Comprehensive evaluation of the hot sweet soufflé dessert quality

Irina Ditrich, Oleg Kuzmin, Vladlena Mikhailenko
2017 Ukrainian Journal of Food Science  
Keywords: Dish Soufflé Sweet Qualimetry Quality Introduction. The aim of the research is to evaluate the quality of innovative hot soufflé dessert from the standpoint of physiological needs of the child of preschool age by qualimetry methods. Materials and methods. The basis of the research was established by the methods of theoretical generalization, scientific induction and deduction, methods of systematic, structural, qualimetric and mathematical analysis of the dish quality. Results and
more » ... ussion. Taking into consideration physiological needs norms of 4-6 years old child, the innovative hot sweet soufflé dessert was developed. The comprehensive evaluation was given to this dish, and it showed the benefits of an improved recipe in comparison with the traditional one. The hierarchical structure of quality indicators of the dish was improved and the scale of nodal values of quality indicators that characterize the critical point of the meal was created on its basis. Basic qualitative indexes (m) innovative hot sweet dessert of macronutrients, mineral matters and vitamins are the following: for proteins -0,20; fats -0,40; carbohydrates -0,40; sodium -0,10; potassium -0,10; calcium -0,10; zinc -0,40; iron -0,30; thiamine -0,20; β-carotene -20; riboflavin -0,20; pyridoxine -0,20; ascorbic acid -0,20. The biggest value of the complex index (К 0 ) is for: fats and carbohydrates -0,4; zinc -0,4; The minimum value is typical of calcium, potassium, sodium Conclusion. The benefits of innovative hot sweet soufflé dessert in comparison with the prototype were established by methods of qualimetric quality analysis. The expediency of β-glucan usage in the dish recipe is proved by these methods to enhance nutrition value and to reduce the food energy value.
doi:10.24263/2310-1008-2017-5-1-12 fatcat:yzkq2oaj7fcnbakssipvqpzse4