BIODEGRADABLE EDIBLE FILMS AND COATINGS AS A METHOD OF INTRODUCING VITAMINS IN CONFECTIONERY AND BAKERY PRODUCTS

Abstract

The article presents the experimental results studies on the introduction of non-thermostable vitamins C and F, as well as fruit and vegetable powders with the help of biodegradable edible coatings or films. It was established that the fruit and vegetable powders addition positively affects the organoleptic characteristics of products by giving them a natural color. It has been determined that the vitamin C use reduces the vapor permeability index from 6.3 to 4.5 mg/m·h·kPa. Fruit and vegetable powders increase vapor permeability from 4.7 to 7.4 mg/m·h·kPa. In addition, the indicated method of adding vitamins C and F allows them to be saved in quantities of 75-80% and 67% respectively in the finished product.

Authors and Affiliations

О. С. Шульга, С. І. Шульга

Keywords

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  • EP ID EP577475
  • DOI -
  • Views 72
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How To Cite

О. С. Шульга, С. І. Шульга (2018). BIODEGRADABLE EDIBLE FILMS AND COATINGS AS A METHOD OF INTRODUCING VITAMINS IN CONFECTIONERY AND BAKERY PRODUCTS. Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки, 29(2), 284-289. https://europub.co.uk./articles/-A-577475