Ianchyk M. Development of technology of confectionery semi-finished products with plant powders and custard on their basis

In the dissertation the technology of custard on the basis on confectionery semi-finished product with the use of plant powders from carrot and banana was grounded and developed. Based on the results of studies of technological properties and chemical composition, the choice of powders from carrots and bananas has been grounded for creation a confectionery semifinished product. It is shown that the selected plant raw material has good organoleptic properties, it contains mainly carbohydrates and rich of mineral elements. Plant powders have a fairly high water-absorbing ability (2,4-2,9 relative units), average degree of binding fat (0,9 ml/g) and high enough emulsifying ability (2,2-2,4 ml/g). By the organoleptic properties and the ability of the model systems consisting of sugar fondant, butter and powders from carrots and banana to hold a liquid phase of fat, a surface-active substance - citric acid ether, mono-diglyceride has been selected. By the method of mathematical modeling optimized the prescription ratio of plant powder, butter, and surfactant (ether citric acid) in confectionery semi-finished products. According to the results of microstructural and X-ray diffraction analysis, it has been proved that the addition of surfactant helps to form a homogeneous polyphase system, while during storage, the growth of crystals in structure is significantly slowed down compared with the control sample. The research of rheological properties of model systems showed that introduction surfactant at a stage of input of plant and butter mixinto fondant mass allows to keep the corresponding consistency and helps to keep uniform structure at repeated mechanical influence. According to the results of studies of differential scanning colorimetry, the dependences of the formation of crystalline structures in model systems were established. It was established that the addition of plant powders prevents differentiated crystallization, and the introduction of surfactant forms a more homogeneous and homogeneous structure. According to the results of microstructural studies and differential scanning calorimetry of model confectionery semi-finished products, a structural model of the interaction of plant powder particles with the confectionery semi-finished phases has been described. The resistance to oxidation of model systems during storage by functional numbers is shown. The recipe and the scheme of the technological process of production of confectionery semi-finished products with plant powders have been developed. The organoleptic and physico-chemical parameters of quality and safety of semi-finished products have been investigated, which allow to recommend it for independent use and in the composition of finishing semi-finished products of a wide range. The approbation of the technology of confectionery semi-finished products in the production conditions was carried out, the economic efficiency of the application of the developed technology in the restaurant industry was determined. On organoleptic indicators of quality and rheological characteristics it is established an optimum dosage of a confectionery semi-finished product with powders from carrots and banana in prescription composition of custard which makes 40%. Microstructural studies have shown that in new samples of custards predominate finely divided fatty phase and swollen particles of plant material, due to the positive influence of surfactant and the manifestation of surface-active properties of plant material. The technology of custard with use of confectionery semi-finished products with powders from carrots and banana has been developed. Organoleptic and physico-chemical indicators of its quality and safety are defined. The normative documentation of its production has been developed.