Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marzipan pastes was established. Component compatibili...

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Bibliographic Details
Main Authors: Mihailo Kravchenko, Larysa Rybchuk, Dina Fedorova, Roman Romanenko, Vladimir Piddubnyi, Inna Danyliuk, Karina Palamarek, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut
Format: Article
Language:English
Published: PC Technology Center 2020-02-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
dressing semi-finished products
dry demineralized whey
rheological properties
surface properties
sensory properties
Online Access:http://journals.uran.ua/eejet/article/view/192505

Internet

http://journals.uran.ua/eejet/article/view/192505

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