DETERMINATION OF IDENTIFICATION CRITERIA OF CUSTARD SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CAROB POWDER BY STRUCTURAL AND MECHANICAL PROPERTIES

Abstract

Expanding the range of flour confectionery products using carob powder is currently a relevant topic for the food industry, which is associated with a large number of useful elements contained in the powder (vitamins, amino acids, polyphenols, minerals, fiber). The purpose of the study is to determine the criteria for identification custard semi-finished products with the addition of carob powder by structural and mechanical properties. Previously, we defined criteria for identification custard semi-finished products based on organoleptic and physico-chemical indicators, therefore, it is proposed to expand the range of identification criteria for a comprehensive assessment of custard semi-finished products by adding such criteria as: "dough microstructure", "dough viscosity", "semi-finished product porosity". The type of carob powder, depending on the degree of roasting, has a different effect on the structural and mechanical properties of the custard dough. According to the results of the study of the microstructure of the studied custard dough samples, it was found that the addition of carob powder of the Dry and Light types forms the most stable microstructure, which indicates a high water-binding capacity and good integration with the protein-starch matrix. Samples with the addition of the Medium and Dark types are characterized by a large number of dark inclusions and an uneven structure, which corresponds to the increase in the hydrophobic properties of the powder due to its roasting. The highest viscosity values are observed in the sample with the addition of Light powder, which indicates the high hydrophilicity of the particles and their ability to form a dense, stable dough structure, which is important for ensuring the stability of the shape of the products during heat treatment. The full range of criteria for identification custard semi-finished products with the addition of carob powder includes such criteria as: mass fraction of moisture, optical density, water absorption capacity, microstructure, effective viscosity, porosity, shape, surface, color, taste and smell, and cross-sectional appearance.