Study of functional and technological properties of plant powders for use in confectionery industry

dc.contributor.author	M. Ianchyk, O. Niemirich, A. Gavrysh
dc.date.accessioned	2018-12-19T09:56:43Z
dc.date.available	2018-12-19T09:56:43Z
dc.date.issued	2016
dc.description.abstract	The article is devoted to research of functional and technological properties of powders from banana, carrots, strawberry, apple, spinach and orange received by cold spray drying. Expediency of vegetable and fruit powders use in the confectionery industry, including their addition during production of confectionery semi-finished products has been proved. Organoleptic properties of powders have been defined, namely: appearance and consistence, taste, smell and color, results are presented in the table. By the microscopic method dispersion of powders from banana, carrots, strawberry, apple, spinach, orange has been studied, results of researches are presented by charts. Also technological indicators of plant powders have been investigated, namely: the ability to bind moisture, water absorption coefficient, the emulsifying ability and ability to hold fat.
dc.identifier.issn	2409-7004
dc.identifier.uri	https://card-file.ontu.edu.ua/handle/123456789/6079
dc.identifier.uri	https://doi.org/10.15673/fst.v10i4.251
dc.source	Food Science and Technology
dc.title	Study of functional and technological properties of plant powders for use in confectionery industry