Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream

Ескіз

Дата

2021

ORCID

DOI

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Назва журналу

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Назва тому

Видавець

Анотація

Ice cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.

Опис

Ключові слова

Ice cream, β-glucan, vegetable, морозиво, β-глюкан, овочі, кафедра технології молока і молочних продуктів, кафедра технології м’яса і м’ясних продуктів

Бібліографічний опис

Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, M. Buniowska, I. Shevchenko, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 4. – P. 691–702.

Колекції

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