Аннотация

Сахар является вредным для человеческого организма продуктом, за что его часто называют «сладкий яд». Поиск замены сахара - актуальная область научных исследований в пищевой промышленности. Альтернативным натуральным подсластителем может служить сироп агавы. Цель исследования заключалась в проведении органолептической оценки традиционных индийских десертов «кхир севьян» (пудинг с вермишелью) и «рава шира» (пудинг из манки), в которых сахар заменяли сиропом агавы. Органолептическую оценку проводили группой кулинарных экспертов и полуэкспертов по девятибалльный гедонистической шкале и методом парной пробы, т. е. сравнительного анализа контрольного образца с экспериментальным. Потребительские качества проверяли путем расчета значимых различий между экспериментальными десертами, приготовленными по стандартизированным рецептурам, и контрольными образцами. Десерт «кхир севьян», приготовленный с сиропом агавы вместо сахара, получил более высокую органолептическую оценку в обеих группах (p > 0,05): как эксперты, так и полуэксперты предпочли десерты с сиропом агавы контрольным образцам, приготовленным с использованием сахара. Результаты получили высокую степень надежности (альфа Кронбаха = 0,925). Тест на потребительские качества не выявил существенных различий между контрольными и экспериментальными образцами. При этом образцы десерта «рава шира» с сиропом агавы получили более низкую органолептическую оценку. В целом сироп агавы был расценен как перспективная замена сахара в традиционных индийских десертах. Данное исследование помогло выявить предпочтения клиентов в отношении натуральных подсластителей и продемонстрировало важность органолептической оценки в определении потребительских качеств инновационных продуктов питания. Описанная методика может быть использована в качестве образца для будущих исследований полезных заменителей традиционных пищевых компонентов. Перспективы введения сиропа агавы в массовое производство в составе данных блюд традиционной индийской кухни требуют дальнейшего изучения. Питательные свойства сиропа агавы могут быть исследованы на материале более широкого спектра традиционных индийских десертов с различными комбинациями ингредиентов.

Ключевые слова

Сироп агавы, индийские традиционные десерты, органолептическая оценка, анализ питательных свойств, разработка продуктов питания

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