ЗАСТОСУВАННЯ КРІОПОРОШКУ «ГАРБУЗ» В ТЕХНОЛОГІЇ СИРКОВИХ МАС РІЗНОЇ ЖИРНОСТІ
| Autor: | U.R. Hachak, J. Vavrysevych |
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| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 18:41-45 |
| ISSN: | 2518-1327 2413-5550 |
| DOI: | 10.15421/nvlvet6808 |
| Popis: | The method of food consumption is one of the most significant factors that identifies our health and preservation of genetic nation turnover. The health–improving products of special prescription will help provide well–balanced nutrition. Thus, the use of plant bioadditives is inexhaustible source and natural resources. In addition, the use and its successful compilation of cryopowders, as phytonutrients for dairy products, mean to have huge perspectives in social as well as biotechnological way. Cryopowders – the innovative products that contain necessary vitamins and microelements, created by nature itself. These vegetal additives possess medical–prophylactic substances and supply food with vitamins, macro–, microelements and others. There were worked out prescriptions of sweet and salty cheese masses with cryopowder «Pumpkin» in medical prophylactic way. The percentage of cryopowder is higher in the sweet cheese masses than in the salty ones. In case of fat increase in «dairy product» the amount of cryopowder will increase respectively. It was also studied prescription differences in salty and sweet cheese masses and their influence on organoleptic, physic–chemical and biological characteristics. The application of cryopowder into cheese masses alongside with medical–prophylactic action lead to the increase of their food energy value and all specified vitamins. The samples had nice presentation. The suggested products expands the domestic range of dairy products with medical prophylactic features. The new developments were granted with patents. |
| Databáze: | OpenAIRE |
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