Assessment of technological indicators of Zaporizhzhya roll with a microbial metabolite – Tregalose
Year: 2025
Type: article
Abstract: The use of ingredients to improve the food status of a product is one of the main driving forces in the process of developing new products, and sugar replacement is still considered as a sphere for development. Trehalose can be used as a sucrose replacement filler in the calculation of each other. An additional advantage is that trehalose has excellent chemical stability and has a number of beneficial physiological properties for the body of consumers. The purpose of the work was to improve the recipe of the Zaporizhzhia roll by enriching it with microbial metabolite - trehalose and to determine the effect of metabolite on the technological indicators of semi -finished products and the finished product. It is established that the replacement of sugar in the prescription composition of the Zaporizhzhya roll with trehalose provides more intense fermentation processes, in particular the acidity to the completion of the fermentation process in the samples of roll with trehalose was 0.3–0.5 degrees more than in the product with sugar. Also, in the experimental samples of trehalose, gas -forming ability was higher by 82.1–134.5 cm3/100 g than in control. It was found that the addition of trehalose to the mint affected the porosity and fragility of the products. At the concentration of trehalosis in the product 8 %, the porosity increased by 1.6 %, against roll with sugar and at the concentration of microbial metabolite in the outflow of 10 %, the porosity increased by 3.0 %. Also, the fragmentation indicator decreased by an average of 0.4 % in the product with the addition of trеhalose 8.0 % and by 0.7 % with the addition of trehalose 10 %, that is, in such products will be less than crumbs than in the same but with sugar. It has been found that the most optimal wicker contains 8–10 % of trehalose in its composition, such a product can be offered to production, because in its taste it is not inferior to the junk with sugar. In addition, trehalose wicked was less than a stale during storage.
Authors: V. Verbitska, M. Kukhtyn, P. Procak, А. Sidorov, H. Koval
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4412112782