The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product
Journal Title: Вестник МГТУ - Year 2019, Vol 22, Issue 3
Abstract
Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the raw material, formulation and production technology. The aim of the research is to develop a recipe for chocolate glaze using fruit and vegetable raw materials. To optimize the prescription composition the quality indicators of the raw components of glaze have been studied. Scientific research has been carried out using conventional methods: physicochemical and organoleptic. The main factor that ensures the desired quality of the glazes is the complete and intensive crystallization of its fat phase, consisting of a mixture of cocoa butter and its equivalents, in the cooling process. It has been found that cocoa butter and equivalents have different characteristics of crystallization predicting some difference in the process of their structuring in the chocolate glaze production. The basic physical and chemical parameters of cocoa products and fruit-vegetable powders have been investigated. Recipe for chocolate glaze with the replacement of sugar on the composition of apple and carrot powder has been developed. The analysis of the comparative nutritional value of the classic chocolate glaze and the developed semi-finished product has revealed a decrease in energy value, an increase in protein by 25 %, dietary fiber by 33 %. The share of minerals and vitamins has increased: potassium – 1.8 times, calcium – 2.5 times, ascorbic acid – 10.7 times, vitamin PP – 2.5 times. The use of dry fruit and vegetable raw materials is a promising direction of correcting nutritional value and consumer properties of chocolate semi-finished products, improvement and expansion of the range.
Authors and Affiliations
N. V. Linovskaya, E. V. Mazukabzova, N. B. Kondratev, E. N. Krylova
Keywords
Related Articles
- EP ID EP655083
- DOI 10.21443/1560-9278-2019-22-3-404-412
- Views 112
- Downloads 0
Pathomorphological changes in aterina Atherina boyeri liver under invasion of Contracaecum rudolphii l. Hartwich, 1964 (Nematoda: Anisakidae)
Parasitological examination of Black Sea aterina (Atherina boyeri) has been held in two districts of the Black Sea, Crimean seashore. Fish liver infected by larvae of Contracaecum rudolphii l. has been studied with class...
Viability of the culture of Bifidobacterium bifidum immobilized by microencapsulation in dairy drink and the simulated gastrointestinal liquids
The existing technologies of the enriched dairy drinks assume enrichment of a product by live microorganisms, so-called probiotics, generally lactobacilli and bifidobacteria. However, the viability of probiotics and qual...
Some reproductive parameters of populations of Macoma calcarea (Bivalvia, Tellinidae) in the Barents and Pechora Seas
Macoma calcarea is a boreal-arctic species widespread in all the northern seas of Russia. Like all bivalve molluscs M. calcarea plays an important role in marine ecosystems. Despite the widespread use many aspects of the...
Distribution and population characteristics of Mytilus edulis L. in the Sel'dyanaya, Kruglaya and Levaya Bays (the Chupa Inlet, White Sea)
The results of researching the structure of Mytilus edulis L. settlements and the growth rate of mollusks on the littoral of the Kruglaya, Sel'dyanaya and Levaya Bays of the Chupa Inlet, the White Sea in summer 2014–2015...
Species diversity of seaweeds in different areas of the Barents Sea
The report on species diversity, distribution and abundance of red, brown and green seaweeds on the coastal zone of the Barents Sea has been presented. The authors' own data of benthic vegetation of the Murman coast, Arc...