RESEARCH ON THE RHEOLOGY PROPERTIES OF FEIJOA DESSERT MASSES

Abstract

To expand the range of desserts with increased nutritional value for restaurant establishments, the technology of mousse with a dietary supplement from a new fruit and berry raw material, namely feijoa puree with sugar, which is characterized by a high content of valuable nutrients, is of certain interest. The rheological properties of dessert masses with the addition of feijoa have been studied to substantiate the recipe and technology of feijoa mousse in order to obtain a high-quality product. It has been determined that with the addition of the dietary supplement feijoa to dessert masses, their effective viscosity increases in the region of low shear stress from 1.8 to 5.4 с-1. At a shear rate of 9 с-1 and higher, the spatial framework of the studied systems is destroyed. Rheograms and flow curves of dessert masses from feijoa have a form characteristic of highly viscous food products, structured (non-Newtonian) liquids, which have a plastic type of flow and insignificant thixotropic properties. An increase in the structural strength of the mousse with the addition of the feijoa additive is shown, as evidenced by an increase in the ultimate shear stress index of the mousse by 1.5 times. The influence of the duration of dessert masses whipping on the value of the ultimate shear stress index was analyzed, which became the basis for recommending rational whipping parameters to obtain a mouse with a stable structure and reducing the technological process of its production. It was established that with an increase in the percentage content of the feijoa additive, the specific tear force decreases, which indicates an improvement in the adhesive properties of dessert masses required at the stages of proofing and mousse formation. The data obtained allowed us to determine the content of the dietary supplement – 20% by weight of the finished product and rational technological parameters for preparing feijoa mousse, namely: whipping duration 6 min, shear rate gradient from 3 до 5,4 с-1 at temperatures of 35...40 °C.