Obosnovanie tekhnologicheskoy funktsional'nosti nativnykh krakhmalov v proizvodstve morozhenogo bez pishchevykh dobavok

Abstract

Food additives the use of which is continuously on the increase perform various functions in food technologies and foodstuffs. In ice cream and frozen desserts production stabilizers and emulsifiers are obligatory used as food additives to obtain a given state of consistence and structure. Starch is one of the most used edible thickening agent, also it is widely used for gel formation. The native properties of starch allow obtaining products at given structure. But native starches don’t meet the requirements of food production. To change the starch properties chemical, physical and fermentative methods of modification are used. The use of the physical modification in production of technologically functional starches gives the possibility to keep their native properties. The paper deals with the solution of the problem of the ice cream production without food additives by the use of native starches obtained by thermomechanical processing. The investigations on basis of the technological functionality of native starches as regards to the stabilization of the ice cream structure are cited. Colloidal solutions of “Novation” starches as well as rheological, microstructural, physical and organoleptic indices of ice cream were studied. A reasonability of the use of “Novation” native starches in production of ice cream at mass fat fraction not less than 12% was grounded. Keywords: food additives, native starches, ice cream without food additives, stabilizers.

References

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RIGHTS & PERMISSIONS

Tvorogova A.A., Konovalova T.V.