| Issue |
BIO Web Conf.
Volume 30, 2021
II International Symposium “Innovations in Life Sciences” (ILS 2020)
|
|
|---|---|---|
| Article Number | 01022 | |
| Number of page(s) | 4 | |
| Section | Innovations in Food Industry Technology | |
| DOI | https://doi.org/10.1051/bioconf/20213001022 | |
| Published online | 22 April 2021 | |
Influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products
1
Department of Chemistry, Microbiology and Food Hygiene, Kharkiv State University of Nutrition and Trade, Kharkiv, Ukraine
2
Department of Food Engineering, M. Auezov South Kazakhstan State University, Shymkent, Kazakhstan
* Corresponding author: cikhanovskaja@gmail.com
Investigation of the influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products in the technologies of curd dessert and white-pink marshmallow. It was found that the Introduction of the additive “Magnetofood” into the prototypes of cottage cheese desserts and white-pink marshmallows in an amount from 0,1% to 0,2% by weight of the recipe mixture in comparison with the control improves the structure, texture and appearance of the whipped product; a narrow and symmetric distribution function of air bubbles by diameter (d=0,045...0,050 м) indicates the stabilizing effect of “Magnetofood” nanoparticles. The rational content of the nanoadditive “Magnetofood” has been determined – 0,15% to the mass of the prescription mixture. The prospects of using “Magnetofood” as an improver and stabilizer of polyphase foam-like structures have been determined.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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