THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU
At present people’s excessive consumption of fat and sugar as well as lack of food fiber lead to the so-called ‘diseases of civilization’ i.e. high cholesterol, development of diabetes and some forms of cancer or obesity. Therefore, functional foods are getting more and more needed in the process of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2016-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/41/10.pdf |
| _version_ | 1819045040806166528 |
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| author | Nikitina T.A. Kliukina O.N. Ptichkina N.M. |
| author_facet | Nikitina T.A. Kliukina O.N. Ptichkina N.M. |
| author_sort | Nikitina T.A. |
| collection | DOAJ |
| description | At present people’s excessive consumption of fat and sugar as well as lack of food fiber lead to the so-called ‘diseases of civilization’ i.e. high cholesterol, development of diabetes and some forms of cancer or obesity. Therefore, functional foods are getting more and more needed in the process of food industry development. Along with good organoleptic properties, functional foods also have a prophylactic effect. The objective of the research is to study and develop a dietary analogue to tiramisu, which includes polysaccharide, food fiber and stevioside - a natural sugar substitute. The goals of the research are to develop a new dietary product, which could be consumed by people suffering from diabetes and other associated diseases; to determine the nutritive and energy value of the food product; to analyze the rheological and organoleptic characteristics of the dessert. Considered is a new technology for producing the analogue to tiramisu having higher food advantages, low calorie content and a prophylactic effect and enabling to widen the assortment of dietary foods of heightened nutritive value due to the use of food fibers. At the same time, the product has a reasonable price owing to the use of baked milk and low-fat yoghurt instead of expensive «Mascarpone» cheese. The information about the nutritive and energy value of the desserts is presented. Rheological properties of desserts have been studied. A comparative estimation of organoleptic characteristics of the developed and traditional desserts is given. |
| first_indexed | 2024-12-21T10:22:15Z |
| format | Article |
| id | doaj.art-2de177a6324546e3a54ca36c0e5d7bbf |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-12-21T10:22:15Z |
| publishDate | 2016-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-2de177a6324546e3a54ca36c0e5d7bbf2022-12-21T19:07:25ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482016-06-014126772THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISUNikitina T.A.0Kliukina O.N.1Ptichkina N.M.2Saratov State Agrarian UniversitySaratov State Agrarian UniversitySaratov State Agrarian UniversityAt present people’s excessive consumption of fat and sugar as well as lack of food fiber lead to the so-called ‘diseases of civilization’ i.e. high cholesterol, development of diabetes and some forms of cancer or obesity. Therefore, functional foods are getting more and more needed in the process of food industry development. Along with good organoleptic properties, functional foods also have a prophylactic effect. The objective of the research is to study and develop a dietary analogue to tiramisu, which includes polysaccharide, food fiber and stevioside - a natural sugar substitute. The goals of the research are to develop a new dietary product, which could be consumed by people suffering from diabetes and other associated diseases; to determine the nutritive and energy value of the food product; to analyze the rheological and organoleptic characteristics of the dessert. Considered is a new technology for producing the analogue to tiramisu having higher food advantages, low calorie content and a prophylactic effect and enabling to widen the assortment of dietary foods of heightened nutritive value due to the use of food fibers. At the same time, the product has a reasonable price owing to the use of baked milk and low-fat yoghurt instead of expensive «Mascarpone» cheese. The information about the nutritive and energy value of the desserts is presented. Rheological properties of desserts have been studied. A comparative estimation of organoleptic characteristics of the developed and traditional desserts is given.http://fptt.ru/stories/archive/41/10.pdfdesserttiramisupolysaccharidestevioside«mascarpone» |
| spellingShingle | Nikitina T.A. Kliukina O.N. Ptichkina N.M. THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU Техника и технология пищевых производств dessert tiramisu polysaccharide stevioside «mascarpone» |
| title | THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU |
| title_full | THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU |
| title_fullStr | THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU |
| title_full_unstemmed | THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU |
| title_short | THE STUDY ON CONSUMER CHARACTERISTICS OF DIETARY FOOD ANALOGOUS TO ITALIAN DESSERT OF TIRAMISU |
| title_sort | study on consumer characteristics of dietary food analogous to italian dessert of tiramisu |
| topic | dessert tiramisu polysaccharide stevioside «mascarpone» |
| url | http://fptt.ru/stories/archive/41/10.pdf |
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