Перегляд за Автор "Podkovko, Oksana"
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Документ Butter paste development witn red beet powder(2013) Ivanov, Sergey; Rashevska, Tamara; Podkovko, OksanaWe have developed a butter paste with red beet powder. Ми розробили масляну пасту з порошком червоного столового буряка.Документ Heat resistance determination of butter paste with red beet powder(2014) Podkovko, Oksana; Smirnova, Elizabeth; Rashevska, TamaraДокумент The microstructure of water solutions from red beet additives investigation for using in the butter paste(2016) Podkovko, Oksana; Rashevska, TamaraDuring experimental studies it was found that the structure of water solutions of powders obtained by different drying methods, is similar.Jt consists of two tissues types: mechanical and leading. However, the structure of criopovvder is most definitely, contains indissoluble tissues vegetables that were restored faster and belter. The butter paste wills red beet crioporwder is characterized by high organoleptic characteristics, heat resistance and hardness with simultaneous plasticity of the product.Документ Water phase condition in the butter paste with red beet powder(2015) Podkovko, Oksana; Rashevska, TamaraThe technology of butter paste with red beet powder based on butter with addition of dry skimmed milk, flaxseeds and inulin is developed. The quantity of the plant food additives in the ready product is red beet powder - 0.80 %, inulin — 1.50 %, flaxseeds - 2.90 %. The condition of the water phase in the fresh product was investigated for the indicators: dispersion of plasma and forms of moisture connection. Dispersion was determined by computing the drops of moisture under the microscope MICROmed XS-2610. The article concludes that the adding of red beet criopowder. flaxseeds, inulin with simultaneously mechanical processing provokes dispersion of moisture in the butter paste with increasing droplets with the diameter of 1...5 microns. Main forms of moisture connection research were conducted by thermogravimetry method with derivatograph Pauli-Erdene 0-1500 D system. These results suggest that the selected complex of plant food additives leads to increasing amount of monomolecular and polymolecular firmly bound moisture.