TITLE ……………………


   
  

140 

 

Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XVI, Issue 3 - 2017, pag. 140 - 146 

 

RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE 

MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF 

CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER 

 
*Mariia IANCHYK¹, Oleksandra NIEMIRICH¹, Oksana VASHEKA¹, Olena YANCHYK² 

 

¹National University of Food Technologies, Kyiv, Ukraine 

²Vinnytsia trade and economic institute of KNTEU 

*Corresponding author: Mariia_ianchyk@ukr.net 
Received   2nd July 2017, accepted 25th September 2017 

 

Abstract: The article is devoted to research of model systems of a new finishing confectionery semi-

finished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester.    
A derivatographic analysis of the model systems of a confectionery semi-finished product was carried 

out and the distribution of moisture connection forms was investigated. Types of moisture connections 

were determined in terms of the classification system of Rehbinder P.A. which is based on a magnitude 

of connection  energy of water with material.  
The results of microstructure researches of model systems are presented in the article. It has been 

found that particles of banana powder do not act as crystallization centers and therefore do not exert 

impact on the process of grain formation of sucrose in fondant mass.   
The expediency of surfactant use in the production of a new confectionery semi-finished product with 

banana powder is proved.  

 

Keywords: finishing semi-finished products, plant powder, fondant mass, surfactant, grain 
formations. 

 

1. Introduction 

 

In the 21st century, a topical issue of the 

world level is considerable prevalence of 

chronic non-communicable diseases 

(NCD), which causes global social and 

economic losses of the population in many 

countries of the world, including Ukraine. 

Risk factors that cause by NCD are known 

and widespread among the population. 

Simultaneous reduction of the frequency 

and levels of several common risk factors 

contributes to the reduction of the preva-

lence of the main NCD. 

In this regard, World Health Organization 

(WHO) has proposed an integrated 

prevention program for non-communicable 

diseases across the country. One of the 

main directions of disease prevention is 

healthy eating, which suggests that diets 

should consist of a variety of products of 

predominantly plant origin. 

Today, the nutrients lack of the plant origin 

in nutrition of the population has become a 

serious problem, being connected with a 

sharp decrease in energy consumption and 

a change in diet, which does not provide 

the formed physiological needs in a 

number of irreplaceable nutrients. 

Consumption of confectionery products 

plays a significant role in full nutrition of 

various age groups of the population, 

especially children. They are in steady 

demand, first of all, thanks to refined taste 

properties. Value of confectionery products 

in food is caused by the high energy value 

which is provided by the considerable 

content of sugars, and in some products by 

content of fats, but their nutrition value is 

limited [1]. Therefore, the use of plant raw 

materials for enrichment this category of 

products is relevant today.  

High moisture content in plant raw materi-

als is the reason of their instability during 

storage, because of bacterial, enzymatic 

http://www.fia.usv.ro/fiajournal


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue  3 – 2017 

 
Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK, Research on microstructure and 
redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana 
powder, Food and Environment Safety, Volume XVI, Issue 3 – 2017, pag. 140-146 

 

141 
 

 
 

 

and chemical damage. Drying at low tem-

peratures is the most rational way of 

preservation, as in dried products microbi-

ological processes are slowed down, and 

the composition of nutritious and biologi-

cally valuable substances remains close to 

natural [2, 3]. Therefore, in order to reduce 

the energy value and increase the nutri-

tional value of confectionery products, it is 

expedient to use plant powders which are 

concentrates of biologically active sub-

stances [4]. 

In this regard, after having taken into 

consideration some modern studies in the 

field of finishing semi-finished products, we 

came to the conclusion of making some 

universal confectionery semi-finished 

products which will considerably reduce time 

of technological process with production, 

enlarge the range of products, have increased 

nutrition value and improve organoleptic 

properties. For enrichment, sugar fondant was 

chosen. 

