QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION

The article analyzes the structure of consumption of animal and plant origin food products. The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the technology of frozen desserts. The relevance of the development of new frozen desserts with poly-function...

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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 2019
Materias:	low-fat cottage cheese soy-containing protein component protein-herbal semi-finished product frozen dessert graph-mathematical method Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bae872a08fca473bbf1b4a7ae280fb3a
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spelling	oai:doaj.org-article:bae872a08fca473bbf1b4a7ae280fb3a2021-12-02T19:35:53ZQUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION2068-66092559-6381https://doaj.org/article/bae872a08fca473bbf1b4a7ae280fb3a2019-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/627/586https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The article analyzes the structure of consumption of animal and plant origin food products. The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the technology of frozen desserts. The relevance of the development of new frozen desserts with poly-functional composition is substantiated. The technological process of production of poly-functional ingredients soy-containing protein component and protein-herbal semi-finished product is being dealt with. Formulations of frozen desserts with proteins of various origins were developed on the basis of a complex analysis of organoleptic indicators and physico-chemical characteristics. The aim of the work is to evaluate the quality of frozen desserts with poly-functional composition. The object of research is the technology of frozen desserts. It is proved that by using the graph-mathematical method it is possible to predict the quality of frozen desserts with soy-containing protein component in the range of 40...50% and protein-herbal semi-finished products at the level of 20...25%. An analysis of the amino acid composition of frozen desserts has confirmed that the introduction of protein components of different origins in formulation will lead to high biological value products.Olena GREKTatyana OSMAKLarisa CHUBENKOArtur MYKHALEVYCHStefan cel Mare University of Suceavaarticlelow-fat cottage cheesesoy-containing protein componentprotein-herbal semi-finished productfrozen dessertgraph-mathematical methodFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 1, Pp 36-43 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	low-fat cottage cheese soy-containing protein component protein-herbal semi-finished product frozen dessert graph-mathematical method Food processing and manufacture TP368-456
spellingShingle	low-fat cottage cheese soy-containing protein component protein-herbal semi-finished product frozen dessert graph-mathematical method Food processing and manufacture TP368-456 Olena GREK Tatyana OSMAK Larisa CHUBENKO Artur MYKHALEVYCH QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
description	The article analyzes the structure of consumption of animal and plant origin food products. The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the technology of frozen desserts. The relevance of the development of new frozen desserts with poly-functional composition is substantiated. The technological process of production of poly-functional ingredients soy-containing protein component and protein-herbal semi-finished product is being dealt with. Formulations of frozen desserts with proteins of various origins were developed on the basis of a complex analysis of organoleptic indicators and physico-chemical characteristics. The aim of the work is to evaluate the quality of frozen desserts with poly-functional composition. The object of research is the technology of frozen desserts. It is proved that by using the graph-mathematical method it is possible to predict the quality of frozen desserts with soy-containing protein component in the range of 40...50% and protein-herbal semi-finished products at the level of 20...25%. An analysis of the amino acid composition of frozen desserts has confirmed that the introduction of protein components of different origins in formulation will lead to high biological value products.
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	QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
title_short	QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
title_full	QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
title_fullStr	QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
title_full_unstemmed	QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
title_sort	quality estimation of frozen desserts with polyfunctional composition
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/bae872a08fca473bbf1b4a7ae280fb3a
work_keys_str_mv	AT olenagrek qualityestimationoffrozendessertswithpolyfunctionalcomposition AT tatyanaosmak qualityestimationoffrozendessertswithpolyfunctionalcomposition AT larisachubenko qualityestimationoffrozendessertswithpolyfunctionalcomposition AT arturmykhalevych qualityestimationoffrozendessertswithpolyfunctionalcomposition
_version_	1718376402562056192

QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION

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