Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream

Ескіз

Дата

2021

ORCID

DOI

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Назва журналу

Номер ISSN

Назва тому

Видавець

Анотація

The expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. In dispersed food systems, pectins as protective colloids have a stabilizing and emulsifying ability, form a creamy consistency, increase whipping and control syneresis, which is important for the formation of ice cream quality indicators. Highly purified pectin preparations are usually used in ice cream.

Опис

Ключові слова

ice-cream, vegetable, pectin, морозиво, овочі, пектин, кафедра технології молока і молочних продуктів, кафедра інформаційних технологій, штучного інтелекту і кібербезпеки

Бібліографічний опис

Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, N. Breus, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 2. – P. 321–332.

Колекції

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