SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER

Abstract

Gooseberry powder can be used as an admixture to the confectionery short dough to improve its healthy food qualities and to increase the content of minerals and vitamins. Rheological, optical and some organoleptic properties of the dough were investigated for different contents of the powder. The viscosity of the gooseberry containing dough was found lower than that for the no gooseberry samples and, it was revealed that no optically active components moved from this admixture to the dough bulk. Structuring of the gooseberry-containing dough was weaker than for the no-gooseberry materials and, in the former case, it took longer to restore the dough structure after it was damaged by the mechanical stress. Therefore, an overall fluidity of the gooseberry dough is some higher than that for the pure samples. The integral analysis of the organoleptic parameters of the pastry baked of the dough with different contents of gooseberry shows that no more than 2-3 % of the gooseberry powder should be added to the recipe to ensure a healthier consumption of the pastry and to preserve its consistency, taste and appearance.