Перегляд за Автор "Obolkina, Vera"

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  • Ескіз
    Документ
    Batter biscuits on the basis of oat malt with high biological value
    (2013) Skrypko, Anhelina; Obolkina, Vera; Yemelyanova, Nina; Kyianytsia, Svetlana
    Improving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.
  • Ескіз
    Документ
    Butter biscuit with increased biological value
    (2014) Obolkina, Vera; Skrypko, Anhelina; Yemelyanova, Nina; Kyianytsia, Svetlana
    Improving technology butter cookie with a high content of essential amino acids, macro- and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products.
  • Ескіз
    Документ
    Chemical composition of fenugreek hay leaves
    (2018) Obolkina, Vera; Nosenko, Tamara; Dzyhar, Olga; Rakhmetov, Dzhamal
    The chemical composition of the leaves of fenugreek hay, which is a source of biologically active substances and used as a spicy-aromatic raw material in confectionery, has been determined. It is proved that the presence of phenolic compounds, essential nutrients, aromatic substances in the fenugreek leaves should contribute to prolongation of the shelf life, increase of nutritional value, improvement of organoleptic properties of confectionery. Визначено хімічний склад листків пажитника сінного, який є джерелом біологічно-активних речовин та використовується як пряно-ароматичною сировиною у кондитерських виробах. Доведено, що наявність у листках пажитнику фенольних сполук, ессенціальних нутрієнтів, ароматичних речовин має сприяти подовженню терміну придатності, підвищенню харчової цінності, поліпшенню органолептичних властивостей кондитерських виробів.
  • Ескіз
    Документ
    Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technology
    (2013) Skrypko, Anhelina; Obolkina, Vera; Kyianytsia, Svetlana
    The consumer properties of pastry items depend on the quality of recipe components, their chemical composition and technological properties. The sprouted grains contain the entire set of ingredients necessary for a balanced diet: low molecular weight proteins, amino acids, carbohydrates, food fibers, minerals, vitamins.
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    Документ
    Study of oat malt influence on butter biscuit structuring
    (2013) Skrypko, Anhelina; Kyianytsia, Svetlana; Obolkina, Vera; Yemelyanova, Nina
    Improving technology butter cookie with a high content of essential amino acids, macro-and micronutrients and other bioactive components. Adding malt flour contribute to the accumulation of maltose and glucose through hydrolysis of starch under the action of amylolytic enzymes, which can reduce the sugar content in pastry products. Удосконалення технології здобного печива з підвищеним вмістом незамінних амінокислот, макро- та мікронутрієнтів, інших біологічно-активних компонентів. Додавання солодового борошна сприятиме накопиченню мальтози і глюкози завдяки гідролізу крохмалю під дією амілолітичних ферментів, що дозволяє зменшити вміст цукру в борошняних кондитерських виробах
  • Ескіз
    Документ
    Substantiation of using wine-making secondary products as alternative raw material for confectionery industry
    (2013) Kalinovska, Tatyana; Obolkina, Vera
    The article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.
  • Ескіз
    Документ
    Substantiation of using wine-making secondary products as alternative raw material for confectionery industry
    (2014) Kalinovska, Tatyana; Obolkina, Vera
    The article is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.
  • Ескіз
    Документ
    The use of by-products of wine-making in creating functional confectionery
    (2013) Kalinovska, Tatyana; Obolkina, Vera
    The thesis is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.
  • Ескіз
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    Use of grapes processing products in developing innovation confectionery technologies
    (2013) Kalinovska, Tatyana; Obolkina, Vera; Kyianytsia, Svetlana; Krapivnitska, Iryna
    A promising direction is the development of technologies for confectionery products using grapes. This makes it possible to create a new range of confectionery products using natural dyes, antioxidants, enhance food and biological value.
  • Ескіз
    Документ
    Use of herbal raw materials in flour confectionery products manufacturing as antioxidants and enhancers of nutritional value
    (2017) Dzyhar, Olga; Datsenko, Anna; Obolkina, Vera; Smirnova, Elizabeth