RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER

The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a confectionery semi-finished product was carried out an...

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Autores principales:	Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	finishing semi-finished products plant powder fondant mass surfactant grain formations Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf
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spelling	oai:doaj.org-article:b653e7b7bfec45e69b2fa04bcbd64dbf2021-12-02T17:48:49ZRESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER2068-66092559-6381https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf2017-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/514/492https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a confectionery semi-finished product was carried out and the distribution of moisture connection forms was investigated. Types of moisture connections were determined in terms of the classification system of Rehbinder P.A. which is based on a magnitude of connection energy of water with material. The results of microstructure researches of model systems are presented in the article. It has been found that particles of banana powder do not act as crystallization centers and therefore do not exert impact on the process of grain formation of sucrose in fondant mass. The expediency of surfactant use in the production of a new confectionery semi-finished product with banana powder is proved.Mariia IANCHYKOleksandra NIEMIRICHOksana VASHEKAOlena YANCHYKStefan cel Mare University of Suceavaarticlefinishing semi-finished productsplant powderfondant masssurfactantgrain formationsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 3, Pp 140-146 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	finishing semi-finished products plant powder fondant mass surfactant grain formations Food processing and manufacture TP368-456
spellingShingle	finishing semi-finished products plant powder fondant mass surfactant grain formations Food processing and manufacture TP368-456 Mariia IANCHYK Oleksandra NIEMIRICH Oksana VASHEKA Olena YANCHYK RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
description	The article is devoted to research of model systems of a new finishing confectionery semifinished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester. A derivatographic analysis of the model systems of a confectionery semi-finished product was carried out and the distribution of moisture connection forms was investigated. Types of moisture connections were determined in terms of the classification system of Rehbinder P.A. which is based on a magnitude of connection energy of water with material. The results of microstructure researches of model systems are presented in the article. It has been found that particles of banana powder do not act as crystallization centers and therefore do not exert impact on the process of grain formation of sucrose in fondant mass. The expediency of surfactant use in the production of a new confectionery semi-finished product with banana powder is proved.
format	article
author	Mariia IANCHYK Oleksandra NIEMIRICH Oksana VASHEKA Olena YANCHYK
author_facet	Mariia IANCHYK Oleksandra NIEMIRICH Oksana VASHEKA Olena YANCHYK
author_sort	Mariia IANCHYK
title	RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
title_short	RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
title_full	RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
title_fullStr	RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
title_full_unstemmed	RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
title_sort	research on microstructure and redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana powder
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/b653e7b7bfec45e69b2fa04bcbd64dbf
work_keys_str_mv	AT mariiaianchyk researchonmicrostructureandredistributionofthemoistureconnectionformsinthemodelsystemsofconfectionerysemifinishedproductwithbananapowder AT oleksandraniemirich researchonmicrostructureandredistributionofthemoistureconnectionformsinthemodelsystemsofconfectionerysemifinishedproductwithbananapowder AT oksanavasheka researchonmicrostructureandredistributionofthemoistureconnectionformsinthemodelsystemsofconfectionerysemifinishedproductwithbananapowder AT olenayanchyk researchonmicrostructureandredistributionofthemoistureconnectionformsinthemodelsystemsofconfectionerysemifinishedproductwithbananapowder
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RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER

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