Technology of casserole with milk-protein concentrate on the basis of buttermilk with the use of cranberry puree

Deinychenko, Liudmyla and Дейниченко, Людмила Григорівна and Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Dashivets, S. S. and Дашивець, С. С. (2019) Technology of casserole with milk-protein concentrate on the basis of buttermilk with the use of cranberry puree. Обладнання та технології харчових виробництв (1(38)). pp. 12-19. ISSN 2079-4827

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Abstract

During the work, the methods of analysis and synthesis, comparison, and system approach were used. The general chemical composition of the obtained product was determined by standard methods. The integral score was determined by the calculation method. Calculations were made on the weight of products corresponding to 330 kcal, that is, 10 % of the daily energy requirement of the person belonging to the workers of the third group of labor intensity. Organoleptic evaluation of product was performed by the profile analysis method. Quality profiles were built using the MS Excel computing program.

Item Type: Article
Uncontrolled Keywords: protein deficiency, milk protein concentrate, casserole, biological value
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 01 Apr 2020 07:16
Last Modified: 01 Apr 2020 07:16
URI: http://elibrary.donnuet.edu.ua/id/eprint/1724

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