Banana powder was chosen as material for 

enrichment of fondant, provided by the 

company "Naturex AG", Switzerland 

(Conclusion of the State Sanitary and 

Epidemiological Service No. 05.03.02-03 / 

125796 dated 27.12.2011), which has a 

moisture mass fraction of  5% and a 

dispersion of 10-20 microns. This powder 

has high organoleptic properties, namely, 

intense taste and aroma. Banana powder is 

a source of dietary fiber, organic acids, 

potassium and magnesium [5,6].   

Addition of butter will make the basis of a 

semi-finished product more plastic: me-

chanical influence, on its further use, will 

carry out much easier as it receives the 

necessary form when being decorated. Re-

search results of confectionery semi-

finished products showed that for the best 

structural and mechanical properties it is 

important to add the surfactant when add-

ing the powder-butter mix, since it allows 

holding the corresponding consistency un-

der the influence of temperature. Citric ac-

id ester and mono - diglycerides (Е 472 c) 

– are the surfactants added in an obligatory 

amount of 0.5% from the weight of a semi-

finished product that help keep uniform 

structure with multiple thermal and me-

chanical influence [7, 8].  

The addition of plant powder, butter and 

surfactant influences significantly the 

structural and mechanical properties of a 

ready-made product and changes its 

rheological properties. The considerable 

influence on formation of structural 

characteristics and storage terms has to 

comply with the condition of water phase 

[9]. Due to addition in its composition of 

plant powder and butter, the amount of 

moisture in a semi-finished product 

increases, thus making possible the 

premature development of microorganisms 

and reduction its storage shelf life. 

Therefore, the purpose of research was to 

study redistribution of the moisture 

connection forms  in model systems of a 

confectionery semi-finished product with 

banana powder by the method of  

thermogravimetric analysis. 

 

2. Materials and methods 

 

To do the research aimed at, the following 

samples were used: a control sample con-

sisting of sugar fondant with moisture con-

tent of 11.2% (sample A); sugar fondant 

with addition of banana  powder in amount 

of 18% to prescription weight with the 

general moisture content of 12.6% (sample 

B); sugar fondant with mixture addition of 

powder and butter (moisture content of 

16.6%) to prepare preliminary mixing of 

butter (20%) with banana powder (18%) to 

homogeneous mass (sample C); sugar fon-

dant with mixture of powder and butter and 

additionn of surfactant in number of 0,8% 

to prescription weight with moisture con-

tent of 11.2% (sample D) [11]. The re-



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue  3 – 2017 

 
Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK, Research on microstructure and 
redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana 
powder, Food and Environment Safety, Volume XVI, Issue 3 – 2017, pag. 140-146 

 

142 
 

 
 

 

search of redistribution of the moisture 

connection forms was conducted by meth-

od of the thermogravimetric analysis, 

which at the same time allows taking 

measurements of temperature in samples, 

change in weight and speed. Curves were 

taken on a derivatograph of Paulie-Erden 

system Q-1500 D on air with the growth 

rate of temperature of 5 °C/min.  The 

weight of samples was of 197-205 mg. 

Derivatographic curves were reviewed: the 

differential-thermal analysis (DTA), ther-

mogravimetric (TG), differential thermo-

gravimetric (DTG) and temperature curve 

(T).  

On receival of derivatograms with the sub-

sequent processing by means of the mathe-

matical program PeakFit 4.12, the curve 

DTA on Gauss's curves was displayed and 

temperature peaks and intervals of its re-

moval with various types of connections 

were determined. The TG curve determined 

the amount of moisture removed in percent-

ages.  

The microstructure was investigated by 

means of Analytical Scanning Electron 

Microscope Jeol JSM-6060LA with a 600-

time increase. 

