Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012

Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes


О. Shulga
А. Chorna
L. Аrsenieva


The article presents experimental study on the feasibility of using edible films (in the coating) as a means of preventing staling and method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical showers properties (moisture content, water absorptivity and friability) proved the feasibility and necessity of use last one edible coating, which also can increase the biological value of products, as part of the cover is linseed oil.

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Як цитувати
ShulgaО., ChornaА., & АrsenievaL. (2016). Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes. Food Science and Technology, 10(4).
Нутриціологія, дієтологія, проблеми харчування
Біографія автора

О. Shulga, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент


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