Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Kalmanovich Svetlana Alexandrovna

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Kuban State Technological University

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Articles count: 4

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abstract 1131509043 issue 113 pp. 580 – 590 30.11.2015 ru 988
Lecithin and sorbitol tristearate (Radiamuls Sorb 2345K) are the emulsifiers used in the manufacture of chocolate products. The effects of various blends of lecithin and Radiamuls Sorb 2345K when added in concentrations up to 14 g / kg on the rheological properties of molten dark and milk chocolate were determined by rotational rheometry. The results show that regardless of the total amount of emulsifier, yield strength, both dark and milk chocolate most effectively reduced by applying a mixture of approximately 30% lecithin and 70% RADIAMULS SORB 2345K. Regardless of the concentration of the emulsifier proportion RADIAMULS SORB 2345K in the mixture can be reduced to 25% without a significant increase in equilibrium viscosity milk chocolate. With respect to the total emulsifier dosage in the range of 4 to 6 g / kg, the lowest values were found for the viscosity of the mixture letsitin- Radiamuls Sorb 2345K 50:50 for dark chocolate and milk chocolate to 75-25, respectively. when using the mixture of lecithin-SORB RADIAMULS 2345K there are various possibilities for adjusting the rheological properties of chocolate, confectionery coatings and fillers on fat basis. The results obtained show that the confectionery mass flow can easily be adapted to the specific processing needs, thereby improving product quality and production efficiency increases
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abstract 1091505056 issue 109 pp. 824 – 836 29.05.2015 ru 800
In the article the processes of chocolate masses, which are determined by the kinetics of the interaction of the dispersed phase through the layer of the dispersion medium, i.e., determined by surface phenomena at the interface, were examined. The results of the study of surface-active properties of sunflower activated phospholipids and dietary supplements "Vitol", which were performed on the model of structured systems. A theoretical and experimental study of the development of practical recommendations for the use of surface-active substances in the production of chocolate masses is given. The ability of dietary supplements "Vitol" and PAF to control the properties of structured disperse systems, which include chocolate mass, was found out. It is shown that the input of sunflower activated phospholipid and dietary supplements "Vitol" to chocolate masses in certain quantities leads to a significant change in the nature of the deformation behavior of chocolate masses. The behavior of thin layers of cocoa butter, PAF and BAA "Vitol" on various liquid surfaces was introduced. The study was carried out by monolayers. The obtained results showed that increasing the pH of the substrate a surface pressure increases, and the film stretches and tends to spread. It has been shown that the injection of surfactant to cocoa butter film facilitates the spreading of water on cocoa butter. It is found that PAF and especially BAA "Vitol" pose the greatest surface pressure, and the most stable and dense layers comparing to other surfactants. Study of the properties of thin layers of cocoa butter and BAA "Vitol" liquid surfaces showed that dietary supplements "Vitol" significantly increases the ability to spread cocoa butter films on the surface of the water
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abstract 1221608016 issue 122 pp. 226 – 240 31.10.2016 ru 605
Chocolate products with reduced calories are becoming increasingly popular among consumers and producers. One method of producing chocolate with low calorie content is some replacement with alternative sucrose sugar substitutes. We have investigated the effect of various bulk sweeteners (maltitol, isomalt and erythritol) with different particle size, divided into three intervals (106-53, 53-38, and 38-20 microns) on the rheological properties of molten chocolate. It was found, that the model of the Herschel-Bulkley is better than others, it describes the real rheological properties of the chocolate mass. It is established, that because of maltitol, it affects the rheological properties of chocolate just as sucrose and thus it may be a good alternative. The use of isomalt causes higher plastic viscosity of the chocolate mass and maltitol improves the fluidity of the chocolate mass, significantly more than other bulk sweeteners. Changing the particle size leads to a change in the plastic viscosity and yield point. Differences in the rheological properties of chocolate with different bulk sugar substitutes have been caused by differences in the volume fraction of solids and the distribution of particle size. When replacing sucrose to improve the rheological properties of the chocolate, we have to select sweeteners with large particle size, but sweeteners particle size should be small enough to result in chocolate with good organoleptic properties
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abstract 1281704009 issue 128 pp. 154 – 166 28.04.2017 ru 483
The article presents data describing composition of macronutrients and food additives "Apple Powder" and food additive "Pumpkin Powder" obtained from secondary resources processing of apples and pumpkins with innovative technology that ensures their high antioxidant activity. Introduction of the studied food additives in wheat flour provides a boost of its antioxidant activity compared to the control (wheat flour without any additives). We have revealed that the introduction of the studied food additives in wheat flour provides a strengthening effect to the gluten flour, while dietary Supplement Powder called "Apple" has a strengthening effect on the gluten of wheat flour compared with a dietary Supplement called "Pumpkin Powder". We proved a positive impact of food additives on the gas-forming ability of wheat flour and water absorption capacity of dough; at he same time, with the same dosage of additives, water absorption capacity of dough with the introduction of additives of "Pumpkin Powder" is higher than this figure with the introduction of the additives of "Apple Powder", due to the higher content of pectin in the additive "Pumpkin Powder " compared with the additive "Apple Powder", having a high water-holding capacity. We have found that the dough with the introduction of the investigated supplements has the best rheological properties in comparison with control samples. The obtained results allow us to develop evidence-based formulation and technological modes of production of bakery products enriched with antioxidant properties, with the use of food additives called " Apple Powder" and "Pumpkin Powder"