RESEARCH OF STRUCTURAL-MECHANICAL INDICATORS AND FOUNDATION OF ZEPHIC MASTS WITH DIFFERENT STRUCTURAL MAKERS AT THE INTRODUCTION OF THE FOOD ADDITIVE RECEPTURE “MAGNETOFOOD”
One of the topical problems of the modern food industry is the development of resource and energy-saving technologies for the production of high quality whipped confectionery products with an extended shelf-life. The prospective use of mineral resources, in particular the food additive "Magnetofood", which forms new functional and technological properties of whipped masses. The aim of the research is to improve the structural and mechanical properties of marshmallows by introducing the "Magnetofood" nutritional supplement. The nutritional supplement "Magnetofood" has a definite functional and technological potential and can independently form the structural and mechanical properties of the jelly masses and foam structures, as well as influence the gel and foaming agent, entering into them into chemical and electrostatic interactions. Therefore, the food additive "Magnetofood" can perform several technological functions in the system at once: to act as a stabilizer and a structuring agent (foam and gel of the educator). Investigations of the structural and mechanical parameters of whipped masses have shown the expediency of using the additive "Magnetofood" in the technology of marshmallow production: when the food additive "Magnetofood" is added in an amount (0,10-0,20)% by weight of raw material: the value of the smallest density value decreases (35-60) kg / m<sup>3</sup> in agar samples, at (40-55) kg / m<sup>3</sup> - in pectin and the duration of beating - at (1-2) minutes; the process of stud formation is accelerated for (5-7) minutes - in samples on agar and (2-3) minutes - on pectin; the maximum shear stress is increased by (0.5-2.1) kPa - on agar and by (0.8-1.5) kPa - on pectin in comparison with the control. The mathematical modeling of experimental data on foaming in experimental samples of egg protein has established optimal values for foaming capacity: the content of the food additive "Magnetofood" - w = 0.161; pH 4.904; for the stability of the foam - w = 0.159; pH = 4,896. The obtained results testify to the high potential of further research and development of advanced technologies of high-quality whipped pastry products with prolonged storage periods.