Rational parameters of low-lactose emulsion sauces technology substantiation

Lokhman, Natalya and Лохман, Наталя Володимирівна and Nykyforov, Radion and Никифоров, Радіон Петрович and Kryklyvets, Daria and Крикливець, Дар'я Олександрівна (2019) Rational parameters of low-lactose emulsion sauces technology substantiation. Обладнання та технології харчових виробництв (1(38)). pp. 19-27. ISSN 2079-4827

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On the basis of theoretical and experimental researches, rational parameters of the technology of lowcalcoto emulsion sauce on the basis of protein-carbohydrate semi-finished product are substantiated, which enables to expand the assortment of products of the restaurant industry, increase its nutritional and biological value, and make full use of the nutritional potential of dairy and vegetable raw materials. According to the results of the experiments, protein-carbohydrate semifinished products showed high emulsifying and stabilizing properties, resulting in obtaining stable emulsion sauces of high nutritional value. It was established that the rational parameters for empiring maximum functional and technological properties of protein-carbohydrate semifinished products should be carried out at a temperature of 20…35 °С, with a pH of medium — 4,5…6,0 units, for the contents of guar gum — 0,25 % and sugar not more than 5 %, as well as hydrolysis of lactose in order to reduce its content to 53…55 % should be carried out at 37 ± 1°C at a concentration of -galactosidase 0.04 %.

Item Type: Article
Uncontrolled Keywords: sauce, protein-carbohydrate semi-finished product, lowlactic sauce, emulsifying ability, emulsion stability, guar gum
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 08:44
Last Modified: 01 Apr 2020 08:44
URI: http://elibrary.donnuet.edu.ua/id/eprint/1729

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