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Model of perfect chemical composition of the product according to the requirements of nutriciology
(2016) Dorohovich, Antonella; Dorohovich, Victoriya; Petrenko, Nikolay
The model of the ideal food. The model is presented in a hierarchical tree, with the distribution of proteins, fats and carbohydrates in chemical composition. The proposed evaluation of food quality control as required, taking into account the weight coefficients
Using sugar replacers in technology sponge cakes
(2016) Dorohovich, Victoriya; Abramova, Asiat
To reduce glycemic index and caloric content of products and providing special purpose we used sugar replacers: izomaltitol, erytritol, maltitol. З метою зниження глікемічності та калорійності виробів і надання їм спеціального призначення нами застосовано цукрозамінники поліоли: ізомальтітол, еритрітол, мальтітол.
The use of flax products processing in technology sponge cakes functional purpose
(2016) Dorohovich, Victoriya; Abramova, Asiat
The purpose of our work is to develop sponge cakes functionality. To achieve this task, we considered it appropriate to use in production technology sponge cakes processed flax (linseed meal), as flax is a natural source of ω-3 and ω-6 polyunsaturated fatty acids.