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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ Scientific explanation of the recipe composition of milk-vegetable pastas(2023) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Pivtoratska, AngelinaRecently, there has been an increased trend in the production and consumption of fermented milk products. In Ukraine, fermented milk pastas are gaining much more popularityДокумент Development of a new type of alcoholic ice cream(2021) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Mykhalevych, ArturThe modern range of milk-based ice cream with an alcohol component was analyzed. The choice of alcoholic tincture in the composition of milk ice cream was substantiated. The cryoscopic temperature of the mixtures was determined using a measuring complex, the dynamic viscosity was determined by a Heppler viscometer, the melting resistance was determined by the melting time of the hardened ice cream samples, and the ice cream was whipped by the weight method.Документ Starch syrups as substitutes for sugar and milk powder in ice cream(2020) Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Bass, OksanaТhe 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.Документ Complex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein Concentrates(2019) Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Mykhalevych, ArturThe scientific and practical interest in the dairy industry is the development aimed at obtaining food with high nutritional value, which corresponds to the basic concept of balanced and rational nutrition. These products include the technology of frozen desserts (ice cream) using milk -protein concentrates. At the Department of Technology of Milk and Dairy Products of the National University of Food Technologies (Kyiv, Ukraine), ice cream formulations were developed, which include full -fledged protein concentrates - cottage cheese and soy protein concentrate.Документ The research of organoleptic characteristics of minced semi-products with the use of demineralized milk whey enriched with Mg and Mn(2018) Chernyushok, Olga; Rozhko, Oleksandra; Kochubei-Lytvynenko, Oksana; Kushnir, AnatolyThe samples of broiled semi-finished products, which vary to content of demineralized milk whey enriched in Mn and Mg were produced. The correspondence of organoleptic characteristics of semis was conducted in comparison with organoleptic characteristics specified in DSTU 4437: 2005 "Semis, minced meat and cereal. Technical conditions".