Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished proteinbased carbohydrates based on milk protein concentrates (MBC) with the addition of vegetable purees are relevant. The purpose of the article is to substantiate the technologies development of protein-carbohydrate (NBC) semi-finished products with the addition of vegetable purees and to perform the modeling of the recipe composition of protein-carbohydrate semi-finished products. The following research methods were used in the writing of the article: standard physicochemical, rheological, methods of experiment planning and mathematical processing of experimental data using modern computer programs. Results. It is theoretically and experimentally substantiated the feasibility of using in the NBC technologies development on the basis of MBK of cuttings, mashed carrots and mashed pumpkin. The composition of new NBS was simulated, which made it possible to narrow the range of variation of the feedstock concentrations in further studies. It is established that the rational concentrations of recipe components for NBC from carrot puree are: mass fraction of MBK 50… 54 %, carrot puree 26… 30 %, sugar 8… 12 %, stabilizer 8… 12 %; for NBC pumpkin puree -MBC mass fraction 46… 50 %, pumpkin puree 30… 34 %, sugar 8… 12 %, stabilizer 8… 12 %. Conclusions and discussions. Developed and modeled NBC technologies using carrot and pumpkin puree to allow more efficient use of the nutritional potential of milk and its processing products in combination with carotene-containing vegetable raw materials. The scientific novelty of the obtained results is the theoretical substantiation and experimental MODELING OF THE RECEPTURAL COMPOSITION PROTEIN-CARBON SEMI-FABRICATES Якість харчової продукціїQuality of food products 26 confirmation of the expediency of using MBK made from cuttings, puree from carotenecontaining vegetable raw materials in NBC technologies.
The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems "Astri Gel", consisting of 8 additives with an index of E and d-glucose. Each of the E-components, provided excessive intakes, can cause intoxication. Therefore, scientific studies aimed at determining the parameters of acute toxicity of NBV using the stabilizer "Astri Gel" are relevant. The purpose of the article is to identify possible manifestations of acute toxicity from the consumption of NBV with stabilizer of food systems "Astri Gel" and determine the class of its toxicity. The research methods on biological objects have been used (in vivo), experimental planning, the method of Probit-analysis of Litchfield and Wilcoxon. Results. The effect of food stabilizer has been investigated "Astri Gel" on the body of white linear rats. The general fluidity of a clinical picture at acute toxicity at laboratory animals after introduction of NBV with the "Astri Gel" stabilizer has been studied. Thus, no animal died during the experiment, only some of them experienced moderate poisoning due to the introduction of maximum doses of NBV (7.5 ... 9.0 g per rat). The dependence of "effect-dose" after consumption by rats of NBV with the stabilizer "Astri Gel" has been established on the basis of which parameters of acute
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