Creation Methodologies of Consumer Value of Confectionery

Tarasenko, N. A.; Baranova, Z. A.; Tretyakova, N. R.

doi:10.21515/1990-4665-131-110

Cited by 2 publications

(3 citation statements)

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“…Исследовалось также влияние способа обработки тыквенной муки водой и жиром. По одному из способов, названных в литературе «заваривание» [13], образцы муки обрабатывались водой (жиром), нагретой до необходимой температуры. По второму способу водную (жировую) суспензию муки нагревали до требуемой температуры постепенно.…”

Section: материалы и методы исследованияunclassified

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The infuence of some faktors on the water-retaining and fat- retaining abilities of pumkin

Ikrami,

Sharipova,

Abdulloeva

2023

jour

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The study is aimed at studying the influence of various factors on the water-retaining and fat-retaining properties of pumpkin flour. Pumpkin flour is widely used in the food industry and healthy nutrition due to its unique properties. The study examines the effect of moisture content, temperature, processing time, and other factors on the ability of flour to retain water and fats. Test methods include analysis of water retention capacity by centrifugation and measurement of fat retention properties using spectrophotometry. The results obtained will allow us to better understand and optimize the production process of pumpkin flour, taking into account its functional characteristics for use in the food industry and the creation of healthy food products. The article reviews the results of the study of functional and technological properties of a flour made of Irodi squash grown in Tajikistan, in particular, its water-holding and fat-holding properties. It is established that these properties are higher for squash than for wheat flour, which is related to differences in chemical properties. The study has revealed a dependency of water-holding and fatholding properties of squash and wheat flour on temperature and type of treatment. Optimal values of these properties have been identified.

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Section: материалы и методы исследованияunclassified

“…По второму способу водную (жировую) суспензию муки нагревали до требуемой температуры постепенно. Данный способ назван авторами [13] нагреванием.…”

Section: материалы и методы исследованияunclassified

The infuence of some faktors on the water-retaining and fat- retaining abilities of pumkin

Ikrami,

Sharipova,

Abdulloeva

2023

jour

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“…The development of new, combined methods for the production of fat ingredients for the confectionery industry and the improvement of the processes of modification of oils and fats are modern trends in food production [5].…”

Section: Introductionmentioning

confidence: 99%

New fat ingredients in confectionary for a healthy diet

et al. 2021

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An important segment of the functional food market is products of the confectionery industry covered with chocolate or confectionery glaze for a healthy diet. The selection of high-quality and technological fat ingredients for the glaze for such products is often difficult due to the specific properties of the functional ingredients in the glaze composition. An additional source of concern is the realization that there are a limited number of vegetable oils and fats in nature that have optimal crystallization and melting characteristics. Therefore they must be subjected to modification processes, such as hydrogenation, to form the hardness and main rheological characteristics of the future fat base. Such processes can negatively affect the consumer properties of the ready-made glaze, due to the formation of trans-isomers of fatty acids. A technology for the production of new fat ingredients by a combined method has been developed. On the basis of the obtained cocoa butter substitutes of non-tempered mixed type, which do not contain trans-isomers of fatty acids, and have optimal characteristics of crystal formation, experimental batches of confectionery glaze were produced and a set of indicators that form the consumer properties of the ready-made product was investigated. The result of the study was practical recommendations for the use of confectionery glazes based on the developed fat ingredients.

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Creation Methodologies of Consumer Value of Confectionery

Cited by 2 publications

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The infuence of some faktors on the water-retaining and fat- retaining abilities of pumkin

The infuence of some faktors on the water-retaining and fat- retaining abilities of pumkin

New fat ingredients in confectionary for a healthy diet

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