Affiliation
a Saratov State Agrarian University
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Abstract
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.
Keywords
Dessert,
tiramisu,
polysaccharide,
stevioside,
“Mascarpone”
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