Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products

Dorohovych, Antonella; Dorohovych, V.; Pysarets, Olha

doi:10.31073/foodresources2018-10-11

Cited by 2 publications

(2 citation statements)

References 8 publications

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“…The advantage of their use in flour products manufacture is to increase their nutritional value. The directed selection of raw materials is one of the ways of modelling products with high organoleptic characteristics and improved biological value (Temple, 2015; Dorohovych et al , 2018; Adhikari et al , 2001). Great contribution to the development of scientific fundamentals for increasing of the nutritional and biological value of confectionery products was made by scientists: J. Csapó, A. Ali, S. Potter, N. Temple, M. Olteanu, L. Donchenko, M. Kalakura, M. Messina, C. Tsen etc.…”

Section: Introductionmentioning

confidence: 99%

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Mihailik

Vitriak

Danyliuk

et al. 2021

NFS

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Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

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Section: Introductionmentioning

confidence: 99%

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Mihailik

Vitriak

Danyliuk

et al. 2021

NFS

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“…Meals, comparing with other vegetable raw materials and supplements, are characterized with relatively high protein content -from 20 g to 45 g for 100 g of a supplement [8,9]. They contain fat as 4 g -10g for 100 g. Carbohydrates are from 9g to 39 g for 100 g of meals [10].…”

Section: Introductionmentioning

confidence: 99%

Research of Rational Concentration of Oilseed Crops Meals in the Sandy Dough Semi-Finished Product

Кравченко

Mihailik

Yakymchuk

et al. 2019

EUREKA: Life Sciences

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The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and mineral substances). Analytic studies were conducted and advantages of using meals in dough products were determined. The chemical composition of meals was determined, and the optimal composition for satisfying the human need that is in ratio 3:4:3 was calculated. The quality of meals was estimated, and their organoleptic parameters were analyzed. The sensor analysis of sandy semi-products of oilseed crops meals was realized. It was established, that adding of the meal composition instead of flour in amount 20 % is an optimal solution for using in a sandy dough semi-product. There was established the influence of meals of oilseed crops on organoleptic parameters of developed sandy semi-products. Advantages and defects of using the aforesaid meals were established. Ways of improving the outlook and consistence of shortcakes were offered. Ways of further studies were established.

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Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products

Cited by 2 publications

References 8 publications

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Research of Rational Concentration of Oilseed Crops Meals in the Sandy Dough Semi-Finished Product

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