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

Preview

Text Hnitsevych, Honchar, Yevdomakha_article_02_2019.pdf Download (456kB) | Preview

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.

Actions (login required)

View Item