Food Science and Technology

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

Study of functional and technological properties of plant powders for use in confectionery industry

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M. Ianchyk
O. Niemirich
A. Gavrysh

Анотація

The article is devoted to research of functional and technological properties of powders from banana, carrots, strawberry, apple, spinach and orange received by cold spray drying. Expediency of vegetable and fruit powders use in the confectionery industry, including their addition during production of confectionery semi-finished products has been proved. Organoleptic properties of powders have been defined, namely: appearance and consistence, taste, smell and color, results are presented in the table. By the microscopic method dispersion of powders from banana, carrots, strawberry, apple, spinach, orange has been studied, results of researches are presented by charts. Also technological indicators of plant powders have been investigated, namely: the ability to bind moisture, water absorption coefficient, the emulsifying ability and ability to hold fat.

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Як цитувати
Ianchyk, M., Niemirich, O., & Gavrysh, A. (2016). Study of functional and technological properties of plant powders for use in confectionery industry. Food Science and Technology, 10(4). https://doi.org/10.15673/fst.v10i4.251
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Біографія автора

M. Ianchyk, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

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