Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.192505

Keywords:

dressing semi-finished products, dry demineralized whey, rheological properties, surface properties, sensory properties

Abstract

Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marzipan pastes was established. Component compatibility of DDW and almond nut has been confirmed. It has been established experimentally that DDW brings about changes in structural state of marzipan pastes by changing quantitative values of rheological and surface characteristics. It was established that an increase in DDW concentration entails growth of strain and plasticity indices and a decrease in elasticity and resilience indices of marzipan pastes which generally improves formability. As it was confirmed by the results from comprehensive studies, there is a possibility of partial replacement of import-dependent raw materials in composition of marzipan paste and, respectively, cut of cost of final product.

Technological feasibility of using glycerin in compositions of DDW-containing marzipan pastes to improve their plasticity and compliance while maintaining high formability was substantiated. The rational content of glycerin in compositions of marzipan pastes was established which makes it possible to adjust surface properties within specified limits for pasty dressing semi-finished products from marzipan pastes.

Lines of differentiated use of marzipan pastes with various weight fractions of DDW in confectionery production as dressing semi-finished products were offered: TICP marzipan paste with DDW mass fraction of 20 % for topping and spreading interlayers in wads and confectionery products. Corresponding figure of 30 % was recommended for making sweets and molding figured confectionary products

Author Biographies

Mihailo Kravchenko, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Associate Professor, Head of Department

Department of Technology and the Organization of Restaurant Business

Larysa Rybchuk, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Postgraduate student

Department of Technology and the Organization of Restaurant Business

Dina Fedorova, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Associate Professor

Department of Technology and the Organization of Restaurant Business

Roman Romanenko, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of Engineering and Technical Disciplines

Vladimir Piddubnyi, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 03680

Doctor of Technical Sciences, Professor

Department of Mechatronics and Packaging Technology

Inna Danyliuk, Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics Tsentralna sq., 7, Chernivtsi, Ukraine, 58002

PhD, Senior Lecturer

Department of Technology and Organization of Restaurant Management

Karina Palamarek, Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics Tsentralna sq., 7, Chernivtsi, Ukraine, 58002

PhD, Associate Professor

Department of Technology and Organization of Restaurant Management

Tatiana Marusyak, Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics Tsentralna sq., 7, Chernivtsi, Ukraine, 58002

PhD

Department of Technology and Organization of Restaurant Management

Tetiana Nezveshchuk-Kohut, Chernivtsi Institute of Trade and Economics of Kyiv National University of Trade and Economics Tsentralna sq., 7, Chernivtsi, Ukraine, 58002

PhD, Associate Professor

Department of Technology and Organization of Restaurant Management

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Published

2020-02-28

How to Cite

Kravchenko, M., Rybchuk, L., Fedorova, D., Romanenko, R., Piddubnyi, V., Danyliuk, I., Palamarek, K., Marusyak, T., & Nezveshchuk-Kohut, T. (2020). Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes. Eastern-European Journal of Enterprise Technologies, 1(11 (103), 22–33. https://doi.org/10.15587/1729-4061.2020.192505

Issue

Vol. 1 No. 11 (103) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2020 Mihailo Kravchenko, Larysa Rybchuk, Dina Fedorova, Roman Romanenko, Vladimir Piddubnyi, Inna Danyliuk, Karina Palamarek, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut

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