Перегляд за Автор "Ianchyk, Mariia"

Зараз показуємо 1 - 10 з 10

Definition indicators of quality of the confectionery semi-finished product with powder from carrot
(2016) Ianchyk, Mariia; Niemirich, Oleksandra; Yanchyk, Olena; Dranenko, Oksana
The technology of receiving finishing semi-finished products provides use of a substance that forms the structure and thickeners. In this regard functional and technological properties of the powder from carrots received by cold spray drying (CSD) were studied. It is obvious that introduction of powder leads to emergence in a ready-made product of a peculiar color, aroma and taste. Therefore, the special attention needs to be paid to research of organoleptic properties of powder from carrots. Powder from carrots has the saturated orange color, homogeneous throughout the mass, a pleasant smell with flavor of carrots, without visible inclusions and impurity. Humidity powder is not more than 5%; water absorption coefficient — 2.325 kg/kg; water connecting ability — 6.15%; emulsifying capacity — 1.94 ml/g; ability to hold oil — 0.805 ml/g. At introduction of powders to confectionery masses it is expedient to use powders with a size of particles up to 15 micron and content of this fraction not less than 75...80%. Justification of these parameters is that particles with sizes more than 20... 25 microns are felt organoleptic. Therefore we investigated by a microscopic method dispersion of powder from carrots. In this powder most (namely 82%) represented the fraction of particles to 15 microns. Considering the above-stated data, this powder was used as a substance that forms the structure for production of a confectionery semi-finished product which includes fondant mass , butter, surfactants and powder from carrots. It was investigated physical and chemical indicators of the received semi-finished product. This semi-finished product has a glossy, but not sticky surface; homogeneous plastic consistence; orange color; pleasant flavor and barely perceptible odor of carrots. Moisture is 11,5%. The content of reducing substances is 4,2%. The size of crystals of the main fraction is 10—15 microns. Apparently from the presented data, at addition of powder from carrots, physical and chemical indicators of quality of a confectionery semi-finished product are in admissible limits of values. Thus, it is shown that powder from carrots cold spray drying provides a confectionery semi-finished product with attractive organoleptic properties and corresponding to physical and chemical indicators of quality.
Definition indicators of quality of the confectionery semi-finished product with powders from banana and carrotDefinition indicators of quality of the confectionery semi-finished product with powders from banana and carrot
(2016) Ianchyk, Mariia; Niemirich, Oleksandra
Introduction. Research of technological properties of powders from the carrots and banana received by cold spray drying, with the purpose of definition the influence of plant raw materials on indicators of quality of a confectionery semifinished product. Materials and methods. Determination of dispersion of plant powders carried out by calculation of the sizes of powders particles using an eyepiece micrometer and an optical microscope at increase by 400 times. The research of physical and chemical indicators of quality of the received semi-finished products was defined by standard techniques. Results and discussion. Determination of dispersion plant powders by microscopic method showed that the largest volume of particles in the studied samples is presented by fraction to 20 microns, this fraction in banana powder contained in volume of 81%, carrot – 78%. That is, the particles in the finished product will not be felt organoleptically. Powder from banana is homogeneous behind small fractions of particles, presented by segments of spherical shape, uniform in all weight. Powder from banana holds fatbetter (0,92 ml/g),which, on the contrary, has smaller water connecting ability (6,33%). The similar return tendency is shown also in powder from carrots: at bigger water absorption and water retention (6,93%) this powder has less ability to hold fat (0,89 ml/g). When determining influence of the chosen dosages of the studied powders on organoleptic properties of a co nfectionery semi-finished product as rational was selected the powder dosage from carrots – 5% and powder from banana – 18% to prescription masses that allows to receive a confectionery semifinished product with high flavoring properties, namely –uniformstructure, a plastic consistence, with the taste and a smell inherent in this fruit.The mass fraction of moisture of a confectionery semifinished product with powder of carrots is 12,2% and with powder of banana – 11,6%. Mass fraction of fat of 25% and 18% respectively. Content of the reducing substances 4,4% and 4,2% are almost equal in the received semi-finished products. The size of crystals of the main fraction is 10–15 microns.Conclusions. By results of researches, it is possible to recommend use of fine dispersed plant powders in confectionery production for the purpose of increase in nutrition value and expansion the range of finished goods.
