New types of yogurt with food fibers: analysis of texture properties in combination with sensor assessment
- Autores: Bannikova A.V1
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Afiliações:
- Edição: Nº 6 (2014)
- Páginas: 52-53
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327823
- ID: 327823
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Resumo
Rheological characteristics of new types of yogurt with hydrocolloids spectrum including food fibers were analyzed. Rheological profile of the investigated products has shown acceptability of the technological concepts in yogurts manufacturing.
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Bibliografia
- Использование полисахаридных добавок в технологии крахмалосодержащих и сахаросодержащих продуктов. - LAP LAMBERT Academic Publishing GmbH & Co. KG, Heinrich-Böcking-Str. 6-8, Saarbrücken, Germany, 2012.
- Плеханова Е.А., Банникова А.В., Птичкина Н.М. Разработка технологии и рецептур молочных десертов диетического назначения // Техника и технологии пищевых производств. 2013. № 3.
- Norton I.T. Hydrocolloids in real food systems. In Gums and Stabilisers for the Food Industry 11,2002.
- Jiang B. & Kasapis S. Application of the coupling model to the relaxation Dynamics of polysaccharide/co-solute systems. In Gums and stabilizers for the food industry 15, Cambridge: The Royal Society of Chemistry, 2010.
- Lawless H.T., Heyman H. Sensory evaluation of food. - Springer Science+Business Media, LLC. 2010.
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