TECHNOLOGICAL ASPECTS OF PECTIN -CONTAINING RAW MATERIALS IN THE PRODUCTION OF ICE CREAM


  • A. Zgurskyi National univerrsity of food technologies, Kiev
  • G. Polischuk National univerrsity of food technologies, Kiev
  • T. Kalinowskаy National univerrsity of food technologies, Kiev
  • T. Zgurskay Center of vocational and technical education of Yahotyn, Kiev region
Keywords: pumpkin, pectin-contain raw materials, milk pumpkin mixtures, cryoscopy temperature, freezing, ice-cream

Abstract

According to the results of theoretical and experimental studies scientifically grounded technological decisions on technology development of milk ice cream with pumpkin processed products. The research aimed at developing technologies of milk ice cream using pectin-containing domestic raw materials that contain natural structuring and biologically active substances. The main technological parameters of the production of milk ice cream with pumpkin processed products and characteristics of the final product were determined. Regarding to the researches it was proved that in milk vegetable mixtures a structuring happens regarding to a common action of pectin materials, some parts of pumpkin and milk protein.It is determined recommended amount of pumpkin dry substances to provide an effective saturation of milk-vegetable mixtures by air and fine distribution of air into the final product during 7 min. Confirmed the applicability of standard devices of periodic action for freezing milky-pumpkin mixture.

 

Author Biographies

A. Zgurskyi, National univerrsity of food technologies, Kiev
Candidate of Technical Sciences
G. Polischuk, National univerrsity of food technologies, Kiev
Doctor of Technical Sciences
T. Kalinowskаy, National univerrsity of food technologies, Kiev
Candidate of Technical Sciences

References

Typova tehnologichna instrukcija z vyrobnyctva morozyva molochnogo, vershkovogo, plombiru; plodovo-jagidnogo, aromatychnogo, shherbetu, l'odu; morozyva z kombinovanym skladom syrovyny : TTI 31748658–1–2007. – [Chynna vid 2008–01–01]. – K. : Asociacija ukrai'ns'kyh vyrobnykiv «Ukrai'ns'ke morozyvo ta zamorozheni produkty», 2007, 100. (in Ukrainian).

Dmitrieva, E. T. (1985). Konservy i koncentraty dlja detskogo pitanija / [Dmitrieva E. T., Evstigneev G. M., Marh 3. A. i dr.] ; pod red. A. N. Samsonovoj. – M. : Agropromizdat, 246. (in Russian).

Sadygov, K. D., Dazhikaev, Ju. M., Saryev, Je. G., Ostapchuk, N. V. (1993). Ispol'zovanie i pererabotka tykvy / Odessa, 1993. – 90 s. (in Russian).

Zgurs'kyj, A. V., Polishhuk, G. Je., Krapyvnyc'ka, I. O. (2011). Pererozpodil pektynovyh rechovyn v ovochevij syrovyni pry vyrobnyctvi morozyva / Harchova promyslovist'. 10, 50–55. (in Ukrainian).

Vasilenko, Z. V., Baranov, V. S. (1987). Plodoovoshhnye pjure v proizvodstve produktov / M. : Agropromizdat, 125. (in Russian).

Flores, A. (1999). Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers / Aaron Flores, Douglas Goff // Journal of Dairy Science. 82, 7, 1399–1407.

Olenev, Ju. A., Tvorogova, A. A., Kazakova, N. V., Solov'eva, L. N. (2004). Spravochnik po proizvodstvu morozhenogo / M. : DeLi Print, 798. (in Russian).

Marshall, R. T., Goff , H. D., Hartel, R. W. (2003). Ice Cream / N. Y.: Kluwer Academic, 371.

Abstract views: 0
PDF Downloads: 0
Published
2015-03-06
How to Cite
Zgurskyi, A., Polischuk, G., KalinowskаyT., & Zgurskay, T. (2015). TECHNOLOGICAL ASPECTS OF PECTIN -CONTAINING RAW MATERIALS IN THE PRODUCTION OF ICE CREAM. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 22-28. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3279
Section
Technological ensuring of production, processing of products of animal origin