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0217U006174,
0114U006538
,
Imrovement of jellied products technology on the basis of k-carrageenan with qualitatively changed functional properties
Pertsevoy Fedіr, Доктор технічних наук
21-02-2017
Kharkov State Academy of Food Technology and Management
The aim of the research - development of scientifically substantiated technologies for jelly and marmalade based on k-carrageenan with the use of potassium salts - potassium citrate, potassium tartrate, potassium chloride, which qualitatively change functional and technological properties of a gelling agent. Modern state and perspectives of jellied products' development based on k-carrageenan, composition, functional and technological properties of the structures of k-carrageenan gels are analytically studied. The strength, kinetics of gelation, its temperature, melting temperature and thermal stability of k-carrageenan in the presence of nutritive additives with various concentration level are investigated. Relying on the data of analytical generalizations and results of experimental researches, the expedience of creating new technologies and receipts of jellies and marmalade based on k-carrageenan is substantiated and experimentally proved.
Борисова А.О.
Гурський П.В.
Любенко Г.Д.
Обозна М.В.
Овсяннікова Л.Г.
Перцевий М.Ф.
Федак В.І.
Федак Н.В.
2020-04-02
Updated: 2025-12-07
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