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Information × Registration Number 0211U006386, 0108U009978 , R & D reports Title The theoretical and practical aspects of non-fatty quark use for culinary products popup.stage_title Head Pertsevoy Fedor, Доктор технічних наук Registration Date 18-03-2011 Organization Kharkov State Academy of Food Technology and Management popup.description2 The expediency of the sunflower-seed kernel and its processing foodstuffs use in the new foodstuffs based on non-fatty curd is substantiated. It is showed that sunflower-seed kernel and its processing foodstuffs, in particular flour, are highly positioned by biological and food value characteristics among other vegetable origin additives. It is established that the rational parameters of sunflower-seed kernel heat drying for the seed cover separation are 30…60 minutes by the 60 0C temperature with next kernel crushing and cover aspiration. The investigation of structurated foodstuff physics-chemical and structure-mechanical properties has showed that basic components rational concentrations are: for the non-fatty curd - 43..47%, for the sunflower-seed kernel flour - 4…6%, for the fatty component - 28…32%, for the structure-forming agent - 4,5…5,5%. Product Description popup.authors Бідюк Дмитро Олегович Гурський Петро Валсильович Камсуліна Наталія Валеріївна Коваленко Валентина Олексіївна Колеснікова Марина Борисівна Перцевой Микола Федорович Перцевой Федір Всеволодович Поліщук Галина Євгеніївна Савгіра Юрій Олексійович Чернова Людмила Олександрівна popup.nrat_date 2020-04-02 Close