Stevioside” it will be possible to reduce the energy value of
kissel. Recipes and technology of kissel have been developed during total and partial
replacement of starch on non-starch polysaccharides carrying out the function of jelling:
sodium alginate, xanthun gum, konjac mannan. It has been found out that the used
non-starch polysaccharides at low concentrations (0.1–0.3 %) form viscous solutions.
It has been proved that the use of such non-starch polysaccharides together with whey
protein leads to a deriving by kissel a gelled structure (“hard” kissel). Organoleptic
and physico-chemical indicators of the products have been studied. Caloric content of
finished product has been reduced by 1.6–4.1 time compared with the traditional dish.
According to the results of microbiological tests the recommendations concerning the
shelf life of kissel containg milk have been developed. The shelf life of such product
should not be more than 72 hours at a temperature of 4±2 °C.
Молочнохозяйственный вестник, №1 (21), I кв. 2016
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РЕФЕРАТЫ
Электронная Научная СельскоХозяйственная Библиотека