Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140129

Keywords:

confectionery semi-finished product, banana powder, thermophysical properties, crystallization, melting endotherm, fractionation

Abstract

Taking into consideration modern requirements to technological characteristics of decorative semi-finished products, micronutrient composition, we developed the formulation for the innovative confectionery semi-finished product, which is based on sugar fondant with addition of the mixture of butter, banana powder and the surface-active substance (citric acid ester, mono-diglycerides – SAS). It is universal and is designed for the production of a wide range of decorative semi-finished products (creams, fillings, icing, etc.).

We conducted the study of the influence of the mixture of butter, banana powder and surfactant on thermo-physical properties and the structure of the confectionery semi-finished product for confectionery decoration.

The aim of this research was to study the influence of the selected ingredients on the process of formation of the crystal phase of sugar fondant, which is the basis for the confectionery semi-finished product.

Results of the study revealed that during the formation of the crystal phase of the semi-finished product, the existence of the banana powder components leads to differentiation of carbohydrates of sugar fondant by melting temperature. This suggests that recrystallization processes flow less intensively compared to the control sample during the storage of the enriched fondant cream.

The addition of SAS helps obtain a homogeneous polyphase system, which is proved by the homogeneous elastic structure. Micro-structural research showed that fondant crystals and vegetable powder particles are surrounded by fat phase of butter and swollen powder particles do not form groups.

Results of the micro-structural analysis and of the differential scanning calorimetry made it possible to propose the mechanism of interaction of banana powder particles with fat phase and the oversaturated solution of sucrose.

The obtained results explain aggregation stability and thermal stability of the universal confectionery semi-finished product at multiple thermal and mechanical influence, which is of technological importance.

Author Biographies

Mariia Ianchyk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Department of Foodstuff Expertise

Alexandra Niemirich, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Head of Department

Department technologies of restaurant and ayurvedic products

Oksana Vasheka, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Foodstuff Expertise

Oksana Petrusha, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Foodstuff Expertise

Nikolay Pogozhikh, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Science, Professor

Department of Physical-mathematical and engineering-technical disciplines

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Published

2018-08-08

How to Cite

Ianchyk, M., Niemirich, A., Vasheka, O., Petrusha, O., & Pogozhikh, N. (2018). Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 35–41. https://doi.org/10.15587/1729-4061.2018.140129

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Mariia Ianchyk, Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh

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