Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/27685
Title: Influence of sweeteners on rheological and qualitative indicators of ice cream
Authors: Bass, Oksana
Polishchuk, Galyna
Goncharuk, Elena
Keywords: морозиво
ice crem
реологія
rheology
поліоли
polyols
патоки
molasses
кафедра технології молока і молочних продуктів
Issue Date: 2018
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.
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.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/27685
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