 

3. Results and discussion 

 

The method of the thermogravimetric 

analysis provides derivatograms of the 

experimental samples of semi-finished 

products.  In order to identify moisture 

with different connection forms and 

establish their role in formation of 

consistency and structure of finished 

products, according to the method 

proposed by Rashevskaya T.O. [10], the 

received curves of DTA were decomposed 

in simpler components, based on 

regularities of normal curves distribution 

of Gauss. Figure 1 shows the 

mathematically processed derivative 

curves of experimental types of fondant 

masses. Quantitative distribution of 

different moisture connection forms with 

material, and also temperature intervals 

and peaks of its removal are shown in 

Table 1.  

The derivatogram of the control sample 

(Fig. 1A) shows that the removal of 

weakly bound osmotic moisture takes 

place in two stages: in a wide temperature 

interval with a clear peak at 69 º C and 

diffuse peak at 78 ºС, which is well 

manifested during the mathematical 

processing of the curve. The total amount 

of weakly bound moisture in the structure 

of the product is 10.7%. The temperature 

peaks of 97 ºС and 143 ºС in the range 92-

147 ºС indicate the removal of the strongly 

bound moisture of the poly- and 

monomolecular layers respectively. 

The analysis of the derivatogram of the   

semi-finished product enriched with 

banana powder (Fig. 1B), indicates the 

redistribution of the moisture connection 

forms with the components of the product 

and a significant increase in the weakly 

bound osmotic moisture. In comparison 

with control sample, its relative quantity 

grows in structure by 2.2 times, and 

removal happens at higher temperatures 

than in the control sample and in three 

stages with peaks of 69 °C, 80 °C and 88 

°C. Removal of strongly bound moisture 

takes place discretely at temperatures over 

100 °C, which indicates high energy of 

connexions between components of a 

product and its water phase. The relative 

amount of strongly bound moisture in 

comparison with control sample decreases 

by 1.2 times. 

The obtained research results indicate that 

in the structure of the enriched fondant 

mass, as a result of swelling processes and 

interaction between water phase and com-

ponents of banana powder, the quantity of 

a disperse phase grows substantially and 

the surface of interphase interaction in-



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue  3 – 2017 

 
Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK, Research on microstructure and 
redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana 
powder, Food and Environment Safety, Volume XVI, Issue 3 – 2017, pag. 140-146 

 

143 
 

 
 

 

creases. Such processes promote formation 

of additional coagulative connection and 

structure plasticization of the enriched fon-

dant mass respectively.  

The following figures show derivatograms 

of enriched fondant mass with plant pow-

der and butter without surfactant (Fig. 1C) 

and with surfactant (Fig. 1D). The nature 

of the DTA curves of the experimental 

samples, the similarity of the peaks and the 

temperature intervals of the moisture re-

moval and its quantitative distribution be-

tween various forms of bonding indicates 

the similarity of the interaction processes 

of the water phase with the components of 

the enriched fondant masses described 

above.   

In sample C, the amount of weakly bound 

moisture is increased by 1.5 times as com-

pared with the sample B and by 3.3 times 

as compared with the sample A (control). 

It is caused by the addition of butter to the 

model system, which contains a significant 

amount of weakly bound moisture, part of 

which is absorbed by banana powder. In 

sample D, this moisture content is reduced 

by 1.3 times as compared with the previous 

sample, which allows us to conclude that 

the surfactant is able not only to hold the 

fat phase of the semi-finished product, but 

it also contributes partly to the redistribu-

tion of moisture to the side of the strongly 

bound. At the next stage, the microstruc-

ture of experimental species of confection-

ary semi-finished products with an increase 

of 200 and 500 times was studied. The re-

ceived pictures of a microstructure are giv-

en in the Figure 2. 

 

62 78
97

143
DTA

TG

T
50 100

A

 

TG

DTA
69 80

88

125 137

50 100
T

B  

TG

DTA

T
50 100

51
65 79

94
101

119

137

C  

50 100
T

DTA

TG

D

60 71
87

98
108

122 146

 

Fig. 1. Derivatograms of confectionery semi-finished products model systems 

 

 

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue  3 – 2017 

 
Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK, Research on microstructure and 
redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana 
powder, Food and Environment Safety, Volume XVI, Issue 3 – 2017, pag. 140-146 

 

144 
 

 
 

 

 

 

 

Table 1. 

