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Information × Registration Number 0212U002366, 0109U008629 , R & D reports Title Original of qualititi of zepxir with the use of iodik and vitamin compleks popup.stage_title Head Dukareva Galina, Registration Date 13-02-2012 Organization Kharkov State Academy of Food Technology and Management popup.description2 SRW report: 216 pages, 27 figures, 35 tables, 17 appendices, 167 sources. The research object - the commodity expert estimation of new types of marshmallow quality. The subject of research - elamine properties, the properties of marshmallow masses with elamine and with elamine and berry sauces, quality of the developed types of marshmallow. Forming of marshmallow quality with use of elamine and berry sauces is the aim of researches. Research methods - organoleptic, physical and chemical, the methods of planning and mathematical experimental data processing. The expedience of the use of elamine and berry sauces during production of marshmallow from position of products iodine enrichment and stabilization of foamy structure was first theory grounded and experimentally confirmed. The degree of molecules mobility in the system of water-elamine is investigated, new mathematical approach for its determination is offered, this approach provides necessary exactness in that point which causes the most interest. Conformities of the change of superficial activity of substances which are present during marshmallow production and can influence on this index were determine. The complex of new data about foaming and foaming stability of chicken protein ability is got, depending on the conditions of chicken housing and eggs assortment, the method of elamine introduction and its rational concentrations are established. Conformity of change of foaming, foaming stability, coloration of marshmallow mass with elamine at introduction of berry sauces is firstly studied and the influence of their common use on dispersion composition of marshmallow masses was investigated; organoleptic, physical and chemical, microbiological indices of marshmallow quality. The rational dosage of elamine is scientifically grounded, this dosage bases on the degree of iodine conservation and principles of fortification of food stuffs by micronutrients, reference day's norm of the confectionery consumption by the population of Ukraine, the quality of the developed products was investigated. The complex commodity expert estimation of consumer properties of new types of marshmallow is given; their high food value is confirmed during the storage. The digestion of marshmallow with elamine and elamine and berry sauces for providing of necessary amount of iodine in an organism is confirmed in clinical terms. Researches results are published in professional editions, which are ratified by HCC of Ukraine, researches results were discussed at theoretical and practical conferences. Product Description popup.authors Акмен Вікторія Олександрівна Білецька Яна Олександрівна Головко Тетяна Миколаївна Дюкарева Галина Іванівна Колесник Тетяна Леонідівна popup.nrat_date 2020-04-02 Close