Improving quality of apple powder confectionery

Authors

  • Марія Михайлівна Калакура Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071, Ukraine https://orcid.org/0000-0002-4483-5013
  • Антоніна Тарасівна Ратушенко Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071, Ukraine https://orcid.org/0000-0001-7998-1080
  • Галина Аврамівна Бублик Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071, Ukraine https://orcid.org/0000-0003-3235-6178

DOI:

https://doi.org/10.15587/2312-8372.2016.70976

Keywords:

apple powder, apple biscuit, fruit gingerbread, butter-apple cream, protein-apple cream

Abstract

Comprehensive analysis of domestic and foreign literature on the use of processed products of vegetable raw materials in the manufacture of confectionery is conducted. Use of apple powder is promising direction in this case.

Rational formulation and production technology of apple biscuit, fruit gingerbread, butter-apple and protein-apple creams were developed on the basis of the experimental elaborations and mathematical programming: a rational number of additives for biscuit – 10 %; gingerbread – 10 %; butter cream – 20 %, protein cream – 30 % of apple puree. New technologies promote rational use of raw materials and improve the quality of confectionery.

Analysis of the chemical composition of the developed products represents a significant increase in the number of vitamins, minerals, and reducing calories.

Quality models of proposed products were developed and built. The research results show an improvement of quality of products with the apple powder and to increase their biological value.

Author Biographies

Марія Михайлівна Калакура, Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071

Candidate of Technical Sciences, Professor, Head of Department

Chair of Nutrition Technology

Антоніна Тарасівна Ратушенко, Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071

Candidate of Technical Sciences, Associate Professor

Chair of Nutrition Technology

Галина Аврамівна Бублик, Engineering Technologies Institute, Open International University of Human Development «Ukraine», 23 Lvivs’ka Street, Kyiv, 04071

Candidate of Technical Sciences, Associate Professor

Chair of Nutrition Technology

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Published

2016-05-26

How to Cite

Калакура, М. М., Ратушенко, А. Т., & Бублик, Г. А. (2016). Improving quality of apple powder confectionery. Technology Audit and Production Reserves, 3(3(29), 12–17. https://doi.org/10.15587/2312-8372.2016.70976

Issue

Vol. 3 No. 3(29) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Марія Михайлівна Калакура, Антоніна Тарасівна Ратушенко, Галина Аврамівна Бублик

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