Development of recipe and technology of cream-soup from the beef liver of functional purpose

The effect of polysaccharides (PS): xanthan, guarana, xanthan and guarana composition, carob gum on the quality of «Beef liver cream-soup» has been studied. Optimal polysaccharide concentrations have been selected - 0.45%, 0.6%, 0.6% and 0.7%, respectively, based on sensory analysis. In the course of physical and chemical studies a positive effect of all studied PS has been revealed, the solids content decreased by 1.4 times compared with the control sample, acidity decreased on average by 1 degree, the mass fraction of fat decreased by 1.4 times compared to the control sample. It has been established that the addition of polysaccharides has a positive effect on taste, reduces the growth of bacteria, yeast and mold spores, and also contributes to an increase in the shelf life of cream- soups. This development can be attributed to the functional product, since the content of dietary fiber is, on average, 2.7-4.5 g per serving volume of 300-500 g, which meets the requirements of «no less than 15% of the daily requirement». Adding of PS reduced the cost of the samples under study by an average of 12.8%. Thus, of all the PS studied for beef liver cream- soup, carob gum of 0.7% concentration is recommended.

functional product, food additives, polysaccharides, dietary fiber, xanthan gum, guar gum, carob gum, cream soup