Застосування Кріопорошку «гарбуз» В Технології Сиркових Мас Різної Жирності

Hachak, U.R.; Vavrysevych, Jaroslava

doi:10.15421/nvlvet6808

Cited by 3 publications

(4 citation statements)

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“…In recent years, cryopowders have become very popular [5]. Authors Peresichny M., Korzun V. [6] showed that the introduction of various types of cryopowders in the form of fillers in fermented milk drinks allowed creating new types of drinks with therapeutic and prophylactic action, which had delicious taste and high sensory characteristics. The use of cryopowders for sweet dishes and products allowed enriching them with vitamins, minerals, dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Provision of Children's Tourist Groups With Functional Drinks

Belinska¹

2021

FENS

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One of the main components of tourism is to provide tourist groups with a balanced diet. In addition to nutrition, drinking balance is important too. Sweet carbonated drinks, which do not benefit the child's health, are especially common among children's tourist groups. Therefore, it is advisable to develop drinks for children's tourist groups, which are characterized by useful properties, are tasty and have not a tendency to microbiological spoilage. The presented researches suggest developing milk dry drinks. However, it was proposed to use powdered sheep milk as a basis, because sheep milk powder contains much more essential substances needed by the child's body than cow milk. It is known that a significant number of children do not consume milk due to taste preferences. Therefore, it was proposed to add cryopowders to the drink as an additional source of vitamins and minerals and as a flavor enhancer. In this work the research on establishment of a rational dosage of cryopowders to a compounding of dry drinks was carried out. Sensory analysis and mathematical calculations showed that the rational dosage of cryopowders to the formulation was 10%. It was found that adding cryopowders to the milk drink improved taste of the finished product. In addition, the use of cryopowders increased children's daily intake of vitamins and minerals. After conducted researches the terms at which the restored products are appropriate for consumption and do not carry the threat of food poisoning were established.

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Section: Introductionmentioning

confidence: 99%

Provision of Children's Tourist Groups With Functional Drinks

Belinska¹

2021

FENS

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“…Taking into account modern difficult ecological conditions of Ukrainian regions, there is an acute necessity in improving the food structure of the population at the expanse of increasing the quality, biological value and taste characteristics of products [1][2][3]. The important direction in it is their enrichment with vitamins, mineral and immune substances, especially on the natural base [4,5].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

Hachak

Gutyj

Bilyk

et al. 2018

EUREKA: Life Sciences

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There was grounded the expedience of using "Amaranth" cryoadditive in the technology of processed cheeses. "Amaranth" cryoadditive contains necessary vitamins and microelements of the natural origin. The use of "Amaranth" cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing "Amaranth" cryoadditive were: the normative organoleptic estimation of a product and its daily need. Introduction of "Amaranth" cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of "Amaranth" cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties. Organoleptic characteristics of processed cheeses with cryopowder "Amaranth" testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards. Experimental samples had the pleasant commodity look. Processed cheese, produced using "Amaranth" cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin. The offered products widen the assortment of milk products of the treating-prophylactic direction.

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“…Taking into account the modern ecological condition, there is an acute need in improvement of the nutrition structure of population at the expanse of raising quality, biological value and gustatory characteristics of products [1][2][3]. The important direction at that is their enrichment with vitamins, mineral and immune substances, especially with ones on natural base [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…The skillful combination of cryoadditives (as bioadditives) with "milk" base has great prospects in both bio-technological and social aspects. The cryopowders are wholesome for both children and adults [1]. It seems more attractive to use the natural vegetable bioadditives that include significant number of deficit microelements and other biologically active substances in cheese masses technology [1,6].…”

Section: Introductionmentioning

confidence: 99%

The Elaboration of Cheese Masses of Therapeutic and Prophylactic Direction With Cryoadditive “Pumpkin”

Gutyj

Hachak

Vavrysevych

et al. 2017

EUREKA: Life Sciences

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There was grounded the expedience of using cryopowder “Pumpkin” in the technology of sweet and salt cheese masses. The possibility of using cryopowder “Pumpkin” as a component of therapeutic and prophylactic cheeses masses was studied. The main factors of introduction of cryoadditive “Pumpkin” are: normative organoleptic properties of product and its daily norm. The production of cheese masses with cryoadditive “Pumpkin” provides their combination with sugar or salt. The use of cryoadditive “Pumpkin” needs preliminary comminution and mixing them with sugar-sand or salt. The receipts of 4 types of cheese masses with cryoadditive “Pumpkin” (two fatless and two semi-fat ones) were elaborated. At introduction of cryoadditive “Pumpkin” in cheese masses their food value increased. The organoleptic, technological and commodity characteristics of these cheese masses were studied. It was established, that the color of sweet cheese masses was cream with separate yellow dots of comminuted powder-like cryoadditive and the color of salt cheese masses was, correspondingly, yellow. In sweet cheese masses the distinct smell of cryoadditive was perceptible, whereas in salt cheese masses it was fresh, sour-milk. The flavor of studied samples was more expressed in sweet cheese masses. The offered cheese masses had pleasant, original commodity look, normative physical-chemical characteristics. The titrated acidity of studied samples of salt cheese masses was 124–130 °Т, moisture ms - 62–60 % and dry substances – 40–38 %, and titrated acidity of studied samples of sweet cheese masses was126–134 °Т, moisture ms 63–66 % and dry substances – 34–37 %. The offered production widens the assortment of milk products of therapeutic and prophylactic direction.

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Застосування Кріопорошку «гарбуз» В Технології Сиркових Мас Різної Жирності

Cited by 3 publications

References 0 publications

Provision of Children's Tourist Groups With Functional Drinks

Provision of Children's Tourist Groups With Functional Drinks

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

The Elaboration of Cheese Masses of Therapeutic and Prophylactic Direction With Cryoadditive “Pumpkin”

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