Статті
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
Переглянути
3 результатів
Результати пошуку
Документ 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, OleksandraIntroduction. 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.Документ Study of functional and technological properties of plant powders for use in confectionery industry(2016) Ianchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, OlenaThe 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.Документ 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, OlenaThe 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.