IMPROVING THE TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS OF A FUNCTIONAL PURPOSE FOR CONFECTIONERY COMPANIES AND RESTAURANT ENTERPRISES

Authors

  • A. Abramova National University of Food Technologies, Kyiv, Ukraine
  • К. Rubanka Національний університет харчових технологій, м. Київ, Україна
  • О. Pysarets Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-10-01

Keywords:

functional food product, technology, confectionery products, sponge cake, chokeberry, whey powder

Abstract

The article presents theoretical and experimental substantiation of the use of physiologically functional raw ingredients in the technology of sponge cake products.The purpose of the work is to investigate the possibility of using sublimated powdered chokeberry in red-velvet sponge cake technology.The object of research is the technology of sponge cake. Subject of research – sponge cake products of functional purpose.The influence of physiologically functional raw materials on rheological, structural, mechanical and organoleptic parameters of semi-finished products and finished products is investigated. The developed caloric value and biological value of confectionery products is determined.To achieve the set goal, physical, chemical, structural, mechanical, sensory methods of investigation were used. To process the results of the research, modern instruments and computer devices were used.Improving the technology of flour confectionery products through the use of physiologically functional raw ingredients will expand the range of products for functional and recreational purposes. The developed technology is recommended to be introduced in the production of confectionery industry of various capacities and in restaurant enterprises.

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References

https://doi.org/10.31073/foodresources2018-10-01

Shimizu M. Functional Food in Japan: Current Status and Future of Gut-Modulating Food / Journal of Food and Drug Analysis. 20: 213-216.

Shimizu, T. 2003. Health claims on functional foods: the Japanese regulations and an international com-parison. Nutr. Res. Rev. 16: 241-252.

Shimizu, M. and Kawakami, A. 2006. History and scope of functional foods in Japan. In «Angiogenesis, Functional, and Medicinal Foods» pp. 49-68. Losso, J., Shahidi, F. and Bagchi, D. eds. CRC Press, Boca Raton, USA.

Kaprel'janc, L.V. 2003. Funkcіonal'nі produkti – Functional products. Odesa, 312 (in Ukrainian).

Abramova, A.G. 2017. Zastosuvannja poroshku chornoplіdnoї gorobini v tehnologії bіskvіtіv funkcіonal'nogo priznachennja tipu «Chervonij oksamit» – Application of powdered chokoberry in the technology of biscuits for functional purposes «Red Velvet Cake». Zdobutki ta perspektivi rozvitku konditers'koї galuzі: Mіzhnarodna naukovo-praktichna konferencіja – Achievements and prospects of development of the confectionery industry: International scientific and practical conference. 126-128 (in Ukrainian).

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Published

2018-06-25

How to Cite

Abramova, A., Rubanka К. ., & Pysarets О. (2018). IMPROVING THE TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS OF A FUNCTIONAL PURPOSE FOR CONFECTIONERY COMPANIES AND RESTAURANT ENTERPRISES. FOOD RESOURCES, 6(10), 7–12. https://doi.org/10.31073/foodresources2018-10-01

Issue

Vol. 6 No. 10 (2018): Food Resources

Section

Слово редактора

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