Starch syrups as substitutes for sugar and milk powder in ice cream

Скорочена інформація про документ
dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorBass, Oksana
dc.date.accessioned2020-11-27T08:59:43Z
dc.date.available2020-11-27T08:59:43Z
dc.date.issued2020
dc.description.abstractТhe article considers the existing and promising ways to use starch syrup in milk-based ice cream recipes. The influence of substitution of sugar on dry skimmed milk starch syrup and starch on the characteristics of mixtures for the production of ice cream of classical types has been investigated. to study the possibility of simultaneous replacement of sugar and dry skim milk residue with starch syrup in milk-based ice cream, the degree of substitution of the milk component up to 30% is used, which will ensure its minimum possible content in the product (at least 7%). Simultaneous replacement of milk powder and sugar on the composition of starch syrup with different carbohydrate composition has been carried out. The article describes the results of analytical and experimental research methods: rheological characteristics and cryoscopic temperature of mixtures, organoleptic characteristics of ice cream, whipped cream, resistance to melting. as a result of the conducted researches the multifunctional technological properties of starch syrup with low and high degree of saccharification in the composition of mixtures for ice cream production as sweeteners, cryoprotectants, thickeners and structure stabilizers has been revealed. Studies confirm the feasibility of using composite mixtures of low-sugar and high-sugar starch syrup as substitutes for sugar and milk powder in ice cream. on the basis of research, ice cream recipes with improved characteristics and reduced cost have been developed.uk_UA
dc.identifier.citationKochubei-Lytvynenko, O. Starch syrups as substitutes for sugar and milk powder in ice cream / O. Kochubei-Lytvynenko, G. Polischuk, O. Bass // New industries, digital economy, society–projections of the future iii : dedicated to the 75th anniversary of the university of Ruse : 59th Annual Science Conference of Ruse University. – Razgrad, Silistra : Ruse, 2020. – P. 514.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/32281
dc.language.isoenuk_UA
dc.subjectsugar substitutesuk_UA
dc.subjectice creamuk_UA
dc.subjectstarch syrupuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectзамінники цукруuk_UA
dc.subjectморозивоuk_UA
dc.subjectкрохмальний сиропuk_UA
dc.titleStarch syrups as substitutes for sugar and milk powder in ice creamuk_UA
dc.typeThesisuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
11.pdf
Розмір:
233.93 KB
Формат:
Adobe Portable Document Format
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Тези доповідей