DEVELOPMENT OF TECHNOLOGY FOR INCREASE NUTRITIONAL VALUE OF MERINGUE

Abstract

The paper presents the results of a study using orange peel in technology of making meringue. In the first stage studied the chemical composition of orange peel. It has been established that the orange peel is a good material for the producing of additives based on it. In particular, it showed a high content of iron, selenium, potassium, calcium, magnesium and phosphorus. Content zinc and copper in the orange peel is within the MPC. It should also be noted the content of orange peel in a number of vitamins (mg): B1 – 0.12; B2 – 0.09; B5 – 0.49; B6 – 0.176; C – 136; E – 0.25; H – 0.4; PP – 0.9. On the basis of orange peel developed additive, technology of production includes the following steps: washing peel; drying in a microwave oven to a solids content of at least 96%; grinding; sieving (particle size less than 40 microns). In the second step of research we mention influence the foaming capacity of the addition on the egg white. Supplementation of the addition on stage churning had a negative effect on the foaming capacity of the egg white. Moreover, increase in the amount of additive promoted proportional reduction multiplicity of foam. Supplementation of additives whipped mass with stirring blades at a speed of 0.5 m machine 1 yielded high quality foam.. Thus obtained is hit by weight baked at 100 ° C for 1.0–1.5 h until a solids content of at least 96%. Samples with different contents of meringue additives subjected to the sensory evaluation. Sensory evaluation of samples drawn meringue helped identify the optimal number of supplements – 0.6% by weight of sugar.