STUDY OF FOOD AND ENERGY VALUES OF NEW GINGERBREAD TYPES

Mikhail Kravchenko, Natalya Yaroshenko

Abstract


The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their composition were considered.

The perspective of the use of vegetable additives in gingerbread technologies was substantiated on the base of the analysis and generalization of theoretical, experimental data and production studies, and the possibility of their use was proved.

The use of food additives gives the possibility to raise the food and biological value, to widen the assortment of gingerbread products with prognosticated quality parameters, to form new consumption properties of a product to use the food potential of vegetable additives more full. It was proved, that new types of gingerbread products with vegetable additives have advantages over traditional ones.

New types of gingerbread products has the balanced chemical composition, low energetic value, decreased content of sugar and saturated fatty acids and increased content of healthy ingredients of the functional and prophylactic destination.

The addition of vegetable additives in the recipe of flour confectionary products leads to the increase of its food value at the expanse of protein quantity, change of food acids ratio in favor of unsaturated ones, enrichment with mineral substances and vitamins.


Keywords


cedar shot; sesame flour; phytopowder of snake bitterling; biological value; gingerbread products

Full Text:

PDF

References


Mazaraky, А. A., Peresichnyi, M. І., Kravchenko, M. F. (2012). Tekhnolohiia kharchovykh produktiv funktsionalnoho pryznachennia. Kyiv: Vydavnytstvo Natsionalnoho torhovelno-ekonomichnoho universytetu, 1116.

Weststrate, J. A., van Poppel, G., Verschuren, P. M. (2002). Functional foods, trends and future. British Journal of Nutrition, 88 (2), 233–235. doi: 10.1079/bjn2002688

Dubina, A. A., Letuta, T. M., Yancheva, M. O. et. al. (2015). Tovaroznavstvo produktiv funktsionalnoho pryznachennia. Kharkiv: Vydavnytstvo Derzhavnoho universytetu kharchuvannia i torhivli, 189.

Ehorova, E. Yu., Batashova, N. V., Bochkarеv, M. S. (2007). Biolohycheskaia tsennost i funktsyonalno-tekhnolohicheskie svoistva zhmykha yadra kedrovoho orekha. Maslozhyrovaia promyshlennost, 6, 41–44.

Rohova, A. L., Ivanova, O. V., Panasova, T. H., Medved', L. M. (2008). Pidvyshchennia kharchovoi tsinnosti pisochnoho napivfabrykatu za rakhunok kedrovoho boroshna. Naukovyi visnyk Poltavskoho universytetu spozhyvchoi kooperatsii Ukrainy, 1 (28), 99–102.

Rudavska, H. B., Tyshchenko, E. V., Prytulska, N. V. (2002). Naukovi pidkhody ta praktychni aspekty optymizatsii asortymentu produktiv spetsialnoho pryznachennia. Kyiv: Vydavnytstvo Natsionalnoho torhovelno-ekonomichnoho universytetu, 371.

Drobot, V. I., Arsenieva, L. Y., Bilyk, O. A. (2006). Laboratornyi praktykum z tekhnolohii khlibopekarskoho ta makaronnoho vyrobnytstv. Kyiv: Vydavnytstvo Tsentr navchalnoi literatury, 314.

Puchkova, L. Y. (2004). Laboratornyi praktykum po tekhnolohyi khlebopekarnoho proyzvodstva. Saint Petersburg: HYORD, 264.

Lebedenko, T. Y., Pshenyshniuk, H. F. (2009). Metodychni vkazivky do vykonannia laboratornykh robit po kursu «Tekhnolohiia haluzi» rozdil «Tekhnolohiia khlibopekarskoho vyrobnytstva». Odessa: Vydavnytstvo Natsionalnoho universytetu kharchovykh tekhnolohii, 145.

Fediukyn, V. K., Durnev, V. D., Lebedev, V. H. (2000). Metodi otsenki i upravleniia kachestvom promyshlennoi produktsyi. Moscow: Fylyn, 328.

Melkyna, H. M., Anoshyna, O. M. (2006). Vvedenye v tekhnolohii produktov pytanyia. Laboratornyi praktykum. Moscow: Kolos, 254.

Pashchenko, L. P., Sanyna, T. V., Stoliarova, L. Y. et. al. (2007). Praktykum po tekhnolohyy khleba, kondyterskykh y makaronnykh izdelyi (tekhnolohyia khlebobulochnykh izdelyi). Moscow: Kolos, 215.

Vynohradova, A. A., Mel'kina, G. M., Fomicheva, L. A. et. al.; Koval'skaia L. P. (Ed.) (1991). Laboratornyi praktykum po obshchei tekhnolohyi pyshchevykh proyzvodstv. Moscow: Ahropromyzdat, 335.

Lebedenko, T. Y., Pshenyshniuk, H. F., Sokolova, N. Y. (2014). Tekhnolohiia khlibopekarskoho vyrobnytstva. Praktykum. Odessa: Osvita Ukrainy, 392.

Skurykhyn, I. M. (2007). Tablytsy khymycheskoho sostava i kaloryinosti rossyiskykh produktov pytanyia. Moscow: DeLy, 276.

Ylyna, O. A., Tsyhanova, T. B. (1995). Metodycheskie ukazanyia po raschetu pishchevoi tsennosty kondyterskykh yzdelyi dlia studentovspets. 2702 "Tekhnolohyia khleba, kondyterskykh, makaronnykh izdelyi i pyshchekontsentratov", 25.

Skuratovskaia, O. D. (2001). Kontrol kachestva produktsyy fyzyko-khymycheskymy metodamy. Moscow: Vydavnytstvo DeLy prynt, 141.

Syrokhman, I. V., Zavhorodnia, V. M. (2009). Tovaroznavstvo kharchovykh produktiv funktsionalnoho pryznachennia. Kyiv: Vydavnytstvo Tsentr uchbovoi literatury, 544.

Antonov, A. P. (1986). Sbornyk retseptur muchnykh, kondyterskikh i bulochnykh izdelyi dlia predpryiatyi obshchestvennoho pitaniia. Moscow: Еkonomyka, 720.

Ivanova, O. V., Kaplina, T. V. (2010). Sanitariia ta hihiiena zakladiv restorannoho hospodarstva. Sumy: Universytetska knyha, 399.

Koriachkyna, S. Y., Osypova, H. A. (2012). Sovershenstvovanye tekhnolohyi khlebobulochnykh, kondyterskykh i makaronnykh yzdelyi funktsyonalnoho naznachenyia. Orel: FHBOU VPO «Hosunyversytet-UNPK», 262.




DOI: http://dx.doi.org/10.21303/2504-5695.2017.00421

Refbacks

  • There are currently no refbacks.




Copyright (c) 2017 Mikhail Kravchenko, Natalya Yaroshenko

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)