Methods to prevent silken powder collapsing and clushing during storage

S.k Jabbarova S.K Jabbarova,Sadikov Iskandar Shavkatovich Sadikov Iskandar Shavkatovich,I.b Isabaev I.B Isabaev

doi:10.47494/mesb.2020.5.88

S.k Jabbarova S.K Jabbarova, Sadikov Iskandar Shavkatovich Sadikov Iskandar Shavkatovich + Show 1 more

Open Access

https://doi.org/10.47494/mesb.2020.5.88

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Abstract

The article is devoted to the current problem of increasing the nutritional value and safety of flour confectionery products. The possibility of using white mulberry powder as a sugar substitute in the formulation of this type of product has been revealed. The analysis of the chemical composition of the powder has been carried out. It has been found to be prone to caking and clumping, making it difficult to dose. The expediency of using additives with a high content of dietary fiber (cellulose) as anti-caking agents has been substantiated. Particular attention is paid to the plant fibers "Sanacel Wheat 90" and "Vitazel", wheat bran and germ product. On the example of two-phase free-flowing systems, the possibility of controlling the structural and mechanical properties of dispersed systems has been proved. The ratio of the ingredients of the mixture was established, proposals for their use in the production of flour confectionery were developed.

Highlights

Flour confectionery products, due to their consumer appeal, are in high demand among the population
It becomes necessary to correct the chemical composition of products while maintaining their traditional consumer properties. This can be achieved by the introduction of substances that are beneficial to health: vitamins, minerals, dietary fiber, amino acids and a decrease in the prescription amount of sugar and fat [1, p. 25-26]
It is especially important to replace sugar with other sweeteners, which can be used as components of plants with an increased sweetness index, which would sharply reduce their dosage without disturbing the structure of the final product. As such an additive can be used the fruits of white mulberry, which are characterized by a high content of natural sugars and a low acid content (0.1% phosphoric acid), they contain malic acid, tannins and pectin substances, vitamins C, P, carotene, choline

Summary

Introduction

Due to their consumer appeal, are in high demand among the population. It is especially important to replace sugar with other sweeteners, which can be used as components of plants with an increased sweetness index, which would sharply reduce their dosage without disturbing the structure of the final product. As such an additive can be used the fruits of white mulberry (here), which are characterized by a high content of natural sugars (up to 22.0% fructose and glucose) and a low acid content (0.1% phosphoric acid), they contain malic acid, tannins and pectin substances, vitamins C, P, carotene, choline. Research is needed to determine effective grinding methods and to prevent powder caking and clumping during storage

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