STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT
Oleksander Cherevko, Valerii Mykhaylov, Andrii Zahorulko, Aleksey Zagorulko, Iryna Gordienko One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health. Such products include multicomponent fruit and berry pastes and dried […]
INVESTIGATION OF THE INFLUENCE OF STABILIZERS ON THE VISCOSITY OF THE RECOVERED MIXTURE OF A HYPERTONIC DRINK FOR ATHLETES
Sergiy Bochkarev, Viktoria Mazaeva, Tetiana Ovsiannikova, Oksana Zviahintseva When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of a reconstituted […]
METHODS FOR DETERMINING THE CHARACTERIZATION OF MASHES WITH FIBER FOR SEMI-FINISHED PRODUCTS ON THE MILK-PROTEIN BASE
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Olena Onopriichuk, Oleksandr Savchenko, Оlena Ochkolyas The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters. The article presents main methods for determining characteristics of mashes with […]
STUDY OF THE EFFECTIVE VISCOSITY OF GELATINIIZED STARCH DISPERSIONS, BASED ON PHYSICALLY MODIFIED STARCHES, DEPENDING ON TECHNOLOGICAL FACTORS
Svetlana Andreeva, Marina Kolesnikova, Yevgen Pyvovarov, Tetyana Khaustova, Aliona Dikhtyar The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors. Realization of the research aim allows to get products (sauces, creams, fillers for confectionary products and so on), using physically modified starches, […]