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Information × Registration Number 0214U007106, 0112U005872 , R & D reports Title Progressive techologies of making culinary products popup.stage_title Head Manzhos Aleksandr Fedosiyovych, Registration Date 17-04-2014 Organization The Higher Educational Establishment of UKOOPSPILKA Poltava University of Economics and Trade popup.description2 The aim of the work is the development of the flour confectionary and culinary products technologies using untraditional raw products, namely, pumpkin, walnut, malt extract, wild berries (wild rose, berries of the snowball tree, elderberry, etc); oat and pear burly flour, fruit and berry pyuree, egg shell, etc; the use of new technologies and raw materials processing methods to obtain products of high biological value. To achieve this task the technology and recies of flour confectionary products with the additives of snowball tree berries, wild rose powder, pumpkin pyuree are developed; jelly dishes with functional semimanufactured products made from wild berries; technologies of industrial sauces based on the emulsion using ferromagnetical particles vortex layer of the electromagnetical field. Optimum concentration of additives is defined. High organoleptic qualities and high biological value of developed products is established. The object of the investigation is flour confectionary products made from biscuit, gingerbread and yeast pastry; sweet jelly dishes (jelly, mousse, elder); sauces based on emultion; meat culinary products, ferromagnetical particles vortex layer of the rotating electromagnetical field; electrical device with decompression in the working area (vacuum dessication). The scientific novelty of the obtained results is in theoretical and experimental justification of the practibility of wild berries used in flour comfectionary products, jelly dishes technologies with the aim of rising their nutritional and biological value, and the improvement of physical-chemical indexes as well. The possibility and practicability of the introduction in the recipes of minced meat products such addins as egg shell powder is demonstrated, so it allows to expand the range of food products with healing and preventing purpose which contains a high content of bio-organical calcium. The practical significance of the work is in the development of standard documentation in the form of technical conditions and technological cards. Culinary products using natural food raw materials of the vegetal origin is recommended for the introduction in the restaurant and confectionary industries. Product Description popup.authors Бородай Анжела Борисівна Дібрівська Наталія Віталіївна Капліна Тетяна Вікторівна Карпенко Віктор Дмитрович Коваленко Нінель Павлівна Місюна О.В. Мазур Галина Миколаївна Манжос Олександр Федосійович Медведь Лоліта Миколаївна Олійник Наталія Вікторівна Положишникова Людмила Олександрівна Положишникова Ольга Іванівна Рогова Алла Леонідівна Столярчук Валентина Миколаївна Чоні Інна Володимирівна popup.nrat_date 2020-04-02 Close