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Registration Number

0217U001800, 0116U004496 , R & D reports

Title

Development of recipe and technology of production of healthful fillings made of fruits and vegetables (2-х items) for pancakes

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Head

Pavlyuk Raisa Yurievna, Доктор технічних наук

Registration Date

31-05-2017

Organization

Kharkov State Academy of Food Technology and Management

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Object of the research work - the technological processes of production of healthful fillings for confectionary products (pancakes) with the use of fine-dispersed additives made of fruit and vegetable raw materials as innovation with the help of Nanotechnologies. The purpose of the research work is development of recipes and technology of production of healthful fillings of fruit and vegetable raw materials with improved consumptive qualities for the manufacturing application in the late date. As an innovation in the development of recipes and technology it is suggested to use the fine-dispersed puree of fruit and vegetable raw materials with a record amount of biologically active substances and prebiotics, that were obtained with the help of Nanotechnologies which were developed by scientists of Kharkov State University of Food Technology and Trade (KhSUFTT) at the Department of Technologies of processing of fruits, vegetables and milk (TP FVM) on the base of laboratory "Innovative cryo- and nanotechnologies of herbal additives of products" within the scientific school of professor R.Y. Pavlyuk. Methods of the research. The quality of fillings, fine-dispersed puree and raw materials are determined according to organoleptical, physical-and-chemical indicators and the amount of BAS (L-ascorbic acid, beta-carotene, phenolic compounds and tannic substances). The organoleptical, physical-chemical and chemical methods are used in the research. The main part. The literature data review concerning to the range and features of technologies of main fillings from fruit and vegetable raw materials production for confectionary products was conducted. They include fillings characteristic depending on method of obtaining, formulation of concept "thermostability" and classification of fillings according to character of thermostability. The basic requirements, main groups, types of fillings and the range of domestic and foreign thermally-stable fillings for confectionary products are described, the advantages and disadvantages of their application are determined, the development practicability of the recipes and technologies of natural fillings from fruit and vegetable raw materials without the use of synthetic additives is scientifically founded.The content of the BAS in the fine-dispersed additives from fruit and vegetable raw materials (apples, pumpkin, carrot, topinambour, spinach, lemon, cherry, black currant, apricots) compared with the start raw materials and with analogues are studied, the practicability of the use of new types of fine-dispersed additives in the puree form as recipe components for new types of healthful fillings for confectionary products - biscuit pancakes is described. The recipes and technology of healthful fillings from fruit and vegetable raw materials with a record amount of BAS and prebiotics obtained by the Nanotechnology for confectionary products (pancakes) with the use of fine-dispersed fruit and vegetable puree as innovation in their production are developed. The quality by the BAS content of the new types of healthful fillings from fruit and vegetable raw materials, obtained on the base of fine-dispersed puree which are different from traditional fruit and vegetable fillings (jams, confitures, fruit mass) with a high content of the health-improving BAS (L-ascorbic acid, beta-carotene, phenolic compounds, tannic substances), and with a high content of natural prebiotics and thickeners (pectin substances) is studied. The new types of healthful fillings can be used for immunoligical prophylaxis of Ukrainian population. The results of economically negotiable topic - the recipes (2 positions), technology, technological scheme of production and project of specifications for the new types of healthful fillings from fruit and vegetable raw materials for pancakes are developed; approbation and first office application of recipes and technologies are conducted with a purpose of their serial manufacturing application in the late date in the limited liability company, executive confectionery group "Lesnaya Skazka".

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Анушкевич О. А.
Балабай К. С.
Барац К. С.
Какадій Ю. П.
Ломака П. І.
Лосєва С. М.
Максимова Н. П.
Максимова Т. С.
Маціпура Т. С.
Михайлець Ю. В.
Найдьон В. М.
Некрасова А. Ю.
Погарська В. В.
Погарський О. С.
Середенко Д. А.
Стуконоженко Т. С.
Чорнявська К. А.
Шеремет К. О.
Юр'єва О. О.

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2020-04-02