TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT

The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by differ...

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Autores principales:	Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	sorrel (Rumex) thermo & heat coagulation of proteins biological value ice cream Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/3b4071a205b448bfb4d0d30d583a9767
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spelling	oai:doaj.org-article:3b4071a205b448bfb4d0d30d583a97672021-12-02T17:48:49ZTECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT2068-66092559-6381https://doaj.org/article/3b4071a205b448bfb4d0d30d583a97672018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/580/549https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by different coagulation methods, is substantiated. The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Having in view the complex influence on the proteins of high temperature milk and the Rumex acid reagent, the parameters of the process are specified. As raw material for coagulation, skimmed milk with a mass fraction of dry matter of 11.2 ± 0.7%, protein, 3.7 ± 0.2%, titrated acidity, 17 ± 1.0°Т, density, 1032 kg/m³ was selected. The amount of coagulant with a pH of 3.1 at a level of 7 ± 0.5% of the weight of skimmed milk satisfies the requirements for protein-herbal clots according to quality indices. The technological process of production of frozen dessert with protein-herbal component was provided, which envisaged the receipt of raw materials and preparation of the milk basis, production of protein-herbal component, mixing, milling and packing. The refined technological parameters of production and the biological value of dessert are determined. Thus, it was established that the introduction of the protein-herbal component into the frozen dessert composition at the ratio of the milk basis to protein-herbal 80:20 will allows getting the product with the corresponding organoleptic and physico-chemical indicators of quality with increased nutritional and biological value.Olena GREKTatyana OSMAKLarisa CHUBENKOArtur MYKHALEVYCHStefan cel Mare University of Suceavaarticlesorrel (Rumex)thermo & heat coagulation of proteinsbiological valueice creamFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 197-204 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	sorrel (Rumex) thermo & heat coagulation of proteins biological value ice cream Food processing and manufacture TP368-456
spellingShingle	sorrel (Rumex) thermo & heat coagulation of proteins biological value ice cream Food processing and manufacture TP368-456 Olena GREK Tatyana OSMAK Larisa CHUBENKO Artur MYKHALEVYCH TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
description	The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by different coagulation methods, is substantiated. The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Having in view the complex influence on the proteins of high temperature milk and the Rumex acid reagent, the parameters of the process are specified. As raw material for coagulation, skimmed milk with a mass fraction of dry matter of 11.2 ± 0.7%, protein, 3.7 ± 0.2%, titrated acidity, 17 ± 1.0°Т, density, 1032 kg/m³ was selected. The amount of coagulant with a pH of 3.1 at a level of 7 ± 0.5% of the weight of skimmed milk satisfies the requirements for protein-herbal clots according to quality indices. The technological process of production of frozen dessert with protein-herbal component was provided, which envisaged the receipt of raw materials and preparation of the milk basis, production of protein-herbal component, mixing, milling and packing. The refined technological parameters of production and the biological value of dessert are determined. Thus, it was established that the introduction of the protein-herbal component into the frozen dessert composition at the ratio of the milk basis to protein-herbal 80:20 will allows getting the product with the corresponding organoleptic and physico-chemical indicators of quality with increased nutritional and biological value.
format	article
author	Olena GREK Tatyana OSMAK Larisa CHUBENKO Artur MYKHALEVYCH
author_facet	Olena GREK Tatyana OSMAK Larisa CHUBENKO Artur MYKHALEVYCH
author_sort	Olena GREK
title	TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
title_short	TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
title_full	TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
title_fullStr	TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
title_full_unstemmed	TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
title_sort	technological aspects of production of frozen dessert with protein-herbal component
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/3b4071a205b448bfb4d0d30d583a9767
work_keys_str_mv	AT olenagrek technologicalaspectsofproductionoffrozendessertwithproteinherbalcomponent AT tatyanaosmak technologicalaspectsofproductionoffrozendessertwithproteinherbalcomponent AT larisachubenko technologicalaspectsofproductionoffrozendessertwithproteinherbalcomponent AT arturmykhalevych technologicalaspectsofproductionoffrozendessertwithproteinherbalcomponent
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TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT

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