Study of food additives influence on structural-mechanical characteristics of fatty fillings
Abstract
The influence of food additives of “Jerusalem artichoke tubers powder”, “Hedge-rose fruit powder” and nonfat sunflower lecithin on structural and mechanical characteristics of fat filling for waffle products was studied. It was found that optimal structural and mechanical characteristics of the fat filling were provided with the dosage of a complex of food additives of 10% instead of powdered sugar and replacement of liquid soya lecithin with nonfat sunflower lecithin.
About the Authors
S. Y. Tamazova
FSBSI “Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products”
Russian Federation
Russian Federation
T. V. Pershakova
FSBSI “Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products”
Russian Federation
Russian Federation
G. A. Kupin
FSBSI “Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products”
Russian Federation
Russian Federation
E. P. Viktorova
FSBSI “Krasnodar Scientific Research Institute of Storage and Processing of Agricultural Products”
Russian Federation
Russian Federation
References
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Review
For citations:
Tamazova S.Y., Pershakova T.V., Kupin G.A., Viktorova E.P. Study of food additives influence on structural-mechanical characteristics of fatty fillings. New Technologies. 2017;(1):59-63. (In Russ.)
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