Research of functional properties of macaroni products enrichrd with berries raw material

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dc.contributor.authorVoloshchuk, Galina
dc.contributor.authorHolikova, Tatiana
dc.date.accessioned2018-04-24T13:02:40Z
dc.date.available2018-04-24T13:02:40Z
dc.date.issued2015
dc.description.abstractThe paper deals with functional properties of macaroni products enriched with berries raw materials – powders of wild ash, whortberry and strawberry puree. The effect of berry raw materials to the quality of macaroni products as well as nutritional value has been presented. Such macaroni have new colors – succinic, violet, – bettering structure and lower quantity of dry substances in cooking water. Addition of berry raw material to the recipe of macaroni promotes enriching of it with cellulose, pectin, especially mineral matters, vitamins and organic acids. It has been proven that macaroni products enriched with berry raw material have radioprotective properties that appear in definite decreasing of Cs-137 accumulating in organism.uk_UA
dc.identifier.citationVoloshchuk, G. Research of functional properties of macaroni products enriched with berries raw materials / G. Voloshchuk, T. Golikova // International scientific-practical conference innovative technologies for production of functional foods, April,2015. - Kutaisi, Georgia – P. 56-61.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27149
dc.language.isoenuk_UA
dc.subjectmacaroni productsuk_UA
dc.subjectfunctional propertiesuk_UA
dc.subjectwild ashuk_UA
dc.subjectwhortberryuk_UA
dc.subjectstrawberryuk_UA
dc.subjectмакаронные изделияuk_UA
dc.subjectфункциональные свойстваuk_UA
dc.subjectрябинаuk_UA
dc.subjectчерникаuk_UA
dc.subjectклубникаuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleResearch of functional properties of macaroni products enrichrd with berries raw materialuk_UA
dc.typeThesisuk_UA

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