The moisture connection forms of confectionery semi-finished products model systems 

Forms con-

nection of 

moisture 

Sample A Sample B Sample C Sample D 
R

e
la

ti
v
e
 m

o
is

tu
r
e
 c

o
n

te
n

t,
%

 

Removal tem-

perature, ˚C 

R
e
la

ti
v
e
 m

o
is

tu
r
e
 c

o
n

te
n

t,
%

 

Removal tem-

perature, ˚C 

R
e
la

ti
v
e
 m

o
is

tu
r
e
 c

o
n

te
n

t,
%

 

Removal tem-

perature, ˚C 

R
e
la

ti
v
e
 m

o
is

tu
r
e
 c

o
n

te
n

t,
%

 

Removal tem-

perature, ˚C 

p
e
a
k

 

in
te

r
v
a
l 

p
e
a
k

 

in
te

r
v
a
l 

p
e
a
k

 

in
te

r
v
a
l 

p
e
a
k

 

in
te

r
v
a
l 

Weakly 
bound mois-

ture 

10.7   23.7   34.8   25.9   

Mechanical             

Osmotic 6.3 
4.4 

62 
78 

47-70 
71-91 

11.1 
8.7 
7.9 

69 
80 
88 

55-71 
72-83 
84-99 

15.0 
9.0 
10.8 

65 
79 
94 

56-72 
73-86 
87-92 

9.8 
4.5 
11.6 

60 
71 
87 

50-69 
70-75 
76-96 

Strongly 
bound mois-

ture 

89.3   72.3   65.2   74.1   

Poly 
molecular 

34.8 97 92-120 43.7 125 
 

100-126 
 

25.9 
22.9 

101 
119 

93-115 
116-123 

23.2 
4.5 

98 
108 

97-104 
105-110 

Mono 
molecular 

54.5 143 121-147 28.6 137 127-146 16.4 137 124-146 38.4 
8.0 

 

122 
146 

111-138 
139-149 

 

During the research of the model systems 

microstructure, it is shown that in sugar 

fondant prevails homogeneous crystal 

phase. Fondant mass is presented by sepa-

rate crystals up to 10 microns in size, even-

ly distributed over the entire mass (Fig. 

2A). At addition of banana powder, there is 

uneven, namely, conglomerate distribution 

in research system. It was found that parti-

cles of powder do not act as centers of 

crystallization during maturing and there-

fore do not exert an impact on the process 

of sucrose crystal formation in fondant 

mass (Fig. 2B). The uniform distribution of 

powder in model system is reached by pre-

liminary receiving powder and butter mix 

(Fig. 2C). By microstructural research it is 

shown that the crystals of fondant are sur-

rounded by a fatty phase of butter, and the 

bulked-up particles of powder do not form 

groups. The surfactant introduction pro-

motes the receiving of homogeneous poly-

phase systems that is confirmed by uni-

form plastic structure (Fig. 2D). 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue  3 – 2017 

 
Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK, Research on microstructure and 
redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana 
powder, Food and Environment Safety, Volume XVI, Issue 3 – 2017, pag. 140-146 

 

145 
 

 
 

 

  
A B 

  
C D 

Fig. 2. Microstructure of confectionery semi-finished products model systems 

 

4. Conclusions 
 

Consequently, according to the results of 

studies on the redistribution of the mois-

ture connection forms, it has been estab-

lished that the addition of banana powder 

and butter contributes to the increase of 

osmotic moisture, which influences nega-

tively the process of storage of confection-

ery semi-finished products. The addition of 

surfactant acts in the opposite direction and 

contributes to the increase of strongly 

bound moisture, in particular monomolecu-

lar one. The study of microstructure has 

shown that banana powder does not affect 

the crystal formation of the fondant mass, 

but some uneven distribution of particles in 

the research system is observed. The addi-

tion of butter and surfactant helps to obtain 

a homogeneous polyphase system. 

