Study of food additives influence on structural-mechanical characteristics of fatty fillings

Abstract

The influence of food additives of “Jerusalem artichoke tubers powder”, “Hedge-rose fruit powder” and nonfat sunflower lecithin on structural and mechanical characteristics of fat filling for waffle products was studied. It was found that optimal structural and mechanical characteristics of the fat filling were provided with the dosage of a complex of food additives of 10% instead of powdered sugar and replacement of liquid soya lecithin with nonfat sunflower lecithin.

Keywords

• food additives
• lecithin
• waffles with filling
• fat filling
• structural and mechanical characteristics
• organoleptic quality indicators