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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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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 Exploring the color of plant powders using computer colorimetry(2016) Niemirich, Oleksandra; Petrusha, Oksana; Vasheka, Oksana; Trofimchuk, Lyudmila; Myndrul, NataliaThe results of the determination of the colour of vegetable powders from vegetables and fruits using modern digital technology. The values of the colour coordinates of powders in dry and reconstituted species, as well as in prepared dishes, are determined. The prospects for using the methodology for determining the color of raw materials, semi-finished products and finished products for quality control of production are justified.