##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
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.
Ключові слова:
Для цієї мови відсутні ключові слова
##plugins.themes.bootstrap3.article.details##
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
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
1. Dzhamaldinova BA, Poluchenie i priminenie polufabrikatov dikorastushchikh plodov dlia obohashcheniia konditerskikh izdelii: avtoreferat dis.k.t.n. Voronezh. 2007.
2. Snezhkin YF, Shapar RO, Harin OO, Dosvid vykorystannia naturalnyh poroshkiv z roslynnoi syrovyny u molochnyh produktah. J Ghjveshlennaia teplotekhnika.2002; 4: 57-59.
3. Magomeov GO, Oleinikova AY, Magomedov VV. Poroshkoobraznyi polufabricat iz sakharnoi svekly v proizvodstve mass praline. J Konditer-skoe proizvodstvo. 2013; 6:10-12.
4. Gavva OO, Dorokhovych AM. Vykorystannia poroshku v tekhnologii vidlyvnykh pomadkovykh tsukerok. J Khlibopekarska I kondytercka promyslovist. 2009; 6: 42-44.
5. Skvyria MA, Razrabotka tehnologii pomadnykh konfet s ispolzyvaniem listev gretskogo orekha: avtoreferat dis.k.t. Krasnodar. 2008.
6. Magomeov GO, Lobosova LA, Magomedov MG. Vliianie ovoschnykh poroshkov na pokazateli kachestva sbivnykh izdelii. J Konditerskoe proizvodstvo. 2015; 4:11-13.
7. Metlytskyi LV, Biokhimiia plodov i ovoschei. Economika; 1970.
8. Arsenieva LY, Naukove obgruntuvannia ta rozroblennia tekhnolohii funktsionalnykh khlibobulochnykh vyrobiv z roslynnymy bilkamy ta mikronutriientamy: dys. doktora tekhn. nauk: 5.18.01 / Arsenieva Larysa Yuriivna. – K., 2007.
9. Koretska IV, Boroshniani kondyterski vyroby z roslynnymy poroshkamy nabuvaiut stiikykh likuvalno-profilakhtychnykh vlastyvostei. J Khli-bopekarska i kondyterska promyslovist. 2008; 11: 35-36.
10. Magda Gabriela Bratu, Alexandru Stoica, Barbaros Mihail, “The influence of additives on preparing the fondant”// The annals of ‘’valahia’’ university of Targovişte. – 2007. – pp.5-9.
11. Vasiukova AT, Danilova LA, Kliuzov B.K. Rastitelnye dobavki – istochnik zhyznenno neobkhodimykh mineralnykh veshchestv. Zbirnyk naukovykh prats KDPU.2001: 93-94.
12. Sarafanov LA, Sovremennye pishchevye ingridienty. Osobennisti primineniia. Professiia; 2009.
13. Snezhkin UF, Petrova ZO, Novi kharchovi produkty v ekolohii kharchuvannia. Zb. mater. Lviv.2009 : 75-76.
14. Snezhkin UF, Petrova ZO, Tekhnolohiia otrymannia functsionalnykh roslynnykh poroshkiv. J Kharchova promyslovist. 2001. 10 :133-138.
15. Bychkov MY, Dmytriuk TI. Sposoby otrymannia sukhykh poroshkiv z roslynnoi syrovyny, Naukovi pratsi ONAKT [Intrenet]. 2014; 46(1). Available from: http://journals.uran.ua/swonaft/article/viewFile/40681/36948.
16. Tutelian VA, Pohozheva AV, Vysotskii VH, Rol pishchevykh volokon v pitanii cheloveka. Fond «Novoe tyciachiletie»; 2005.
17. Milner JA. Functional foods and health: a US perspective. J British Journal Nutrition [Internet]. 2002; 88. Available from : http://www.ncbi.nlm.nih.gov/pubmed/10837310.
18. Dolinsky A, Maletskaya K., Snezhkin Y. Fruit and vegetable powders production technology on the bases of spray and convective drying meth-ods. – Drying Technology: An International Journal. 10 May 2007; 265.
