Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2018, Vol 4, Issue 11
Abstract
<p>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.).</p><p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>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.</p>
Authors and Affiliations
Mariia Ianchyk, Alexandra Niemirich, Oksana Vasheka, Nikolay Pogozhikh
Keywords
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- EP ID EP528127
- DOI 10.15587/1729-4061.2018.140129
- Views 59
- Downloads 0
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