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0220U103476,
0117U006123
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Scientific justification for useing of biodegradable edible films and coatings for bakery and confectionery products
Shulga Oksana S., Кандидат технічних наук
06-10-2020
National university of food technologies
Report of SRW: 198 pages, 51 figures, 44 tables, 5 appendices, 174 sources. The object of research is the technology of biodegradable edible coating for confectionery and bakery products. Subject of research - raw materials for the manufacture of biodegradable edible coating / film (film formers, plasticizers, solvents, functional components); confectionery and bakery products with biodegradable edible coating. The purpose of the work is to develop the scientific basis for the development of technology for biodegradable edible coatings for confectionery and bakery products, which will increase their biological value, preserve freshness and abandon non-environmentally friendly packaging materials. Research method - analytical, chemical, physical (spectral), physicochemical, microbiological, organoleptic, mathematical and statistical, performed using modern devices and information technology. The expediency of using Chardinger dextrins for the production of biodegradable edible coatings / films has been scientifically substantiated and experimentally confirmed. The method of enriching food products with vitamin F by adding flaxseed oil to the composition of the edible coating, which at the same time allows to reduce the vapor permeability of the coating, has been scientifically substantiated and experimentally confirmed. A new product has been created - a biodegradable edible coating with functional properties: antibacterial properties, enriched with vitamin F, polyunsaturated fatty acids, vitamin C, probiotic microorganisms. The developed biodegradable edible coating allows to abandon non-ecological paper or synthetic packaging of fondant candies and bakery products and to extend the shelf life of bread.
Chorna Anastasia I
2021-03-17
Updated: 2025-12-07
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