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Linovskaya N. V., Mazukabzova E. V., Kondratyev N. B., Krylova E. N.
The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product
DOI: 10.21443/1560-9278-2019-22-3-404-412
- Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder
E. V. Mazukabzova, L. V. Zaytseva
Food systems, 2022; 5(2): 132 - INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF MELANIN FOR USE IN THE COMPOSITION OF COCOA-CONTAINING CONFECTIONERY GLAZES
E.A Kadritskaya, M.N Shkolnikova
XXI Century: Resumes of the Past and Challenges of the Present plus, 2021; 10(56): - SUBSTANTIATION OF THE COMPOSITION OF CONFECTIONERY GLAZE WITH MELANIN FROM BUCKWHEAT HUSK
E.A Kadritskaya, M.N Shkolnikova, L.A Kokoreva, E.N Yalunina, E.D Rozhnov
XXI Century: Resumes of the Past and Challenges of the Present plus, 2022; 11(57): - Differential scanning calorimetry of cocoa butter and chocolate glaze
I. A. Saranov, O. B. Rudakov, K. K. Polansky
Proceedings of the Voronezh State University of Engineering Technologies, 2020; 82(2): 154 - Application of CAD in Semifinished Product Packaging Art Design
Yangyang Mao, Tie Wu, Chin-Ling Chen
Security and Communication Networks, 2022; 2022: 1 - Technological adequacy of sugar beet products used in the food industry
M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko
Food systems, 2023; 6(3): 298
Abstract. Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the raw material, formulation and production technology. The aim of the research is to develop a recipe for chocolate glaze using fruit and vegetable raw materials. To optimize the prescription composition the quality indicators of the raw components of glaze have been studied. Scientific research has been carried out using conventional methods: physicochemical and organoleptic. The main factor that ensures the desired quality of the glazes is the complete and intensive crystallization of its fat phase, consisting of a mixture of cocoa butter and its equivalents, in the cooling process. It has been found that cocoa butter and equivalents have different characteristics of crystallization predicting some difference in the process of their structuring in the chocolate glaze production. The basic physical and chemical parameters of cocoa products and fruit-vegetable powders have been investigated. Recipe for chocolate glaze with the replacement of sugar on the composition of apple and carrot powder has been developed. The analysis of the comparative nutritional value of the classic chocolate glaze and the developed semi-finished product has revealed a decrease in energy value, an increase in protein by 25 %, dietary fiber by 33 %. The share of minerals and vitamins has increased: potassium – 1.8 times, calcium – 2.5 times, ascorbic acid – 10.7 times, vitamin PP – 2.5 times. The use of dry fruit and vegetable raw materials is a promising direction of correcting nutritional value and consumer properties of chocolate semi-finished products, improvement and expansion of the range.
Printed reference: The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product / N. Linovskaya, E. Mazukabzova, N. Kondratyev, E. Krylova // Vestnik of MSTU. 2019. V. 22, No 3. P. 404-412.
Electronic reference: The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product / N. Linovskaya, E. Mazukabzova, N. Kondratyev, E. Krylova // Vestnik of MSTU. 2019. V. 22, No 3. P. 404-412. URL: http://vestnik.mstu.edu.ru/v22_3_n80/13_linovskaya_404-412.pdf.
