Confectionary manufacture №2/2017
FOCUS: CONFECTIONERY PRODUCTS OF THE XXI CENTURY
Molchanova E.N., Scheglova I.D., Denisova O.I. Analysis of Flour Confectionery Products Taste Qualities Enriched with Ingredients from Legumes
| P. 6-9 | Keyword: peanuts, consumer, recipe, raw gingerbread, beans, functional food Abstract: Traditionally, the formula of flour confectionery products is high-calorie and contains a limited number of functional components. This stimulated new scientific research in the field of enriching the composition of these food products both in Russia and abroad. The trend of recent times - the making of flour confectionery products special properties within the concept of "functional / adequate nutrition". For this, raw materials of various kinds are used. The purpose of the work: analysis of foreign and domestic experience in the use of affordable leguminous raw materials in the production of flour confectionery products, the creation of a methodology for analyzing the flavor of modified formulations from the point of view of satisfaction of consumer preferences. The research was carried out at the Moscow State University of Food Production and the Kostroma State University. The expert methods of research are used in the work with the aim of establishing taste values of modified recipes for flour confectionery products and forecasting consumer demand for these products. The objects of the study for tasting were samples of raw gingerbread cookies, which were prepared according to traditional / standard and modified recipes revealed during the review of domestic and foreign discourse. The modification of the formulations assumed the replacement of 10 to 40 % of wheat flour with thermally processed leguminous beans and peanuts. During the tasting, experts determined the compliance of organoleptic indicators with the requirements of normative and technical documentation. Using the method of paired comparisons with the tasting of a group of consumers, the samples were ranked according to the revealed taste values. Based on the results of pair ranking, consumer preferences were predicted. Taking into account the revealed consumer preferences, we have developed practical recommendations on the norms for laying leguminous raw materials in the modification of recipes for flour confectionery products using the example of raw gingerbread. The authors believe that it is advisable to introduce a limited amount of enriching components of thermally processed raw materials from leguminous crops (about 10 %) into the recipe of raw gingerbread that will promote the expansion of their assortment and preserve the taste preferences of consumers. Authors: Molchanova Elena Nikolaevna, Candidate of Biological Science Scheglova Irina Dmitrievna, Candidate of Technical Science Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Denisova Olga Igorevna, Candidate of Technical Science Kostroma State University, 17, Dzerzhinskogo St., Kostroma, 156005, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tkeshelashvili M.E., Kosheleva N.P., Bobozhonova G.A.Flour Confectionery for Sports Nutrition
| P. 10-12 | Keyword: waffles; milk protein; flour confectionery; nutritional value; sports nutrition; whey protein Abstract: Currently, a large number of specialized products of imported production are represented on the sports nutrition market, but at the same time, domestic products intended for athletes are not enough. Therefore, the creation for Russian sportsmen of specialized products of a given composition (high-protein, high-carbohydrate, etc.) enriched with a complex of necessary vitamins and minerals is an urgent task. The purpose of the research is to develop a recipe and technology for the production of wafers with a high protein content for the nutrition of sports shifts. The work was carried out in the Research Institute of Applied Research of Innovative Technologies and Quality of Food Products of Plekhanov Russian University of Economics. The methods and methods of research used traditional confectionary factory laboratories. Based on the laboratory tests, the composition of the products of the three flavors and the percentage of components in the recipes of the waffles with the filling were selected. To make the product contain a large number of proteins, the milk protein concentrate in combination with the whey protein concentrate was included in the formulation. The source of carbohydrates was maltitol. To enhance the food and biological values of the product, ingredients such as polydextrose, chicory, inulin, steviazide were used. To ensure processability of the process and minimize waste recycling when preparing wafers, the fat content of the filling was adjusted to 37-38 %. We calculated the nutritional value of waffle products. The obtained results confirmed the efficiency of the selected raw material composition: high protein content in the filling (31.0-32.6 %) and finished product (26.8-28.2 %). Thus, waffle products with a high protein content, enriched with ingredients, increased food and biological value for sports nutrition were developed. Authors: Tkeshelashvili Manana Emelyanovna, Candidate of Technical Science, Kosheleva Nelly Petrovna, Leading Researcher Bobozhonova Galina Alexandrovna, Candidate of Technical Science Plekhanov Russian University of Economics, 36, Stremyanny Pereulok, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Vaskina V.A., Panchenko Yu.Yu., Orekhova S.S. Encapsulation of Sesame Oil in Fruit Jelly
