SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER

Gooseberry powder can be used as an admixture to the confectionery short dough to improve its healthy food qualities and to increase the content of minerals and vitamins. Rheological, optical and some organoleptic properties of the dough were investigated for different contents of the powder. The vi...

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Autores principales:	Sergiy BORUK, Igor WINKLER
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	short dough gooseberry viscosity organoleptic parameters healthy food qualities Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bd79676c2972442b81e1b7131ce990d3
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spelling	oai:doaj.org-article:bd79676c2972442b81e1b7131ce990d32021-12-02T17:50:23ZSOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER2068-66092559-6381https://doaj.org/article/bd79676c2972442b81e1b7131ce990d32021-03-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/764/680https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Gooseberry powder can be used as an admixture to the confectionery short dough to improve its healthy food qualities and to increase the content of minerals and vitamins. Rheological, optical and some organoleptic properties of the dough were investigated for different contents of the powder. The viscosity of the gooseberry containing dough was found lower than that for the no gooseberry samples and, it was revealed that no optically active components moved from this admixture to the dough bulk. Structuring of the gooseberry-containing dough was weaker than for the no-gooseberry materials and, in the former case, it took longer to restore the dough structure after it was damaged by the mechanical stress. Therefore, an overall fluidity of the gooseberry dough is some higher than that for the pure samples. The integral analysis of the organoleptic parameters of the pastry baked of the dough with different contents of gooseberry shows that no more than 2-3 % of the gooseberry powder should be added to the recipe to ensure a healthier consumption of the pastry and to preserve its consistency, taste and appearance.Sergiy BORUKIgor WINKLERStefan cel Mare University of Suceavaarticleshort doughgooseberryviscosityorganoleptic parametershealthy food qualitiesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 1, Pp 5-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	short dough gooseberry viscosity organoleptic parameters healthy food qualities Food processing and manufacture TP368-456
spellingShingle	short dough gooseberry viscosity organoleptic parameters healthy food qualities Food processing and manufacture TP368-456 Sergiy BORUK Igor WINKLER SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
description	Gooseberry powder can be used as an admixture to the confectionery short dough to improve its healthy food qualities and to increase the content of minerals and vitamins. Rheological, optical and some organoleptic properties of the dough were investigated for different contents of the powder. The viscosity of the gooseberry containing dough was found lower than that for the no gooseberry samples and, it was revealed that no optically active components moved from this admixture to the dough bulk. Structuring of the gooseberry-containing dough was weaker than for the no-gooseberry materials and, in the former case, it took longer to restore the dough structure after it was damaged by the mechanical stress. Therefore, an overall fluidity of the gooseberry dough is some higher than that for the pure samples. The integral analysis of the organoleptic parameters of the pastry baked of the dough with different contents of gooseberry shows that no more than 2-3 % of the gooseberry powder should be added to the recipe to ensure a healthier consumption of the pastry and to preserve its consistency, taste and appearance.
format	article
author	Sergiy BORUK Igor WINKLER
author_facet	Sergiy BORUK Igor WINKLER
author_sort	Sergiy BORUK
title	SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
title_short	SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
title_full	SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
title_fullStr	SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
title_full_unstemmed	SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
title_sort	some physicochemical and organoleptic properties of the short dough with gooseberry powder
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/bd79676c2972442b81e1b7131ce990d3
work_keys_str_mv	AT sergiyboruk somephysicochemicalandorganolepticpropertiesoftheshortdoughwithgooseberrypowder AT igorwinkler somephysicochemicalandorganolepticpropertiesoftheshortdoughwithgooseberrypowder
_version_	1718379310330413056

SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER

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