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

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dc.contributor.authorIanchyk, Mariia
dc.contributor.authorNiemirich, Oleksandra
dc.date.accessioned2018-04-24T09:50:03Z
dc.date.available2018-04-24T09:50:03Z
dc.date.issued2016
dc.description.abstractIntroduction. 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.uk_UA
dc.identifier.citationIanchyk, M. Definition indicators of quality of the confectionery semi-finished product with powders from banana and carrot / M. Ianchyk, O. Niemirich // Ukrainian Journal of Food Science. – 2016. – Volume 4, Issue 1. – P.76-84.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27138
dc.language.isoenuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.subjectconfectioneryuk_UA
dc.subjectpowderuk_UA
dc.subjectqualityuk_UA
dc.subjectbananuk_UA
dc.subjectcarrotuk_UA
dc.subjectкондитерские изделияuk_UA
dc.subjectпорошокuk_UA
dc.subjectкачествоuk_UA
dc.subjectбананuk_UA
dc.subjectморковьuk_UA
dc.subjectкондитерські виробиuk_UA
dc.subjectякістьuk_UA
dc.subjectморкваuk_UA
dc.titleDefinition 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 carrotuk_UA
dc.typeArticleuk_UA

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