 

 

 

5. References 
 

[1]. ANNUNZIATA A., VECCHIO R., Functional 

foods development in the European market: A con-

sumer perspective, Journal of Functional Foods, 3 

(3): 223–228, (2011). 
[2]. DOLINSKY A., MALETSKAYA K., 

SNEZHKIN Y., Fruit and vegetable powders pro-

duction technology on the bases of spray and con-

vective drying methods, Drying Technology: An 

International Journal, 10 May: 265, (2007). 

[3]. MILNER J.A., Functional foods and health: a 

US perspective, British Journal Nutrition, 88(l.2): 

151–158, (2002).  

[4]. IANCHYK M., NIEMIRICH A.. Theoretical 

aspects enrichment of fondant masses nontradition-

al plant materials, Scientific messenger of Vinnitsa 
National Agrarian University, 1 (89): 168-173, 

(2015). 

[5]. IANCHYK M., NIEMIRICH A., GAVRYSH 

A., YANCHYK O., Study of functional and techno-

logical properties of plant powders for use in con-

fectionery industry,  Food Science and Technology, 

10(4): 31-36, (2016). 

[6]. KREMNEV O., BOROVSKY V., SNEZHKIN 

Y., Method of production powders from liquid and 

paste-like products, USSR, N 947985. – 1981. 

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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue  3 – 2017 

 
Mariia IANCHYK, Oleksandra NIEMIRICH, Oksana VASHEKA, Olena YANCHYK, Research on microstructure and 
redistribution of the moisture connection forms in the model systems of confectionery semi-finished product with banana 
powder, Food and Environment Safety, Volume XVI, Issue 3 – 2017, pag. 140-146 

 

146 
 

 
 

 

[7]. IANCHYK M., NIEMIRICH A., Technology 

of confectionery semifinished with bananas and 

carrots, Scientific messenger of Lviv national 

university of veterinary medicine and 

biotechnologies named after s.z. Gzhytskyj , Т.18, 2 

(68): 130-133, (2016).  

[8]. KAUR S., DAS M., Functional foods: an over-

view, Food Science Biotechnology, 20 (4): 27-35, 

(2011). 

[9]. BRATU M., STOICA A., MIHAIL B., The 
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5-9, (2007). 

[10]. RASHEVSKAYA T., GULYI I., PRYADKO 

N., SIMACHINA G., The role of water phase in 

fоrmation of microstructure of butter with red beet 

powder additive, Water management in the desing 

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[11]. IANCHYK M., NIEMIRICH A., Definition 

indicators of quality of the confectionery semi-

finished product with powders from banana and 

carrot, Ukrainian Journal of Food Science, 4 (1): 
76-84, (2016). 

 


	RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER
	*Mariia IANCHYK¹, Oleksandra NIEMIRICH¹, Oksana VASHEKA¹, Olena YANCHYK²
	¹National University of Food Technologies, Kyiv, Ukraine
	*Corresponding author: Mariia_ianchyk@ukr.net
	Abstract: The article is devoted to research of model systems of a new finishing confectionery semi-finished product which contains sugar fondant, plant powder, butter and surfactant - citric acid ester.
	In the 21st century, a topical issue of the world level is considerable prevalence of chronic non-communicable diseases (NCD), which causes global social and economic losses of the population in many countries of the world, including Ukraine.
	Risk factors that cause by NCD are known and widespread among the population. Simultaneous reduction of the frequency and levels of several common risk factors contributes to the reduction of the prevalence of the main NCD.
	In this regard, World Health Organization (WHO) has proposed an integrated prevention program for non-communicable diseases across the country. One of the main directions of disease prevention is healthy eating, which suggests that diets should consis...