Lysyi, AlexandrPichkur, VitaliyZapototska (Herasymenko), OlenaGrabovska, OlenaKovbasa, VladimirSmirnova, Elizabeth2014-05-122014-05-122013Effect of hydrocolloids on the stability of fruit fillings / O. Lysyi, V. Pichkur, O. Zapotocka, O. Hrabovska, V. Kovbasa, J. Smirnova // Ukrainian Journal of Food Science. – Kiev : NUFT, 2013. – Vol. 1, Issue 2. – Р. 217–222.https://dspace.nuft.edu.ua/handle/123456789/14284The paper investigates the effect of hydrocolloids on the stability of fruit fillings resulting in improvement of the nutritional value of co-extrusion products. Verious characteristics of fruit stuffings based on mixture of pectin and modified starch have been studied. As a result of research fruit fillings with pectin and modified starch showed the highest water-retaining capacity as compared with other substances, thus better stuffing’s properties during the storage.otherfillinghydrocolloidspectinstarchнаповнювачгідроколоїдипектинкрохмальначинкагидроколлоидыкафедра технології цукру і підготовки водикрахмалкафедра іноземних мов професійного спрямуваннякафедра технології хлібопекарських і кондитерських виробівкафедра готельно-ресторанної справиArticle