14.12.16
Improving Quality of Apple Powder Confectionery

 

Mariya M. Kalakura,

Antonina T. Ratushenko,

Galina A. Bublik

 

ABSTRACT

Comprehensive analysis of domestic and foreign literature on the use of processed products of vegetable raw materials in the manufacture of confectionery is conducted. Use of apple powder is promising direction in this case.

Rational formulation and production technology of apple biscuit, fruit gingerbread, butter-apple and protein-apple creams were developed on the basis of the experimental elaborations and mathematical programming: a rational number of additives for biscuit – 10 %; gingerbread – 10 %; butter cream – 20 %, protein cream – 30 % of apple puree. New technologies promote rational use of raw materials and improve the quality of confectionery.

Analysis of the chemical composition of the developed products represents a significant increase in the number of vitamins, minerals, and reducing calories.

Quality models of proposed products were developed and built. The research results show an improvement of quality of products with the apple powder and to increase their biological value.

 

Keywords: apple powder; apple biscuit; fruit gingerbread; butter-apple cream; protein-apple cream.

 

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