Food fibers in the production of enriched curds
- Authors: Ponomarev A.N1, Melnikova E.I1, Skrylnikova E.S1, Zagorulko E.A1, Rudnichenko E.S1
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Affiliations:
- Issue: No 8 (2013)
- Pages: 45-46
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327603
- ID: 327603
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Abstract
Ability to swelling of wheat, beet and citrus food fibers in dairy environments with the fat level 0.05-3.2 % is studied. It is established that maximum extent of swelling characterizes wheat «Hamulsion» fibers produced by the company TATE & LYLE in a mix with the fat content 0.05 %.
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References
- Методические рекомендации МР 23.12432-08. Рациональное питание. Нормы физиологических потребностей в энергии и пищевых веществах для различных групп населения Российской Федерации.
- Корниенко Т.С. Дисперсные системы и структурообразование / Т.С.Корниенко, Е.А.Загорулько, Ю.Н.Сорокина. - Воронеж: ВГТА, 2009.
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