19. Burits O. Berki F, Drying of fruits and vegetable, Budapest. 1974; 193-228.
20. Kremnev O, Borovsky V, Snezhkin Y, Method of production powders from liquid and paste-like products, USSR, N 947985. 1981; 67-95.
2. Snezhkin YF, Shapar RO, Harin OO, Dosvid vykorystannia naturalnyh poroshkiv z roslynnoi syrovyny u molochnyh produktah. J Ghjveshlennaia teplotekhnika.2002; 4: 57-59.
3. Magomeov GO, Oleinikova AY, Magomedov VV. Poroshkoobraznyi polufabricat iz sakharnoi svekly v proizvodstve mass praline. J Konditer-skoe proizvodstvo. 2013; 6:10-12.
4. Gavva OO, Dorokhovych AM. Vykorystannia poroshku v tekhnologii vidlyvnykh pomadkovykh tsukerok. J Khlibopekarska I kondytercka promyslovist. 2009; 6: 42-44.
5. Skvyria MA, Razrabotka tehnologii pomadnykh konfet s ispolzyvaniem listev gretskogo orekha: avtoreferat dis.k.t. Krasnodar. 2008.
6. Magomeov GO, Lobosova LA, Magomedov MG. Vliianie ovoschnykh poroshkov na pokazateli kachestva sbivnykh izdelii. J Konditerskoe proizvodstvo. 2015; 4:11-13.
7. Metlytskyi LV, Biokhimiia plodov i ovoschei. Economika; 1970.
8. Arsenieva LY, Naukove obgruntuvannia ta rozroblennia tekhnolohii funktsionalnykh khlibobulochnykh vyrobiv z roslynnymy bilkamy ta mikronutriientamy: dys. doktora tekhn. nauk: 5.18.01 / Arsenieva Larysa Yuriivna. – K., 2007.
9. Koretska IV, Boroshniani kondyterski vyroby z roslynnymy poroshkamy nabuvaiut stiikykh likuvalno-profilakhtychnykh vlastyvostei. J Khli-bopekarska i kondyterska promyslovist. 2008; 11: 35-36.
10. Magda Gabriela Bratu, Alexandru Stoica, Barbaros Mihail, “The influence of additives on preparing the fondant”// The annals of ‘’valahia’’ university of Targovişte. – 2007. – pp.5-9.
11. Vasiukova AT, Danilova LA, Kliuzov B.K. Rastitelnye dobavki – istochnik zhyznenno neobkhodimykh mineralnykh veshchestv. Zbirnyk naukovykh prats KDPU.2001: 93-94.
12. Sarafanov LA, Sovremennye pishchevye ingridienty. Osobennisti primineniia. Professiia; 2009.
13. Snezhkin UF, Petrova ZO, Novi kharchovi produkty v ekolohii kharchuvannia. Zb. mater. Lviv.2009 : 75-76.
14. Snezhkin UF, Petrova ZO, Tekhnolohiia otrymannia functsionalnykh roslynnykh poroshkiv. J Kharchova promyslovist. 2001. 10 :133-138.
15. Bychkov MY, Dmytriuk TI. Sposoby otrymannia sukhykh poroshkiv z roslynnoi syrovyny, Naukovi pratsi ONAKT [Intrenet]. 2014; 46(1). Available from: http://journals.uran.ua/swonaft/article/viewFile/40681/36948.
16. Tutelian VA, Pohozheva AV, Vysotskii VH, Rol pishchevykh volokon v pitanii cheloveka. Fond «Novoe tyciachiletie»; 2005.
17. Milner JA. Functional foods and health: a US perspective. J British Journal Nutrition [Internet]. 2002; 88. Available from : http://www.ncbi.nlm.nih.gov/pubmed/10837310.
18. Dolinsky A, Maletskaya K., Snezhkin Y. Fruit and vegetable powders production technology on the bases of spray and convective drying meth-ods. – Drying Technology: An International Journal. 10 May 2007; 265.
19. Burits O. Berki F, Drying of fruits and vegetable, Budapest. 1974; 193-228.
20. Kremnev O, Borovsky V, Snezhkin Y, Method of production powders from liquid and paste-like products, USSR, N 947985. 1981; 67-95.