Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Influence of vegetable fiber on quality indicators of creamy beverages(2024) Tymchuk, Alla; Shumylo, OleksiyThe dairy industry is one of the main components of the country's agro-industrial complex, providing the population with high-quality, safe and competitive roducts in the required quantity. It is optimal to add 1.5±0.5 % plantain seed husk to ensure appropriate organoleptic characteristics of the creamy drink, homogeneous and evenly viscous consistency throughout the whole mass. The drink has a light cream color. The proposed method for the production of a creamy beverage with a functional and technological ingredient - plantain seed husk, makes it possible to diversify the product range, to obtain a finished product with preventive properties, standardized quality indicators and appropriate taste.Документ Fiber from thistle seeds in albumine product(2023) Soloviov, Nikita; Tymchuk, Alla; Grek, OlenaThe improvement of the assortment structure is facilitated by the introduction of progressive technological processes, the creation of new technologies using various types of non-traditional raw materials, which reduce the caloric content 184 and simultaneously increase the nutritional and biological value of dairy products. New principles of using plant ingredients can be implemented by creating functional mixtures, the use of which will allow to develop a wide range of albumin products, to ensure the stability of their technological properties during storage, to minimize the consumption of dairy raw materials, and to involve plant raw materials in the technological cycle of production.