TECHNOLOGY OF CONFECTIONERY SEMIFINISHED WITH BANANAS AND CARROTS


  • M.V. Ianchyk National University of Food Technologies
  • O.V. Dranenko National University of Food Technologies
  • O.V. Niemirich National University of Food Technologies
Keywords: confectionery semi-finished product, technology, plant powders, quality indicators, confectionery, the increased nutrition value

Abstract

Today there is observed problem of deficit of nutrients in food of the population of economically developed countries that is connected with sharp decrease of energy costs and change of a diet which doesn't provide the created physiological needs for a number of irreplaceable nutrients. In an efficient manner liquidation of deficit of nutrients is enrichment of foodstuff of mass consumption by them to the level corresponding to physiological problems of the person is.

Confectionery are group of foodstuff of a wide assortment, considerably differ in  composition  and consumer characteristics. They are in steady demand first of all thanks to the exquisite taste properties. Consumption of confectionery plays a significant role in the balanced diet of various age groupes of the population, especially at children. Primary groups of products in the field occupy by pastry. For their registration use various finishing semifinished products: icing, fondant masses and creams.

Value of confectionery products in nutrition is caused by the high energy value which is provided by the high content of sugars, and in some products by fats, but their nutrition value is limited. Therefore the technology of confectionery semi-finished products with use of plant powders, butter and superficially active agent - citric acid ester was developed. As a control sample for enrichment was chosen classical sugar fondant.

The raw materials choice is substantiated, the technological scheme with the detailed description of production stages is developed. Indicators of quality of ready semifinished products are determined, such as organoleptic (appearance, taste and a smell, color, a consistency) and physicochemical (mass fractions of moisture and fat, content of the reducing substances and the size of crystals of the main fraction). Benefits of a new confectionery semifinished product on organoleptic indicators in comparison with control are shown.

The received confectionery semi-finished product of the increased nutrition value is multifunctional and allows expanding the range of finishing semi-finished products in institutions of restaurant economy.

 

References

Dudenko, N.V. (2006). Fizyko-khimichni ta biotekhnologhichni osnovy tekhnologhiji ghaluzi. Metodychni rekomendaciji ta zavdannja dlja vykonannja laboratornogho praktykumu. Kh., 27-34 (in Ukrainian).

Korecjka, I.V. (2008). Boroshnjani kondytersjki vyroby z roslynnymy poroshkamy nabuvajutj stijkykh likuvaljno-profilaktychnykh vlastyvostej. Khlibopekarsjka i kondytersjka promyslovistj. 11, 35-36 (in Ukrainian).

Maghomedov, Gh.O., Lobosova, L.A., Maghomedov, M.Gh. (2015). Vlijanije ovoshhnykh poroshkov na pokazately kachestva sbivnykh izdelij. Zhurnal «Konditerskoe proizvodstvo». 4, 11-13 (in Russian).

Omeljchenko, S.B., Ghoraljchuk, A.B., Fedak, N.V. (2015). Vyznachennja racionaljnykh parametriv tekhnologhichnogho procesu vyrobnyctva ozdobljuvaljnykh napivfabrykativ. Scientific Journal «ScienceRise». 2/2(7), 73-77.

Snjezhkin, Ju.F., Shapar, R.O., Kharin, O.O. (2002). Dosvid vykorystannja naturaljnykh poroshkiv z roslynnoji syrovyny u molochnykh produktakh. Promyshlennaja teplotekhnyka. 24, 4, 57–59 (in Ukrainian).

Milner, J.A. (2002). Functional foods and health: a US perspective. British Journal Nutrition. 88(l.2), 151–158.

Abstract views: 37
PDF Downloads: 130
Published
2016-09-08
How to Cite
Ianchyk, M., Dranenko, O., & Niemirich, O. (2016). TECHNOLOGY OF CONFECTIONERY SEMIFINISHED WITH BANANAS AND CARROTS. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 18(2), 130-133. https://doi.org/10.15421/nvlvet6826