RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS

The paper considers the current state and prospects of enrichment of formed potato chips with bran, pulp and cryopowder containing from 14 to 40% of food fibres. The importance of the use of food fibres, which is connected with the prevention of alimentary-dependent diseases, has been substantiated....

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Autores principales:	Alina KOVTUN, Vladimir KOVBASA, Vitaliy PICHKUR
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	chips food fibre semi-finished products Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ab6a4a7d4e2646aea39c8a9bf18b7e5f
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spelling	oai:doaj.org-article:ab6a4a7d4e2646aea39c8a9bf18b7e5f2021-12-02T19:35:52ZRESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS2068-66092559-6381https://doaj.org/article/ab6a4a7d4e2646aea39c8a9bf18b7e5f2019-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/629/588https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The paper considers the current state and prospects of enrichment of formed potato chips with bran, pulp and cryopowder containing from 14 to 40% of food fibres. The importance of the use of food fibres, which is connected with the prevention of alimentary-dependent diseases, has been substantiated. The optimum size of the degree of grinding of rye bran, barley bran, pumpkin seeds pulp, broccoli cryopowder and red beetroot cryopowder and their influence on rheological parameters of semi-finished products have been determined. The influence of temperature and time on the change of maximum viscosity of model solutions of potato semi-finished potato products has been investigated.Alina KOVTUNVladimir KOVBASA Vitaliy PICHKURStefan cel Mare University of Suceavaarticlechipsfood fibresemi-finished productsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 1, Pp 52-59 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	chips food fibre semi-finished products Food processing and manufacture TP368-456
spellingShingle	chips food fibre semi-finished products Food processing and manufacture TP368-456 Alina KOVTUN Vladimir KOVBASA Vitaliy PICHKUR RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
description	The paper considers the current state and prospects of enrichment of formed potato chips with bran, pulp and cryopowder containing from 14 to 40% of food fibres. The importance of the use of food fibres, which is connected with the prevention of alimentary-dependent diseases, has been substantiated. The optimum size of the degree of grinding of rye bran, barley bran, pumpkin seeds pulp, broccoli cryopowder and red beetroot cryopowder and their influence on rheological parameters of semi-finished products have been determined. The influence of temperature and time on the change of maximum viscosity of model solutions of potato semi-finished potato products has been investigated.
format	article
author	Alina KOVTUN Vladimir KOVBASA Vitaliy PICHKUR
author_facet	Alina KOVTUN Vladimir KOVBASA Vitaliy PICHKUR
author_sort	Alina KOVTUN
title	RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
title_short	RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
title_full	RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
title_fullStr	RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
title_full_unstemmed	RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
title_sort	research on the effect of non-transitional raw materials on the rheological indicators of the semi-finished products of formed potato chips
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/ab6a4a7d4e2646aea39c8a9bf18b7e5f
work_keys_str_mv	AT alinakovtun researchontheeffectofnontransitionalrawmaterialsontherheologicalindicatorsofthesemifinishedproductsofformedpotatochips AT vladimirkovbasa researchontheeffectofnontransitionalrawmaterialsontherheologicalindicatorsofthesemifinishedproductsofformedpotatochips AT vitaliypichkur researchontheeffectofnontransitionalrawmaterialsontherheologicalindicatorsofthesemifinishedproductsofformedpotatochips
_version_	1718376399731949568

RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS

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