| P. 13-15 | Keyword: protein-polysaccharide mixture; sesame oil; encapsulation; foam; emulsion; heat treatment; marmalade Abstract: To enrich confectionery by lipophilic active agents, it is often necessary to encapsulate the latter. Sometimes a protein-polysaccharide mixture (PPM) is used as the encapsulating shell. Our objective is to obtain experimental information about the optimal composition of the PPM to create shells on drops of sesame oil, which serves as a source of polyunsaturated fatty acids. The work was performed at the Moscow State University of Food Production. As a protein the PPM included the whey that contains beta-lactoglobulin capable of binding with sesame oil. Sodium alginate (A), carrageenan (B), pectin (C) and carboxymethylcellulose (D), as well as their binary and ternary combinations were used as the polysaccharides. We investigated the foaming capacity of the PPM solutions with different combinations of polysaccharides. According to the results of experiments, to encapsulate sesame oil we selected ternary mixtures based on polysaccharides (A+B+C) and (A+B+D). The whey and the polysaccharide triple mixture was mixed with water and the biopolymer solution was allowed to swell. Then the biopolymer solution was whipped and sesame oil was gradually added into a foam in a ratio of 2:1. The resulting emulsion was examined for durability by centrifugation. The emulsion, which includes the A+B+C mixture of polysaccharides, showed 100% resistance. This mixture provides a high strength shells encapsulating sesame oil droplets. The encapsulated sesame oil emulsion was administered in jelly mass at the stage of the cook to 108°C. The maximum achievable sesame oil fraction is 10% by weight of the finished product. Marmalade, which is prepared according to the new formulation, has a bright appearance and better organoleptic properties compared with those of traditional jelly. The proposed technology is promising to replace trans fats in confectionery to healthy liquid vegetable oils. Authors: Vaskina Valentina Andreevna, Doctor of Technical Science Panchenko Yulia Yurievna, Student Orekhova Svetlana Sergeevna, Student Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. . |
Sizova T.I., Emelyanov A.A., Kuznetsova E.A. Technological Properties and Assessment of Fruit Biochemical Iindicators, Vegetable and Berry Pastes in the Production of Molded Marmalade
| P. 16-19 | Keyword: apple pastes, pumpkin and redcurrant berries, plastic strength, mold marmalade. Abstract: Marmalade, despite its high caloric content, is in high demand among the population. Jelly marmalade of varieties dominating in the consumer market is characterized by extremely low content of vitamins, macro- and microelements. The purpose of the study was to determine the physicochemical parameters of apple, pumpkin and red currant pastes, to select their optimal dosage when replacing the main raw material, and to study the mold marmalade containing these pastes, based on the basic physico-chemical, organoleptic characteristics, antioxidant activity and plastic strength of jelly. The work was carried out at Orel State University named after I. S. Turgenev. The studies were carried out according to generally accepted procedures. From the direct-pressed juice, apple, pumpkin, red currant pastes. Replaced them from 5 to 30 % of the main raw materials. The mass fraction of titrated acids, the content of pectin, cellulose, glucose, the mass fraction of reducing sugars, antioxidant activity, the mass fraction of macro- and microelements, the amount of vitamins B1, B2, PP, C, b-carotene were determined in the test paste. Experienced to establish the optimal replacement of juice with apple paste - 20 %, pumpkin - 15 %, from berries of red currants - 25 %. At the same time, all the main indicators change insignificantly. The physico-chemical, structural-mechanical, organoleptic characteristics of the ready marmalade were determined. The antioxidant activity of the test samples increased by an average of 34 % compared with the control sample, the plastic strength of the jelly was 5 % on average, and the content of reducing agents averaged 19.29 %. The amount of natural b-carotene in all samples of marmalade has increased by an average of 22 % compared to the control sample. The marmalade had a yellow, dark orange, dark red color. A characteristic feature of it was a beautiful vitreous fracture inherent only in agar jellies, which can be regarded as a criterion for their identification. They found high nutritional value and biological activity of apple, pumpkin and red currant pastas, substantiated the possibility of their use in confectionery production, in particular, their introduction into the formulation of molded marmalade. Authors: Sizova Tamara Igorevna, Graduate Student, Emelyanov Alexandr Alexandrovich, Doctor of Technical Science Kuznetsova Elena Anatolyevna, Doctor of Technical Science Oryol State University named after I.S. Turgenev, 95, Komsomolskaya St., Oryol, 302020, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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