Technology of edible biodegradable coating for confectionery products

Robotko, A.; Kalmazan, V.

Technology of edible biodegradable coating for confectionery products

Файли

Black_Sea_Science_Proc_2020_Robotko.pdf(5.18 MB)

Дата

2020

Автори

Robotko, A.

Kalmazan, V.

Анотація

The confectionery market in Ukraine has changed significantly in recent years, it was caused by negative and positive factors. Negtive factors include a decrease in the purchasing power of the population, an increase in the price of goods. Positive factors include a introduction of the modern technologies and the use of new equipment have contributed to this, which contributes to the great demand of domestic products both among the population of Ukraine and beyond. An important aspect that characterizes the quality of confectionery products is the preservation of their freshness during storage. The use of polymer materials partially contributes to the solution of this problem, however, the current environmental situation requires reducing the use of polymer packaging. The relevance of the work is to replace traditional types of packaging made of polymeric materials with a new one – edible biodegradable packaging from renewable raw materials, which will allow to maintain high quality products during storage. The purpose of the work is the development of an edible biodegradable coating for confectionery products in order to prevent their staling (marshmallows and cookies) and to slow down the oxidation of fat (cookies). The objective of the scientific work is the selection of film-forming substances for the development of an edible coating that protects confectionery products from stale and oxidation of fat. Research methods – analytical, standard organoleptic, physico-chemical and structural-mechanical.

Опис

Robotko A. Technology of edible biodegradable coating for confectionery products / A. Robotko, V. Kalmazan ; supervisor A. Chorna // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 57–71 : tabl., fig. – Ref.: 29 tit.