Investigation of the foaming process and rheological properties of whipped desserts from vegetable raw materials

Investigation of the foaming process and rheological properties of whipped desserts from vegetable raw materials

The article presents the scientific and practical justification for the use of food agar as a stabilizer in the technology of whipped dessert. Apple puree was used as the main raw material in the technology of whipped desserts. Foam density was determined as the ratio of a certain foam mass to the v...

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Bibliographic Details
Main Authors: D. S. Mukhambetkalieva, A. R. Abushaeva, M. K. Sadygova, N. A. Semilet
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2024-09-01
Series:Современная наука и инновации
Subjects:
whipped desserts
fresh apples
food agar
organoleptic quality indicators
physicochemical quality indicators
microbiological quality indicators
foaming ability
foam stability
foam density
rheological properties
economic efficiency
Online Access:https://msi.elpub.ru/jour/article/view/1623
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