THE USE OF CARROT POWDER IN MARGARINE TECHNOLOGY


  • I. S. Romashko Lviv National University of Veterinary Medicine and Biotechnology
  • U. Drachuk Lviv National University of Veterinary Medicine and Biotechnology
  • I. M. Basarab Lviv National University of Veterinary Medicine and Biotechnology
Keywords: margarine, butter, semi-finished material, carrot powder, emulsion, dough

Abstract

Solving problem of obtaining margarine products with high nutritional and biological value possible by making the recipe margarine natural components of fruits and berries alternative raw materials. Particular attention should be paid to processed vegetables in the form of powders, because they retain useful properties of raw materials for a long time. Ready cake mix margarine in future be used in the production of various types of dough (biscuit, puff and shortbread), replacing butter.

Technological features margarine production is to produce semi-finished materials, obtaining emulsion, carrot powder making, grinding and packaging mix. By using carrot powder in semi margarine production technology created the opportunity to increase the amount of vitamins, macro- and micronutrients in flour confectionery, which is used for making margarine. In addition, carrot powder contains natural antioxidant carotene, whose presence increases the shelf life of margarine intermediate product that is no less important technological solution.

 

Author Biographies

I. S. Romashko, Lviv National University of Veterinary Medicine and Biotechnology
Ph.D., assoc. рrof.
U. Drachuk, Lviv National University of Veterinary Medicine and Biotechnology
Ph.D.
I. M. Basarab, Lviv National University of Veterinary Medicine and Biotechnology
Ph.D.

References

DSTU 4463:2005. Margaryny, zhyry kondyters'ki ta dlja molochnoi' promyslovosti. Pravyla pryjmannja ta metody vyprobuvannja.– Kyi'v, 2006. (in Ukrainian).

Syrohman I. V., Zadororzhnyj I. M., Ponomar'ov P. H. Tovaroznavstvo prodovol'chyh tovariv: Pidruchnyk. 4-e vyd., pereroblene i dop. – Kyi'v: Libra, 2007. – 600 s. (in Ukrainian).

http://msd.com.ua/pishhevye-koncentraty/morkovnyj-poroshok/

Askinazi, A. I., Savilova, K. G., Levina A.S., Skudina Je.F. Novye vidy margarinov / Pishhevaja promyshlennost', 2005. – 311s. (in Russian).

Gavrilova, E. B., Livinskij, A. A. Razvitie tehnologij i receptur margarinov i spredov / Maslozhirovaja promyshlennost'. – 2006. – Vyp.1-2. – S. 32-33. (in Russian).

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Published
2015-04-05
How to Cite
Romashko, I. S., Drachuk, U., & Basarab, I. M. (2015). THE USE OF CARROT POWDER IN MARGARINE TECHNOLOGY. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(4), 116-120. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3261
Section
Technological ensuring of production, processing of products of animal origin