2018, N 2 (32) |
PROCESSES AND MACHINES OF AGROENGINEERING SYSTEMS
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Luchaj A., Dotsenko S., Bibik I., Goncharuk O. |
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Development of technology of mayonnaise product of functional orientation |
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The possibility and expediency of creating a mayonnaise product with a relatively high protein content, a rational ratio of polyunsaturated fatty acids is substantiated. as well as significant concentrations of vitamins. Established according to rheological and consumer properties of mayonnaise product with a given physiological effect.
Code designations according to GOST R-54059-2010 are defined for the developed product.
Keywords: MAYONNAISE, LIPID BIOACTIVE COMPLEX, PROTEIN-LIPID-VITAMIN COAGULATE, VISCOSITY, STABILIZER, SCHEME, CODE |