OPTIMIZATION OF THE FORMULATION OF BEAN PASTES TO IMPROVE THE QUALITY OF CONFECTIONERY SEMI-FINISHED PRODUCTS

Authors

  • Ihor Stadnyk Ternopil National Technical University named after Ivan Puluy
  • Petro Havrylko Uzhhorod Trade and EconomicInstitute of State University of Trade and Economics. Uzhhorod https://orcid.org/0000-0003-2467-8150
  • Lesya Kahanets-Havrylko Uzhhorod Trade and EconomicInstitute of State University of Trade and Economics. Uzhhorod https://orcid.org/0000-0002-2800-1465
  • Tetyana Khushtan Uzhhorod Trade and EconomicInstitute of State University of Trade and Economics. Uzhhorod https://orcid.org/0000-0002-0299-0437
  • Stefan Talapa Uzhhorod Trade and EconomicInstitute of State University of Trade and Economics. Uzhhorod https://orcid.org/0009-0001-1231-685Х

DOI:

https://doi.org/10.30890/2567-5273.2025-37-01-032

Keywords:

food technologists, legumes, pasta, process

Abstract

The scientific work was carried out within the framework of a new direction of research aimed at the integration of paradigms of scientific knowledge in the field of food technologies with the use of legumes in the confectionery industry, both domestic an

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References

Кравченко М. Ф., Шаповал С. Л., Рибчук Л. А. Властивості поверхні цукрових паст. Міжнар. наук.-практ. журн. «Товари і ринки». № 4 (28). С. 124-131. 17.12.2018.

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Мазаракі А. Mister Bean. Tasty Legume Dishes / A. A. Мазаракі,М.Ф. Кравченко, М.П. Демічковська; за ред. А.А. Мазаракі. – Київ : Київ. нац. торг.-екон. ун-т, 2019. –292 с.: іл.

Igor Stadnyk, Volodymyr Piddubnuy, Mykhail Kravchenko, Larysa Rybchuk, Olena Kolomiiets, Svitlana Danylo Adhesion of marzipan pastes based on dry demineralized whey/Potravinarstvo Slovak Journal of Food Sciences, vol. 14, 2020, p.https://doi.org/10.5219/1351

Stadnyk I., Derkach A., Kravcheniuk K., Fedoriv V. / The influence of the technological environment on the mechanical wear of the working organs of the machine // SWorldJournal, 1(23-01), (2024), P. 31–38. DOI: 10.30888/2663-5712.2024-23-00-016

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Published

2025-02-28

How to Cite

Стадник, І., Гаврилко, П., Каганець-Гаврилко, Л., Гуштан T., & Талапа, С. (2025). OPTIMIZATION OF THE FORMULATION OF BEAN PASTES TO IMPROVE THE QUALITY OF CONFECTIONERY SEMI-FINISHED PRODUCTS. Modern Engineering and Innovative Technologies, 1(37-01), 118–126. https://doi.org/10.30890/2567-5273.2025-37-01-032

Issue

No. 37-01 (2025)

Section

Articles

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