Перегляд за Автор "Stepanova, Tetiana Mykhailivna"
Зараз показуємо 1 - 2 з 2
Результатів на сторінці
Налаштування сортування
Документ Prospects of amaranth using in the brine systems based on uronate polysaccharides(НТУ "ХПИ", 2018) Kondratiuk, Natalia Vyacheslavivna; Stepanova, Tetiana MykhailivnaThe article is devoted to the problem of improving the nutritional value of meat snack products by improving the composition of marinades with amaranth oil and mixtures for injection such as amaranth protein hydrolyzate. The authors considered the reasons for the creation of improved meat snack products with increased nutritional and biological value. The prospect of using amaranth in the composition of brine systems (mixtures for injection, massaging and soaking) for the production of meat snack products has been substantiated. The chemical composition of analogue brine systems and systems with the inclusion of amaranth is given. Use in the composition of brine for the injection of well-digestible proteins of vegetable origin is based on the fact that, together with the total increase in the moisture content of salty model fermented meat systems they allow to regulate the mass fraction of protein in the composition of finished products. Adding to the brine composition of animal protein in the amount from 0,5 to 1% allows to get meat systems with stable structural and mechanical characteristics.Документ Study of organoleptic and technological properties of fish maffins with addition of pearly powder(НТУ "ХПІ", 2019) Kondratiuk, Natalia Vyacheslavivna; Stepanova, Tetiana Mykhailivna; Viyenko, Oleksiy Yuriyovich; Shen, YunjianThe authors propose a new type of snack muffins with the addition of dry minced fish from sea and freshwater fish, enriched with pearl powder. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of dry minced fish with pearl powder and the addition of these compositions to the recipes of snack muffins. Tasting analysis showed that the best organoleptic indicators have samples of flour culinary products with the content of enriched dry minced fish in 25%. However, such a quantity of recipe ingredients introduced negatively affects the process of dough formation and the appearance of finished products. The amount of added pearl powder was 2.3% of the amount of dry minced fish. The increase in the amount of added pearl powder to 5% does not contribute to an increase in the hydrophilic-city of dry minced fish in the composition of the dough piece for snack muffins. A further increase above 5% adversely affects the organoleptic characteristics of the finished culinary products. Thus, the accepted amount of dry minced fish was 15%. Adding 2.3% of pearl powder to the amount of dry minced fish allowed the physiological required ratio of calcium and phosphorus, which was 2:1 and provide preventive doses of organically bound calcium and phosphorus by 24-28% depending on age.