SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN

The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing...

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Autores principales:	Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, Tetiana OSMAK, Uliana KUZMIK, Oksana BASS, Artur MYKHALEVYCH, Victoria SAPIGA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	acidophilic-whey ice cream probiotics prebiotics protein pectin-containing purees Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e1bf11d2dd154ef7a3049f4737adf7dd
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spelling	oai:doaj.org-article:e1bf11d2dd154ef7a3049f4737adf7dd2021-12-02T17:50:22ZSCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN2068-66092559-6381https://doaj.org/article/e1bf11d2dd154ef7a3049f4737adf7dd2021-03-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/765/681https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. The main tasks of scientific work are: development of a scientifically based formulation for a new type of ice cream to expand the range of products that will improve the nutrition structure of the Ukraine`s population. The methods used to study the organoleptic and physico-chemical indicators of blends and ice cream are well known and presented in the article. The method of production of sour milk ice cream and the choice of dairy raw materials for obtaining a fermented base was theoretically substantiated, the functional and technological properties of protein concentrates and their compositions in ice cream formulations were studied, the rational content of protein in ice cream was established, also the expediency of using pectin-containing vegetable paste in acidophilic-whey ice cream was proved.Galina POLISCHUKOksana KOCHUBEY-LYTVYNENKOTetiana OSMAKUliana KUZMIKOksana BASSArtur MYKHALEVYCHVictoria SAPIGAStefan cel Mare University of Suceavaarticleacidophilic-whey ice creamprobioticsprebioticsproteinpectin-containing pureesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 1, Pp 13-20 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	acidophilic-whey ice cream probiotics prebiotics protein pectin-containing purees Food processing and manufacture TP368-456
spellingShingle	acidophilic-whey ice cream probiotics prebiotics protein pectin-containing purees Food processing and manufacture TP368-456 Galina POLISCHUK Oksana KOCHUBEY-LYTVYNENKO Tetiana OSMAK Uliana KUZMIK Oksana BASS Artur MYKHALEVYCH Victoria SAPIGA SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
description	The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. The main tasks of scientific work are: development of a scientifically based formulation for a new type of ice cream to expand the range of products that will improve the nutrition structure of the Ukraine`s population. The methods used to study the organoleptic and physico-chemical indicators of blends and ice cream are well known and presented in the article. The method of production of sour milk ice cream and the choice of dairy raw materials for obtaining a fermented base was theoretically substantiated, the functional and technological properties of protein concentrates and their compositions in ice cream formulations were studied, the rational content of protein in ice cream was established, also the expediency of using pectin-containing vegetable paste in acidophilic-whey ice cream was proved.
format	article
author	Galina POLISCHUK Oksana KOCHUBEY-LYTVYNENKO Tetiana OSMAK Uliana KUZMIK Oksana BASS Artur MYKHALEVYCH Victoria SAPIGA
author_facet	Galina POLISCHUK Oksana KOCHUBEY-LYTVYNENKO Tetiana OSMAK Uliana KUZMIK Oksana BASS Artur MYKHALEVYCH Victoria SAPIGA
author_sort	Galina POLISCHUK
title	SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
title_short	SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
title_full	SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
title_fullStr	SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
title_full_unstemmed	SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN
title_sort	scientific explanation of composition of acidophilic-whey ice cream, enriched with protein
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/e1bf11d2dd154ef7a3049f4737adf7dd
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SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN

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