Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/19379
Title: Choosing fruit - berry fillings for condensed сanned milk with sugar
Authors: Ryabokon, Natalia
Rindyuk, Dmitry
Keywords: effective viscosity
ефективна в’язкість
fruit fillings
рослинні наповнювачі
jam
джем
rotational viscometer
ротаційний візкозиметр
syrup
сироп
Issue Date: 2014
Citation: Ryabokon, N. V. Choosing fruit - berry fillings for condensed сanned milk with sugar / N. V. Ryabokon, D. V. Rindyuk // Journal Food and Environment Safety. – 2014. - Volume XIII, Issue 3. - P. 193-199.
Abstract: The rheological and organoleptic properties of condensed canned milk with sugar and fruit fillings were determined. The syrups’ and jams’ usage in the technology of condensed canned milk with sugar reduces the viscosity of finished products and increase the length of the structures destruction in products with fruit jam. We studied the impact of fruit-berry jam on the indicators of conditional dynamic threshold fluidity and fluidity ratio of condensed canned milk with sugar and the possibility of losing the product’s fluidity during storage. In the CCM recipes with sugar and fruit - berry fillings, the preference should be given to fruit-berry syrup.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/19379
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