RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS

The article presents the research of qualitative indicators of curd products with different nutritional ingredients based on protein-herbal clots. The effect of the number of Rumex juice and the duration of thermoacid processing on the process of precipitation of milk proteins was determined. It w...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Olena GREK, Alla TYMCHUK, Larisa CHUBENKO, Kira OVSIIENKO
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	protein-herbal clones sorrel cheese products white sugar Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/91a697eeca814d74b6908ac243dc4dc3
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:91a697eeca814d74b6908ac243dc4dc3
record_format	dspace
spelling	oai:doaj.org-article:91a697eeca814d74b6908ac243dc4dc32021-12-02T17:48:49ZRESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS2068-66092559-6381https://doaj.org/article/91a697eeca814d74b6908ac243dc4dc32017-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/539/511https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The article presents the research of qualitative indicators of curd products with different nutritional ingredients based on protein-herbal clots. The effect of the number of Rumex juice and the duration of thermoacid processing on the process of precipitation of milk proteins was determined. It was established that the introduction of vegetative coagulant in the amount (9 ± 0.5)% at a temperature (93 ... 95) °C and endurance (3 ... 5) min - provides the optimal yield of protein-herbal clot taking into account restrictions according to organoleptic parameters. The effect of white sugar and apple pectin in fiber on the organoleptic, physico-chemical and rheological indicators curd products was investigated. The dietary fibers increase moisture-proof ability and effective viscosity of samples, and white sugar reduces these indexes due to dehydrating properties. The optimal option is to add to the protein-herbal bunch at the same time two components when mixing - white sugar and apple pectin in fiber in quantities of 15% and 2% respectively. Taking into account the influence of individual non-dairy ingredients - Rumex juice of white sugar and apple pectin in fiber on curd products, the performance of the finished product can purposefully be affected.Olena GREKAlla TYMCHUKLarisa CHUBENKOKira OVSIIENKOStefan cel Mare University of Suceavaarticleprotein-herbal clonessorrelcheese productswhite sugarFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 4, Pp 262-268 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	protein-herbal clones sorrel cheese products white sugar Food processing and manufacture TP368-456
spellingShingle	protein-herbal clones sorrel cheese products white sugar Food processing and manufacture TP368-456 Olena GREK Alla TYMCHUK Larisa CHUBENKO Kira OVSIIENKO RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
description	The article presents the research of qualitative indicators of curd products with different nutritional ingredients based on protein-herbal clots. The effect of the number of Rumex juice and the duration of thermoacid processing on the process of precipitation of milk proteins was determined. It was established that the introduction of vegetative coagulant in the amount (9 ± 0.5)% at a temperature (93 ... 95) °C and endurance (3 ... 5) min - provides the optimal yield of protein-herbal clot taking into account restrictions according to organoleptic parameters. The effect of white sugar and apple pectin in fiber on the organoleptic, physico-chemical and rheological indicators curd products was investigated. The dietary fibers increase moisture-proof ability and effective viscosity of samples, and white sugar reduces these indexes due to dehydrating properties. The optimal option is to add to the protein-herbal bunch at the same time two components when mixing - white sugar and apple pectin in fiber in quantities of 15% and 2% respectively. Taking into account the influence of individual non-dairy ingredients - Rumex juice of white sugar and apple pectin in fiber on curd products, the performance of the finished product can purposefully be affected.
format	article
author	Olena GREK Alla TYMCHUK Larisa CHUBENKO Kira OVSIIENKO
author_facet	Olena GREK Alla TYMCHUK Larisa CHUBENKO Kira OVSIIENKO
author_sort	Olena GREK
title	RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
title_short	RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
title_full	RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
title_fullStr	RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
title_full_unstemmed	RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS
title_sort	research on the quality indicators of curd products based on protein-herbal clots
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/91a697eeca814d74b6908ac243dc4dc3
work_keys_str_mv	AT olenagrek researchonthequalityindicatorsofcurdproductsbasedonproteinherbalclots AT allatymchuk researchonthequalityindicatorsofcurdproductsbasedonproteinherbalclots AT larisachubenko researchonthequalityindicatorsofcurdproductsbasedonproteinherbalclots AT kiraovsiienko researchonthequalityindicatorsofcurdproductsbasedonproteinherbalclots
_version_	1718379481796706304

RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS

Ejemplares similares