INVESTIGATION OF RHEOLOGICAL PROPERTIES OF FOOD SYSTEM FOR PUMPKIN-BASED SOUFFLE

XKNBXK

Abstract

Vegetable dishes are the main ones in the daily human diet, since they can satisfy the daily need of the body for the necessary nutrients. The aim of the work is to study the effect of pea flour on the rheological properties of the food system for pumpkin-based souffle. The object of research is a food system for pumpkin souffle with the addition of pea flour in an amount of up to 30%. The subject of the study is rheological indicators: viscosity, adhesion, specific volume of the food system based on pumpkin with the addition of pea flour. The effect of different dosages of pea flour application on the rheological properties of the food system for vegetable souffle is investigated. The introduction of pea flour into the food system for pumpkin-based souffle affects the rheological properties of the food system. The addition of pea flour to the food system for souffle leads to an increase in viscosity by 125 m²/s, a decrease in adhesion by 4.3 Pa, a decrease in specific volume by 7.6 ml/g in comparison with the control sample produced with the introduction of wheat flour. The obtained results of the rheological properties of the pumpkin food system in combination with pea flour should be taken into account in the technology of preparing various types of dishes with a lush consistency, such as souffles, puddings and casseroles.