INVESTIGATION OF THE INFLUENCE OF GLYCERIN ON RHEOLOGICAL CHARACTERISTICS OF MARZIPAN PASTES WITH DRY MINERALIZED WHEY

Keywords: marzipan paste, dry demineralized whey, glycerin, rheological characteristics

Abstract

There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pastes with DDW, used for covering confectionary products and as an interlayer; MFV – marzipan pastes with DDW, used for making candies and modeling figured products.

According to research results, it has been established, that an increase of a glycerin concentration in the composition of model mixtures of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) results in decreasing deformation characteristics of a reversible type. Irreversible deformation is constant and doesn’t depend on glycerin concentration.

According to results of the analysis of main rheological constants by a diapason of glycerin concentrations, there has been established a gradual decrease of indices of a highly elastic and conventionally instant resilience module of model compositions of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW). Viscosity indices of a resilient aftereffect and pliability gradually grow with an increase of a glycerin concentration in the composition of model marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW).

Research results testify that the use of glycerin in the composition of marzipan pastes PKV (20 % of DDW) and MFV (30 % of DDW) gives a possibility to increase their elasticity and softness, at that keeping high forming properties.

The conducted studies have proved the availability of producing marzipan pastes with DDW and glycerin. There has been substantiated the rational content of glycerin in the composition of marzipan pastes with DDW that allows to provide given (desirable) rheological characteristics. The rational concentration of glycerin in the composition of marzipan pastes PKV (20 % of DDW), used for covering floury and confectionary products and as an interlayer is 5 % of the total mass of recipe components. The rational concentration of glycerin in the composition of marzipan pastes MFV (30 % of DDW), used for making candies, modeling figured products is 5 % of the total mass of recipe components.

An improved technological solution doesn’t complicate the general technological process and doesn’t need the additional technical equipment. Rheological characteristics of the developed marzipan pastes correspond to directions of the technological destination and allow to decorate floury confectionary products with different levels of technological complication, providing the maximal beauty of ready products.

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Author Biographies

Mihailo Kravchenko, Kyiv National University of Trade and Economics

Department of technology and the organization of restaurant business

Dina Fedorova, Kyiv National University of Trade and Economics

Department of technology and the organization of restaurant business

Larysa Rybchuk, Kyiv National University of Trade and Economics

Department of technology and the organization of restaurant business

Roman Romanenko, Kyiv National University of Trade and Economics

Department of Engineering and Technical Disciplines

Vladimir Piddubnyi, Kyiv National University of Trade and Economics

Department of technology and the organization of restaurant business

Inna Danyliuk, Chernivtsi Trade and Economic Institute of Kyiv National University of Trade and Economics

Department of Technology and Organization of Restaurant Management

Karina Palamarek, Chernivtsi Trade and Economic Institute KNTEU

Department of Technology and restaurant business

Tatiana Marusyak, Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics

Department of technology and the organization of restaurant business

Tetiana Nezveshchuk-Kohut, Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics

Department of technology and the organization of restaurant business

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Published
2020-01-24
How to Cite
Kravchenko, M., Fedorova, D., Rybchuk, L., Romanenko, R., Piddubnyi, V., Danyliuk, I., Palamarek, K., Marusyak, T., & Nezveshchuk-Kohut, T. (2020). INVESTIGATION OF THE INFLUENCE OF GLYCERIN ON RHEOLOGICAL CHARACTERISTICS OF MARZIPAN PASTES WITH DRY MINERALIZED WHEY. EUREKA: Life Sciences, (1), 48-56. https://doi.org/10.21303/2504-5695.2020.001120
Section
Food Science and Technology