Name
Kalmanovich Svetlana Alexandrovna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Kuban State Technological University
Web site url
—
—
Articles count: 4
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"
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
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
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