ROCESSING OF WHEY IN DESSERT JELLY PRODUCTS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
This paper substantiates the use of the extract of Aronia melanocarpa to achieve the prophylactic orientation of dessert jelly based on whey. The parameters (temperature, duration and index of antioxidant activity) of extraction of biologically active substances with whey from rowan berries were substantiated and a rational concentration of the extract obtained in the product was selected. The replacement of the gelatin part with apple puree for the production of a gelled product for health purposes was investigated and technological parameters of the gelling process were determined. On the basis of experimental and theoretical research, a scientifically based technology of whey jelly with high nutritional and biological value and health properties was developed. The final storage period of the jelly has been determined. Organoleptic, physico-chemical and microbiological quality indicators are determined in the finished product.
Authors and Affiliations
Л. О. Ланженко, Н. О. Дец, Є. О. Котляр, К. О. Нетудихата
Keywords
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