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Документ Chemical composition of fenugreek hay leaves(2018) Obolkina, Vera; Nosenko, Tamara; Dzyhar, Olga; Rakhmetov, DzhamalThe 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.Документ Substantiation of using wine-making secondary products as alternative raw material for confectionery industry(2014) Kalinovska, Tatyana; Obolkina, VeraThe 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.Документ Substantiation of using wine-making secondary products as alternative raw material for confectionery industry(2013) Kalinovska, Tatyana; Obolkina, VeraThe 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.Документ Butter biscuit with increased biological value(2014) Obolkina, Vera; Skrypko, Anhelina; Yemelyanova, Nina; Kyianytsia, SvetlanaImproving 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.