Статті

Результати пошуку

Зараз показуємо 1 - 2 з 2

Research features of low-fat ice cream mixtures structuring with beta-glucan and pectin-containing vegetable raw materials
(2022) Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna
Ice cream, as a food polydisperse system, requires special production conditions, in particular compliance with the maturation time of the ice cream mixtures, which ensures a regulated degree of the mixture structuring before freezing. Ice cream mixes show a viscosity anomaly, especially with a low shear gradient, so they are classified as non-Newtonian structured liquids. Effective viscosity is one of the most important y properties of non-Newtonian systems, which changes with the change in shear rate as a result of the gradual destruction of their structure.
The process optimization of protopectin enzymolysis of vegetable raw materials for its use in ice cream production
(2021) Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna
In foods, especially structured, an important role is played by the use of stabilizing substances, which include pectins. As protective colloids, they perform important technological functions - have a stabilizing and emulsifying ability, form a creamy consistency and increase overrun, which is important for the formation of ice cream quality indicators.