Physical and chemical properties of pectins of different etherification level and substantiation of the terms of their use in confectionary products

Authors

  • U. Yovbak
  • V. Petrenko
  • V. Obolkina
  • І. Karpovych

Keywords:

flour confectionery, wetting properties, degree of swelling, pectin

Abstract

We defined physic and chemistry properties of low- and high-structure pectin on jelly heat resistant semi-finished products quality. Then we established difference between hydrolyzed and unhydrolyzed squash (apple, pumpkin, carrot) and justified viability of using low-structure pectin for jelly-stock heat resistant semi-finished products.

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References

Нечаев А.П. Пищевые добавки: понятие, аспекты современного использования в пищевых технологиях, проблемы, тенденции развития // Пищевая промышленность. – 1998. – № 6. – С. 12-15.

Кочеткова А.А. Пищевые гидроколлоиды: теоретические заметки. / А.А. Кочеткова. Московский государственный университет пищевых производств // Пищевые ингредиенты. – 2000. – № 1, С. 10-11.

Базаранова Ю.Г. Гидроколлоидные смеси з заданными свойствами / Ю.Г. Базаранова, Т.В. Шкотова, В.М. Зюкакнов // Кондитерское производство. – 2003. – № 3. – С. 38-40.

Published

2014-12-25

How to Cite

Yovbak, U. ., Petrenko, V. ., Obolkina, V. ., & Karpovych І. (2014). Physical and chemical properties of pectins of different etherification level and substantiation of the terms of their use in confectionary products. FOOD RESOURCES, 2(03), 19–22. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/504

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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