Using QFD methodology in the development of enriched zephyr
Abstract
The peculiarity of the chemical composition of zephyr, as well as other confectionery products are the high content of sugar, lack of vitamins, low content of dietary fiber and minerals, which cause its low nutritional value. In this regard, research in the field of development of prescription formulation of zephyr using natural plant components in order to increase the physiological value of zephyr and expand its range becomes relevant. The use of qualimetric forecasting methods in the development of a new type of zephyr will make it possible to create a product with high consumer properties and meeting the requirements of modern consumers. The article presents the results of the development of new type of zephyr enriched with dietary fiber. When designing zephyrs, the QFD method was used, as a result of which a matrix of consumer requirements for zephyr was first developed. The results of studies on the effect of apple fiber on the foaming processes of whipped masses of zephyr on agar and on the quality indicators of enriched zephyr during storage are presented. It was established that the introduction of dry apple fiber in dosages of 6.3-13.3 % by weight of sugar, providing 10 and 20 % of the daily intake of dietary fiber per 100 g of zephyr, reduces the sugar content of products by 5.4-10.9 %, caloric content of 8-10 %. The content of dietary fiber in the developed zephyr is 3.4-6.6 g per 100 g of product. At the same time, the cost of zephyr increased only by 6.7-12.4 %.
About the Authors
A. N. Lilishentseva
Education Institution "Belarusian State Economic University"
Belarus
Belarus
Lilishentseva Anna N. – Candidate of Technical Sciences, assistant professor, head of the Department of Commodity Food Science
7 Sverdlova st., 220030, Minsk
L. A. Melnikova
Education Institution "Belarusian State Economic University"
Belarus
Belarus
Melnikova Lyudmila A. – Candidate of Biological Sciences, docent of the Department of Commodity Food Science
7 Sverdlova st., 220030, Minsk
S. E. Tamashevich
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Tamashevich Svetlana E. – Candidate of Technical Sciences, Senior Researcher of the Department of Technology confectionery and oil and fat products
29, Kozlova st., 220037, Minsk
M. S. Selivanova
Education Institution "Belarusian State Economic University"
Belarus
Belarus
Selivanova Mariya S. – Master of Technical Sciences, assistant of the Department of Commodity Food Science
7 Sverdlova st., 220030, Minsk
J. A. Melnik
Education Institution "Belarusian State Economic University"
Belarus
Belarus
Melnik Julia A. – assistant of the Department of Commodity Food Science
7 Sverdlova st., 220030, Minsk
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Review
For citations:
Lilishentseva A.N., Melnikova L.A., Tamashevich S.E., Selivanova M.S., Melnik J.A. Using QFD methodology in the development of enriched zephyr. Food Industry: Science and Technology. 2019;12(1):28-41. (In Russ.)
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