Influence of sweeteners on rheological and qualitative indicators of ice cream
dc.contributor.author | Bass, Oksana | |
dc.contributor.author | Polishchuk, Galyna | |
dc.contributor.author | Goncharuk, Elena | |
dc.date.accessioned | 2018-06-20T13:16:13Z | |
dc.date.available | 2018-06-20T13:16:13Z | |
dc.date.issued | 2018 | |
dc.description.abstract | Replacing sugar on the composition of starch hoods HFCS-42 and HFCS-30 for a ratio of 30:70 significantly increases the effective viscosity of mixtures for the production of cream and aromatic ice cream. Replacing sugar with polyols leads to the reverse effect. At the same time, the replacement of sugar on a complex of sweeteners of various origins (polyols + molasses) provides an effective viscosity of mixtures in the recommended range of values. | uk_UA |
dc.identifier.citation | Bass, O. Influence of sweeteners on rheological and qualitative indicators of ice cream / O. Bass, G. Polischuk, E. Goncharuk // Ukrainian Food Journal. – 2018. – № 7(1). – Р. 41–53. | uk_UA |
dc.identifier.uri | https://dspace.nuft.edu.ua/handle/123456789/27685 | |
dc.language.iso | en | uk_UA |
dc.subject | морозиво | uk_UA |
dc.subject | ice crem | uk_UA |
dc.subject | реологія | uk_UA |
dc.subject | rheology | uk_UA |
dc.subject | поліоли | uk_UA |
dc.subject | polyols | uk_UA |
dc.subject | патоки | uk_UA |
dc.subject | molasses | uk_UA |
dc.subject | кафедра технології молока і молочних продуктів | uk_UA |
dc.title | Influence of sweeteners on rheological and qualitative indicators of ice cream | uk_UA |
dc.type | Article | uk_UA |
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