Development of recipe and technology of chicken souffle of functional purpose

Abstract

The paper shows the possibility of using polysaccharides: xanthan, guarana, a composite mixture of xanthan gum with guarana (1: 1) and locust bean gum in chicken soufflé technology. As a result of organoleptic studies, the optimal concentrations of the studied polysaccharides have been selected: xanthanum is 1.3%, guarana is 0.8%, composite mixture of xanthanum and guarana is 0.6% and locust bean gum is 1.0%. According to the results of physical and chemical studies, it has been noted that the content of dry substances has decreased on average by 1.5% compared to the control sample for samples with xanthan and guarana.The acidity in the sample with locust bean gum has decreased slightly by 0.07 degrees, and in the sample with guarana by an average of 1.1 degrees.The change in the component composition of the dishes has affected the content of the mass fraction of fat, namely, the decrease averaged 0.55% compared with the control one.The introduction of polysaccharides has affected the functionality of the developed chicken souffle, since the content of dietary fiber is 1.38 - 6.5 g per serving of 230 - 500 g. Adding guarana to chicken soufflé has a positive effect on the safety of the product, as the amount of mesophilic aerobic and optionally anaerobic microorganisms has decreased. As a result of sensory analysis, physical, chemical and microbiological studies, we recommend guarana at a concentration of 0.8% be introduced as a food supplement in chicken souffle.

Keywords

• functional product
• xanthan
• guarana
• locust bean gum
• polysaccharides
• dietary fiber
• chicken souffle