Development of jelly glaze on the basis of carrot pectin containing juice with addition of structure forming agents

Authors

  • U. Yovbak
  • V. Obolkina

Keywords:

combined pastry, jelly glaze, low esterificated, amidated pectin, high esterificated

Abstract

Established and optimized the effect of technological factors on the structure jelly glaze on the basis of carrot juice combined flour confectionery products.

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References

Дорохович А.М. Збагачення кондитерських виробів вітамінами і мінеральними речовинами / А. Дорохович, О.Соловойова, Ю. Бондарчук // Хлібопекарська та кондитерська промисловість Украйни. – 2010. – №07-08 (68-89). – С.57-60.

Сапарбекова А.А. Использование плодоовощного сырья в производстве мармелада / А.А. Сапарбекова, В.Г. Эм, У.Ч. Чоманов // Пищ.пром-сть (Россия). – 2010. – №1, С.50-51.

Бейзель Н.Ф. Биологически активные вещества пюреобразных продуктов переработки растительного сырья / Н.Ф.Бейзель, О.И. Ломовский, С.В. Морозов // Хранение и перераб. сельхозсырья. – 2009. – № 10. – с. 24-26.

Пат. 73050 Україна, МПК А 23L 1/06 (2006.01). Спосіб виробництва пектиновмісного овочевого пюре/ Крапивницька І.О.; заявник і патентовласник Національний університет харчових технологій. – заявл.24.02.2012; опубл. 10.09.2012, Бюл. №17.

Modifying additives in jelly products / F. Pertsevoy [et al]; editor by F. Pertsevoy. – K.: NUFT, 2005. – 260 p.

Jam, jelly and marmalades / Corporate group «Herbstreith & Fox». – Neuenburg, 2007. – 39 p.

Шобингер У. Фруктовые и овощные соки: научные основы и технологии / пер. с нем. под общ. науч. ред. А.Ю. Колеснова и др. – СПб: Профессия, 2004. – C.85-89.

Published

2014-06-25

How to Cite

Yovbak, U. ., & Obolkina, V. . (2014). Development of jelly glaze on the basis of carrot pectin containing juice with addition of structure forming agents. FOOD RESOURCES, 2(02), 35–39. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/415

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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