Registration Number
0214U008231,
0112U001086
, R & D reports
Title
Physico-chemical basis of butter and butter pastes nanostructures functional purpose with a complex plant micronutrients
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Head
Rashevska Tamara,
Registration Date
24-12-2014
Organization
National university of food technologies
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The purpose of research is the development of physical and chemical principles of self-organization and formation of nanostructures butter and its analogues - oil pastes with a complex plant micronutrients functionality. Results - developed technologies and formulations of herbal food supplements containing complex functional micronutrients: butter pasta with red beet powder and pasta with syrup rose, butter paste micronutrients beekeeping and butter pasta with carrot powder and butter, enriched with carrot powder. Investigated their organoleptic properties, structure and performance consistency. Phase transformations in the butter phase was determined by DSC, form the aqueous phase connection - thermogravimetric method to derivatograph. Microbiological studies of butter and butter pastes were studied. The technological instructions and specifications for the implementation of these types of butter production in factories paste the dairy industry. The structure of butter pastes on nanoscale. It was established that the introduction of herbal supplements improved organoleptic properties, structure and consistency of indicators developed products.
Product Description
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Вашека Оксана Миколаївна
Двойнікова Оксана Павлівна
Ковтун Юрій Анатолійович
Лозицька Тетяна Миколаївна
Подковко Оксана Миколаївна
Пухляк Анастасія Григорівна
Рашевська Тамара Олексіївна
Свирид Ольга Володимирівна
Шаповал Вікторія Ігорівна
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2020-04-02
