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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 |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Басс 2018 UFJ стаття.pdf | 7,54 MB | Adobe PDF | View/Open |
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