Academic Journal
Study of the state of moisture in the curd paste with sumach extract and the addition of buckwheat groats
| Title: | Study of the state of moisture in the curd paste with sumach extract and the addition of buckwheat groats |
|---|---|
| Authors: | Kochubei-Lytvynenko, Oksana, Marynin, Andrii, Yushchenko, Natalya, Kuzmyk, Ulyana, Lazarenko, Maxim |
| Source: | Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (90) (2017): Technology and Equipment of Food Production; 22-26 Восточно-Европейский журнал передовых технологий; Том 6, № 11 (90) (2017): Технологии и оборудование пищевых производств; 22-26 Східно-Європейський журнал передових технологій; Том 6, № 11 (90) (2017): Технології та обладнання харчових виробництв; 22-26 |
| Publisher Information: | Private Company Technology Center, 2017. |
| Publication Year: | 2017 |
| Subject Terms: | UDC 637.146, 2. Zero hunger, state of moisture, differential-thermal analysis, curd paste, non-toasted buckwheat groats, 0404 agricultural biotechnology, состояние воды, дифференциально-термический анализ, паста творожная, крупа гречневая нежареная, 0211 other engineering and technologies, 0202 electrical engineering, electronic engineering, information engineering, 02 engineering and technology, 04 agricultural and veterinary sciences, 0405 other agricultural sciences, стан вологи, диференціально-термічний аналіз, паста сиркова, крупа гречана несмажена, 6. Clean water |
| Description: | We investigated the state of moisture in the curd paste with sumach extract with added non-toasted buckwheat groats (buckwheat groats) using a method of differential-thermal analysis. The base for curd paste was soft dietary curd. 10 % of extract of the spice sumach on milk whey (5 % of extractive substances) and 25 % of a buckwheat-whey mixture were added to the acid-milk base. The content of the adsorption moisture in the buckwheat-whey mixture is higher compared with the soft dietary curd. The highest value of pre-exponential factor and activation energy of the buckwheat-whey mixture predetermines the capability of retaining free moisture and serve as the moisture-binding component. A comparative analysis was performed for the state of moisture in the curd paste with buckwheat groats, in the curd paste with a moisture-retaining component, modified starch (E 1410) (dosage is 1.3 %). The amount of adsorption moisture in the curd paste with buckwheat groats was 32 %, whereas the curd paste, stabilized by modified starch, contained 32.5 %, which proves the efficiency of using buckwheat groats as the moisture-binding component |
| Document Type: | Article |
| File Description: | application/pdf |
| ISSN: | 1729-4061 1729-3774 |
| DOI: | 10.15587/1729-4061.2017.116918 |
| Access URL: | http://journals.uran.ua/eejet/article/download/116918/114895 http://journals.uran.ua/eejet/article/download/116918/114895 http://journals.uran.ua/eejet/article/view/116918 http://journals.uran.ua/eejet/article/view/116918 |
| Rights: | CC BY |
| Accession Number: | edsair.doi.dedup.....1a003c47d0702e7d0a1771bcd94d828f |
| Database: | OpenAIRE |
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