Development of the custard recipe using confectionery semifinished product with banana powder
(2017) Ianchyk, Mariia; Niemirich, Oleksandra; Khargeliia (Karputina), Daria; Yanchyk, Olena
Expansion of the range of confectionery production of restaurant business institutions, increase in their nutrition value is an urgent task of scientists. As shows the analysis of modern publications, confectionery research today, enhance their parameters of engineering procedures, enrich with berry, fruit, vegetable purees, powders, extracts. Among a wide range of food products, flour confectionery products with finishing semi-finished products are the most energy intensive. In this regard, after analyzing modern research in the field of finishing semi-finished products, we came to the conclusion about the creation of a universal confectionary semi-finished product with banana powder, which will significantly reduce the time of the manufacturing process and will have an increased nutritional and taste value. The received confectionery semifinished product can be used as a stuffing, finishing material, glaze, etc. Therefore determination of a mass fraction of a confectionery semifinished product with banana powder in technology of custard was the purpose of our research.
Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant
(2018) Ianchyk, Mariia; Niemirich, Oleksandra; Vasheka, Oksana; Petrusha, Oksana; Pogozhikh, Nikolay
The aim of this research was to study the influence of the selected ingredients on the process of formation of the crystal phase of sugar fondant, which is the basis for the confectionery semi-finished product. Проведено дослідження впливу суміші масла вершкового, порошку банану і поверхнево-активних речовин (ПАР) на теплофізичні властивості і структуру кондитерського напівфабрикату для оздоблення борошняних кондитерських виробів.
Influence of cold fruit powders spray drying on quality of fondant masses
(2015) Ianchyk, Mariia; Niemirich, Oleksandra; Smirnova, Elizabeth
Research of microstructure and redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana powder
(2017) Ianchyk, Mariia; Niemirich, Oleksandra; Vasheka, Oksana; Yanchyk, Olena
The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a confectionery semi-finished product was carried out and the distribution of moisture connection forms was investigated. Types of moisture connections were determined in terms of the classification system of Rehbinder P.A. which is based on a magnitude of connection energy of water with material. The results of microstructure researches of model systems are presented in the article. It has been found that particles of banana powder do not act as crystallization centers and therefore do not exert impact on the process of grain formation of sucrose in fondant mass. The expediency of surfactant use in the production of a new confectionery semi-finished product with banana powder is proved. Стаття присвячена дослідженню модельних систем нового кондитерського напівфабрикату, що містить кондитерські вироби, що містить цукрова муляж, рослинний порошок, вершкове масло та сурфактант - склад лимонної кислоти. Проведено дериватографічний аналіз модельних систем кондитерського напівфабрикату та досліджено розподіл форм зв'язку вологи. Види вологісних зв'язків визначали в термінах системи класифікації Rebbinder P.A. яка базується на величині підключення енергії води з матеріалом. У статті представлені результати мікроструктурних досліджень модельних систем. Було виявлено, що частинки бананового порошку не діють як центри кристалізації і тому не впливають на процес формування зерна сахарози в маслі підкладки. Доведено доцільність використання поверхнево-активних речовин у виробництві нового кондитерського напівфабрикату з банановим порошком.
Study of functional and technological properties of plant powders for use in confectionery industry
(2016) Ianchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, Olena
The article is devoted to the study of functional and technological properties of powders from banana, carrots, strawberries, apples, spinach and orange obtained by cold spray drying. The expediency of using vegetable and fruit powders in the confectionery industry, in particular, adding them during the production of confectionery semi-finished products, is substantiated. The organoleptic properties of powders are determined, namely: appearance and consistency, taste, smell and color, the results are highlighted in the table. Microscopically, the dispersion of powders from banana, carrots, strawberries, apples, spinach, orange, the results of studies are presented in the form of diagrams. Also, technological parameters of plant powders were investigated, namely: wetting ability, coefficient of water absorption, emulsifying ability and fat-retaining ability.
Use of extracts and powders of phytogenesis for improvement of functional properties of confectionery masses
(2015) Ianchyk, Mariia; Niemirich, Oleksandra; Smirnova, Elizabeth
Using of plant raw materials in the production of preventive yogurts
(2020) Melnyk, Oksana; Kiiko, Victoriia; Zolotoverh (Kurpilianska), Kateryna; Ianchyk, Mariia
The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory.
Uzasadnienie receptury mleka pasteryzowanego wzbogaconego mlekiem kokosowym
(2020) Kiiko, Victoriia; Ianchyk, Mariia
Presents the results of research related to the substantiation of the rational formulation of pasteurized milk enriched with coconut milk and the characteristics of the organoleptic properties of the finished product. W pracy przedstawiono wyniki badań związanych z uzasadnieniem racjonalnego składu mleka pasteryzowanego wzbogaconego mlekiem kokosowym oraz charakterystyka właściwości organoleptycznych gotowego produktu.