[Developing a technology of milk and malt dessert of the functional purpose]
2004
Minorova, A.V.(Technological Inst. of Milk and Meat, Kyiv (Ukraine))
The present work is aimed at scientific substantiation and development of a technology of a combined product on the milk base with a barley malt extract (YaSE). For the first time, while making cottage cheese desserts,as the raw material and as a constituent of the product, used is a non-traditional raw plant material, in particular the YaSE. The composition of ingredients is formed, without sugar, which allowed obtaining a product with a palatable sweet taste, malt aroma and the proper consistency. Studied is the effect of the YaSE on organoleptic, physico-chemical, technological, microbiological, rheological indices and properties as well as the biological value of the product developed. The results of the studies conducted confirmed the expediency and prospects of using the YaSE as the filler contributes to enriching the product with biologically active substances, improving the taste and technological properties, raising the biological value thereof
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