[Production technology of the fortified mashed quick-cooking potato]
2007
Petyushev, N.N. | Demyanovich, A.N. | Pashkevich, N.I. | Zhakova, K.I., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Kotov, M.I., JSC Mashpishcheprom
Production technology of mashed quick-cooking potato (Solanum tuberosum L.) fortified with vitamins, proteins and amino acids taking into considerations the factors and mechanical and thermal treatment was presented. The following modern and natural food additives were used: dry whole milk and skim protein additive Sobelteks-10, flavoring additives from natural raw materials, dry onion, dry fennel, vitamin C (dry) and texturized flour. Research results showed that it was possible to produce the finished product of the high quality only in case of application of the initial material with the fraction composition with maximum particles content of 0,5 mm. The optimal recipes of the fortified mashed potato products were presented. Influence of food additives on quality (acidity, bulking power, content of water solublecompounds, colourm pH, organoleptic properties) of the finished product was analysed. Study of the influence of ascorbic acid and table salt on mashed potato acidity and pH showed that dry mashed potato from the very outset had some acidity. Table salt did not exercise influence on acidity and ascorbic acid lightly increased the acidity indices. Research results showed that physicochemical indices of the fortified mashed potato were in congruence with its organoleptic properties (colour, flavour, consistence) and ready cooked mashed potato dishes showed high quality indices
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