The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality

In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.

RATIONAL DOSE OF THE CAVIAR COMPONENT AND CITRIC ACID IN THE CAVIAR SAUCE RECIPY USING OFF-STANDARD ROE OF THE PIKE

The article focuses on the investigation of four variants of the caviar sauce "Nezhnost" using mayonnaise, different doses of the caviar component (off-standard unscreened caviar of the pike caught in autumn) and citric acid. The idea of developing recipe variants is connected to changing percentage of off-standard caviar (minus 5%) and mayonnaise portion (plus 5%). Analysis of organoleptic and physico-chemical indices of caviar sauce samples with different doses of introducing the caviar component (76.5; 71.5; 66.5 и 61.5%) showed that only one sample with 71.5% of caviar component corresponded to the requirements of GOST 31761-2012 "Mayonnaises and mayonnaise causes". In order to eliminate bitterness in the caviar sauce samples, as well as to prevent the deep oxidation process of fat, citric acid was introduced into the formulation in different amounts: 0 (control), 0.1; 0.3 and 0.5%. According to organoleptic and physico-chemical indices, the only sample with citric acid dose 0.3% (caviar component dose - 71.5%) corresponded to the requirements of GOST 31761-2012. In order to determine the stage of product readiness there was studied the process of accumulation of fermolent titrated nitrogen in the caviar sauce samples. Introduction of citric acid was stated to inhibit the production process. Maturation period of caviar sauce with citric acid dose 0.3-0.5% made 20 days. Chemical composition of a sample with citric acid dose 0.3%, most correspondent to GOST requirements, was determined as following: content of water - 61.1%; protein - 12.4%; lipids - 22.6%; carbohydrates - 2.3%; minerals - 1.5%. Sample energy value made 241.6 kcal. According to such microbiological indices as amount of mesophilous aerobic and facultatively anaerobic microorganisms and bacteria belonging to a coli bacillus group, this sample of caviar sauce corresponded to the Sanitary-epidemiological requirements 2.3.6.1079-01. Using off-standard unscreened pike roe of autumn catch as raw material for producing the new protein caviar product has been found possible.