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http://elartu.tntu.edu.ua/handle/lib/37387| Titel: | THE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTER |
| Författare: | Стадник, Ігор Ярославович Балабан, Степан Миколайович |
| Affiliation: | Тернопільський національний технічний університет, вул. Руська, 56, м.Тернопіль, 46001 (UA) |
| Bibliographic description (Ukraine): | Stadnyk I. THE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTER [Текст] / I. Stadnyk, V. Piddubnuy, M. Kravchenko, L. Rybchuk, S. Balaban, T. Veselovska // Potravinarstvo Slovak Journal of Food Sciences. vol. 15, 2021, - p. 318-32. https://doi.org/10.5219/1578 - Текст: англ. - Бібліогр.: 36 назв.elovska |
| Journal/Collection: | Potravinarstvo Slovak Journal of Food Sciences |
| Utgivningsdatum: | 12-apr-2021 |
| Submitted date: | 12-feb-2021 |
| Date of entry: | 18-feb-2022 |
| Country (code): | SK |
| Nyckelord: | legume butter; dry whey powder; bean; rheological properties; modeling |
| Number of pages: | 12 |
| Page range: | 318-329 |
| Sammanfattning: | This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. |
| URI: | http://elartu.tntu.edu.ua/handle/lib/37387 |
| ISBN: | 1337-0960 |
| Copyright owner: | Стадник І. Я., Балабан С. М. |
| References (Ukraine): | 1. Arseneva, T. P., Baranova, Y. V. 2007. Osnovnye veshchestva dlia obohashchenyia produktov pytanyia (Essential Substances for Eating Foods). Pyshchevaia promyshlennost, vol. 1, p. 6-8. 2. Avdeyeva, L. Y. 2003. Improvement of the technology of combined meat products with vegetable proteins : dissertation theses. Kiev, Ukraine, 234 p. 3. Bachinska, J. 2017. The Use of Alternative Raw Material in Production of Pastry Products as a Progressive Direction in Creating the Products of High Biological ValuePath o fScience. International Electronic Scientific Journal, vol.3, no. 2, р. 71-79. 4. Balia, L. V. 2011. Commodity science characteristics of white grain beans. Progressive technology and technologies offood production, restaurant and hotel economy and trade.Economic strategy and prospects for the development of trade and services, p. 3. 5. Balia, L. V. 2013. Improving the quality of canned beans in the fruit and vegetable sauce : dissertation theses. Kharkov, Ukraine, 19 p. |
| Content type: | Article |
| Samling: | Зібрання статей |
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