EFFECT OF ELAMIN AND STEVIOSIDE ON THE EGG MIXTURE SURFACE TENSION
UDC 532.7:664.681
GASANOVA A.,
postgraduate of Kharkiv State University of Food Technology and Trade
DYKAREVA G.,
candidate of technical sciences, associate professor of Kharkiv State University of Food Technology and Trade
PAK A.,
candidate of technical sciences, associate professor of Kharkiv State University of Food Technology and Trade
EFFECT OF ELAMIN AND STEVIOSIDE ON THE EGG MIXTURE SURFACE TENSION
Background. We are working at the improvement of biscuit quality through the using of stevioside – a natural sweetener and elamin, which is a source of iodine and other micro-and macroelements. The goal of using these additives is to prevent diabetes and thyroid disease. But, of course, it entails a change in its quality indicators. One of quality measure in biscuit dough is foaming capacity of the egg mixture, which is largely influenced by surface tension.
Material and methods. Test objects were: egg mixture with the elamin, egg mixture with the stevioside. A control was a mixture of egg without additives
For determination of the surface tension was used upgraded method of tear ring. The surface tension depends on the magnitude of the spring increase on calibration curve and is defined according to the formula
Fп.н. = K∙∆x,
Δx – spring extension;
K – spring stiffness, K = 10 N/m
Results The research of elamin and stevioside influence on the egg mixture surface tension demonstrated that selected additives reduce the surface tension of egg mixture. Adding 1.3–2.6 % of elamin to egg mass its surface tension decreases slightly, and adding 0.1–0.5 % of stevioside reduces the surface tension of egg mass from 49 to 45 mN/m.
Conclusion. Due to this research we can suppose that the combined usage of stevioside and elamin will allow getting a product that is highly competitive to the traditional biscuit and has a preventive effect.
Keywords: biscuit, elamin, stevioside, surface tension, quality improvement.
EFFECT OF ELAMIN AND STEVIOSIDE ON THE EGG MIXTURE SURFACE TENSION
GASANOVA A.,
postgraduate of Kharkiv State University of Food Technology and Trade
DYKAREVA G.,
candidate of technical sciences, associate professor of Kharkiv State University of Food Technology and Trade
PAK A.,
candidate of technical sciences, associate professor of Kharkiv State University of Food Technology and Trade
EFFECT OF ELAMIN AND STEVIOSIDE ON THE EGG MIXTURE SURFACE TENSION
Background. We are working at the improvement of biscuit quality through the using of stevioside – a natural sweetener and elamin, which is a source of iodine and other micro-and macroelements. The goal of using these additives is to prevent diabetes and thyroid disease. But, of course, it entails a change in its quality indicators. One of quality measure in biscuit dough is foaming capacity of the egg mixture, which is largely influenced by surface tension.
Material and methods. Test objects were: egg mixture with the elamin, egg mixture with the stevioside. A control was a mixture of egg without additives
For determination of the surface tension was used upgraded method of tear ring. The surface tension depends on the magnitude of the spring increase on calibration curve and is defined according to the formula
Fп.н. = K∙∆x,
Δx – spring extension;
K – spring stiffness, K = 10 N/m
Results The research of elamin and stevioside influence on the egg mixture surface tension demonstrated that selected additives reduce the surface tension of egg mixture. Adding 1.3–2.6 % of elamin to egg mass its surface tension decreases slightly, and adding 0.1–0.5 % of stevioside reduces the surface tension of egg mass from 49 to 45 mN/m.
Conclusion. Due to this research we can suppose that the combined usage of stevioside and elamin will allow getting a product that is highly competitive to the traditional biscuit and has a preventive effect.
Keywords: biscuit, elamin, stevioside, surface tension, quality improvement.
EFFECT OF ELAMIN AND STEVIOSIDE ON THE EGG MIXTURE SURFACE TENSION