USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

Keywords: floury confectionary products, biscuit semi-product, vegetable powders, improvers, non-traditional vegetable raw materials

Abstract

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies.

It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances.

The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology.

The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.

Downloads

Download data is not yet available.

Author Biographies

Yuliya Myroshnyk, National University of Food Technologies

Department of Hotel and Restaurant Business

Viktor Dotsenko, National University of Food Technologies

Department of Hotel and Restaurant Business

Larisa Sharan, National University of Food Technologies

Department of Hotel and Restaurant Business

Vita Tsyrulnikova, National University of Food Technologies

Department of Hotel and Restaurant Business

References

Plotnikova, T. V., Tyapkina, E. V. (2006). Plodovo-yagodnye poroshki v muchnyh izdeliyah. Produkty&Ingredienty, 2, 20–21.

Shulga, O., Kamenchuk, T., Shulga, S. (2012). Apple powder in additives to enhance food value caramel. Ukrainian Food Journal, 1 (2), 59–61.

Kalakura, M. M., Ratushenko, A. T., Bublik, G. A. (2016). Improving quality of apple powder confectionery. Technology Audit and Production Reserves, 3 (3 (29)), 12–17. doi: https://doi.org/10.15587/2312-8372.2016.70976

Kohajdováa, Z., Karovičováa, J., Jurasováa, M., Kukurováb, K. (2011). Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies. Acta Chimica Slovaca, 4 (2), 88–97.

Alsuhaibani, A. M. A. (2015). Biochemical and biological study of biscuit fortified with apple powder. Middle East Journal of Agriculture Research, 04 (04), 984–990.

Dzyundzya O. V. (2013). Shortcut with the use of powders of persimmon. Sbornik nauchnyh trudov Sworld. Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii «Modern directions of theoretical and applied researches ‘2013», 1, 60.

Syrokhman, I. V., Fil, M. I. (2008). Pat. No. 35288 UA. Method for making biscuit half-finished product. No. u200804712; declareted: 11.04.2008; published: 10.09.2008, Bul. No. 17.

Myroshnyk, Yu. A., Kosakivska, H. S., Dotsenko, V. F., Havrysh, A. V. (2013). Pat. No. 83989 UA. Kompozytsiya dlia vyhotovlennia biskvitnoho napivfabrykatu. u201303613; declareted: 22.03.2013; published: 10.10.2013, Bul. No. 19.

Fillipova, E. V., Krasina, I. B., Navitskaya, D. P. (2012). Uluchshenie strukturnyh harakteristik i obogashchenie poroshkom topinambura vafel'nyh listov. Innovatsionnye napravleniya v pishchevyh tehnologiyah: Materialy 5 Mezhdunarodnoy nauchno-prakticheskoy konferentsii. Pyatigorsk, 332–335.

Kozarenko, T. D. (1975). Ionoobmennaya hromatografiya aminokislot. Novosibirsk: «Nauka», 134.

Obolkina, V. I., Sivniy, I. I. (2011). Ryabina v konditerskih izdeliyah. Produkty&Ingredienty, 11, 30–31.

Yakovleva, T. P., Filimonova, E. Yu. (2011). Pishchevaya i biologicheskaya tsennost' plodov oblepihi. Pishchevaya promyshlennost', 2, 11–13.

Skurihin, M. M., Tutel'yan, A. A. (2007). Tablitsy himicheskogo sostavai kaloriynosti rossiyskih produktov pitaniya. Moscow: DeLi print, 610.


👁 344
⬇ 219
Published
2020-01-24
How to Cite
Myroshnyk, Y., Dotsenko, V., Sharan, L., & Tsyrulnikova, V. (2020). USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES. EUREKA: Life Sciences, (1), 32-40. https://doi.org/10.21303/2504-5695.2020.001113
Section
Food Science and Technology