DETERMINATION METHODS OF FOOD FIBERS CHARACTERISTICS IN MILK MIXTURES WITH THE MODIFIED FAT COMPOSITION
| Autor: | Оlena Ochkolyas, Alla Tymchuk, Oleksandr Savchenko, Kіra Ovsiienko, Olena Grek, Sergii Tsygankov |
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| Rok vydání: | 2019 |
| Předmět: |
IR-spectroscopy method
0303 health sciences Fat composition 030309 nutrition & dietetics Chemistry digestive oral and skin physiology milk mixtures with the modified fat composition 04 agricultural and veterinary sciences 040401 food science thermal stability Degree (temperature) fat-retaining 03 medical and health sciences 0404 agricultural biotechnology medicine Determination methods Thermal stability food fibers Food science Swelling medicine.symptom |
| Zdroj: | EUREKA: Life Sciences. 4:45-53 |
| ISSN: | 2504-5695 2504-5687 |
| DOI: | 10.21303/2504-5695.2019.00963 |
| Popis: | The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained. The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved. The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition. |
| Databáze: | OpenAIRE |
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