Development of technology of herodietic smoothies
Abstract
The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit puree – 10 %, pumpkin puree – 10 %, chia seeds – 5 %; sample № 1 – milk base 60 %, fruit puree – 15 %, pumpkin puree – 15 %, chia seeds – 10 %; sample № 2 – milk base 50 %, fruit puree – 20 %, pumpkin puree – 20 %, chia seeds – 10 %; sample № 3 – milk base 40 %, fruit puree – 20 %, pumpkin puree – 20 %, chia seeds – 20 %. Yogurt was used as a milk base. Yogurt was made by tank method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the mixture cooled to a temperature of (37 ± 1) ºС. The increase in titrated and active acidity was monitored during fermentation. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. The vegetable base was prepared as follows: the pumpkin after washing and cleaning was rubbed on a fine grater, then crushed with a blender to obtain a more homogenized mass. Heat treatment of the crushed mass was performed in a water bath at a temperature of +74 ºC for 25 min. The banana was washed, peeled and crushed with a blender to obtain a homogeneous mass. Heat treatment of the crushed mass was performed in a water bath at a temperature of +74 ºC for 25 min. Chia seeds were cleaned of damaged specimens, dust, dirt and other impurities, washed with water for 10 minutes. at a temperature of 20 °C. Chia seeds were mixed with yogurt in a ratio of 1 : 10 at a temperature of 37 °C. Left to swell for 30 min. Then the estimated amount was made to the bulk. Organoleptic and physicochemical parameters according to DSTU 4343:2004 “Yogurts. General technical conditions”. The microbiological parameters of the product were studied according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. The introduction of chia seeds affected the energy value of the product. The highest energy value is calculated for the sample using 20 % of chia seeds – 110 kcal. The lowest energy value for control is 70.6 kcal, in which the share of milk base prevails. The introduction of chia seeds in the product reduces the number of lactic acid bacteria in the test samples of the smoothies, which in particular correlates with the titrated acidity of the product. When examining the presence of pathogenic microflora in the samples of the strip, it was found that all samples met the requirements for microbiological safety. The number of viable cells of Escherichia coli and bifidobacteria gives the product probiotic properties. According to the results of organoleptic parameters, the best shelf life for the strip is 14 days. All samples of the strip after 14 days had a sour taste and smell and a slight serum. The lowest value of titratable acidity for 14 days of storage was in the sample when using more chia seeds – 20 %. At 21 days of storage in all samples of the strip, the titrated acidity was higher than the allowable value. To expand the range of dairy products with high nutritional value and heroic properties, it is recommended to use in the technology of the strip 50 % milk base (yogurt), 20 % banana puree, 20 % pumpkin puree and 10 % chia seeds.
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