Study of interaction ionotropic and thermotropic polysaccharides in gelly product

Authors

  • Оксана Володимирівна Мороз The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051, Ukraine
  • Євген Павлович Пивоваров The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051, Ukraine https://orcid.org/0000-0003-2687-1632
  • Ольга Павлівна Неклеса The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051, Ukraine https://orcid.org/0000-0002-9597-7644
  • Павло Петрович Пивоваров The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051, Ukraine
  • Раїса Валеріївна Плотнікова The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.19129

Keywords:

sodium alginate, agar, carageenan, structure formation, granules, desserts

Abstract

The paper considers the possibility of the combined use of the thermotropic (agar, carageenan) and ionotropic (sodium algi­nate) gelling agents in the creation of a mixed gel, the properties of which can be used in the technology of structured products. The purpose of the research was to determine the regularities of the influence of the gelling agents (agar, carageenan, sodium alginate) in the composition of the mixed gel of systems “sodium alginate - carageenan - Са2+ - water” and “sodium alginate - agar - Са2+ - water”, for what the studies of infrared spectroscopy were carried out.

The research results, given in the paper, are the basis for the development and introduction of technologies of new products, in particular granulated semi-finished product, the structure of which is based on the mixed gel that will provide further necessary char­acteristics of ready semi-finished products, where the latter can be successfully applied in the food industry.

The use of the obtained results allows creating the characteris­tics of food systems, which allow ensuring the necessary structural and mechanical properties of products.

Author Biographies

Оксана Володимирівна Мороз, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051

Postgraduate

The department of Food Technologies

Євген Павлович Пивоваров, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051

Docent

The department of Food Technologies

Ольга Павлівна Неклеса, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051

Docent

The department of Food Technologies

Павло Петрович Пивоваров, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051

Professor

The department of Food Technologies

Раїса Валеріївна Плотнікова, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkov, 61051

The department of Food Technologies

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Published

2013-12-11

How to Cite

Мороз, О. В., Пивоваров, Є. П., Неклеса, О. П., Пивоваров, П. П., & Плотнікова, Р. В. (2013). Study of interaction ionotropic and thermotropic polysaccharides in gelly product. Eastern-European Journal of Enterprise Technologies, 6(11(66), 24–27. https://doi.org/10.15587/1729-4061.2013.19129

Issue

Vol. 6 No. 11(66) (2013): technology and equipment of food production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Оксана Володимирівна Мороз, Євген Павлович Пивоваров, Ольга Павлівна Неклеса, Павло Петрович Пивоваров, Раїса Валеріївна Плотнікова

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