Open AccessRESEARCH OF THE INFLUENCE OF THE COMPONENTS OF CHOCOLATE GLAZES ON THEIR RHEOLOGICAL CHARACTERISTICS
Author(s) -
Svetlana Bukhkalo,
Mariia Zemelko
Publication year - 2021
Publication title -
vìsnik nacìonalʹnogo tehnìčnogo unìversitetu «hpì». serìâ: ìnnovacìjnì doslìdžennâ u naukovih robotah studentìv/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". innovacionnye issledovaniâ v naučnyh rabotah studentov
Language(s) - English
Resource type - Journals
eISSN - 2663-8738
pISSN - 2220-4784
DOI - 10.20998/2220-4784.2021.02.09
Subject(s) - rheology , glaze , lecithin , viscosity , food science , chemistry , pulp and paper industry , process engineering , materials science , chromatography , metallurgy , composite material , ceramic , engineering
Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.