Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/34900
Title: Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream
Authors: Sapiga, Victoria
Polishchuk, Galyna
Breus, Natalia
Osmak (Fedchenko), Tetiana
Keywords: ice-cream
vegetable
pectin
морозиво
овочі
пектин
кафедра технології молока і молочних продуктів
кафедра інформаційних технологій, штучного інтелекту і кібербезпеки
Issue Date: 2021
Citation: Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, N. Breus, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 2. – P. 321–332.
Abstract: The expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. In dispersed food systems, pectins as protective colloids have a stabilizing and emulsifying ability, form a creamy consistency, increase whipping and control syneresis, which is important for the formation of ice cream quality indicators. Highly purified pectin preparations are usually used in ice cream.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/34900
Appears in Collections:Статті

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