Thermogravimetric analysis of indicators of the paste based on sour crem

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dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorMarynin, Andriy
dc.contributor.authorYushchenko (Gonchar), Natalia
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.contributor.authorLazarenko, Maxim
dc.date.accessioned2018-12-20T10:53:46Z
dc.date.available2018-12-20T10:53:46Z
dc.date.issued2017
dc.description.abstractFor forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5.0 % of the mixture mass. A sample with modified starch E 1410 was taken as a control in the amount 1.3 %. The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Pau-lik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34.0 %. whereas in the control - 34.5 %. that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product.uk_UA
dc.identifier.citationThermogravimetric analysis of indicators of the paste based on sour cream / O. Kochubei-Lytvynenko, A. Marynin, N. Yushchenko, U. Kuzmyk, M. Lazarenko // EUREKA: Life Sciences. – 2017. – № 5. – P. 57–66.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/28630
dc.language.isoenuk_UA
dc.subjectmoisture conditionuk_UA
dc.subjectстан вологостіuk_UA
dc.subjectnon-fried buckwheatuk_UA
dc.subjectнесмажена гречкаuk_UA
dc.subjectthermogravimetric analysisuk_UA
dc.subjectтермогравіметричний аналізuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.subjectкафедра технологічного обладнання та комп’ютерних технологій проектуванняuk_UA
dc.titleThermogravimetric analysis of indicators of the paste based on sour cremuk_UA
dc.typeArticleuk_UA

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