The structure-forming properties of semi-product on the basis of concentrated low lactos milk whey

Hnitsevych, Viktoriia and Гніцевич, Вікторія Альбертівна and Honchar, Y. М. and Гончар, Ю. М. and Yevdomakha, T.I. and Євдомаха, Т. І. (2019) The structure-forming properties of semi-product on the basis of concentrated low lactos milk whey. Обладнання та технології харчових виробництв (2 (39)). pp. 20-27. ISSN 2079-4827

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Abstract

The rheological properties of the semi-finished model systems, the components of which are fermented and condensed whey milk with low lactose content and fermented pumpkin pulp, were investigated. The influence of the ratio of components on the formation of structure-forming indicators is established. Studies of rheological and functional-technological properties have proved the rational content of condensed low-lactose whey and fermented pumpkin pulp with high pectin content as (60…70): (30…40). This ratio exhibits high emulsifying and stabilizing properties, allowing to obtain emulsion systems with a stability of 98±2 % for oil content of 60 %. Thus, the use of a semi-finished product as a basis for emulsion-type sauces is substantiated.

Item Type: Article
Uncontrolled Keywords: milk whey, fermented pumpkin pulp with high pectin content, low-lactose whey concentrated in vacuum, model system, rheological properties
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 11:25
Last Modified: 01 Apr 2020 11:25
URI: http://elibrary.donnuet.edu.ua/id/eprint/1735

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