دورية أكاديمية
The use of natural blueberry dye producing butter cream
| العنوان: | The use of natural blueberry dye producing butter cream |
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| المؤلفون: | G. O. Magomedov, P. N. Savvin, I. V. Plotnikova, O. D. Bakulina |
| المصدر: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 1, Pp 116-121 (2016) |
| بيانات النشر: | Voronezh state university of engineering technologies |
| سنة النشر: | 2016 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | anthocyanins blueberry dye, butter cream, colorimetric characteristics, antioxidant activity, higher nutritional value, Food processing and manufacture, TP368-456 |
| الوصف: | Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry anthocyanin dye has antioxidant, anti-cancer, anti-sclerotic, anti-allergic and anti-inflammatory properties, P-vitamin activity. The influence of the content of blueberry dye to change the chromaticity characteristics, organoleptic and physico-chemical parameters, shape keeping capacity, antioxidant activity of the samples of butter cream after manufacture and during storage. Based on the analysis of the results to give a butter cream pleasant pink color can be recommended dosage blueberry dye - 2.5 g / kg, with anthocyanin dye in this case is used as an antioxidant and as its use in the recommended amounts increases the antioxidant activity of 12.5 mg / 100 g (62.8%) (relative to unstained samples cream). Pastry with a creamy semi-finished product, colored with natural blueberry dye, demand on the food market of confectionery products, and they can be recommended as the first baby food, people with lowered immunity, the elderly and mass consumption, as products contain vitamin E - 30 mg / 100 g of product (satisfaction of the daily requirement for vitamin makes - 75%) and a significant amount of antioxidants. The facts make it possible to expand the range of competitive confectionery functionality diversify colors shades of cream, to improve its taste and aroma properties, enhance the nutritional value and shelf life due to the large amount of co-antioxidants. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | Russian |
| تدمد: | 2226-910X 2310-1202 |
| العلاقة: | https://www.vestnik-vsuet.ru/vguit/article/view/855Test; https://doaj.org/toc/2226-910XTest; https://doaj.org/toc/2310-1202Test; https://doaj.org/article/a4cb9330c09f4175ae0c9c10dd7bc3b1Test |
| DOI: | 10.20914/2310-1202-2016-1-116-121 |
| الإتاحة: | https://doi.org/10.20914/2310-1202-2016-1-116-121Test https://doaj.org/article/a4cb9330c09f4175ae0c9c10dd7bc3b1Test |
| رقم الانضمام: | edsbas.38127C2F |
| قاعدة البيانات: | BASE |
| تدمد: | 2226910X 23101202 |
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| DOI: | 10.20914/2310-1202-2016-1-116-121 |