CHARACTERISTICS OF DRY MILK-CARBOHYDRATE MIXTURES OF SPRAY DRYING CARBOHYDRATE

Authors

  • A. Minorova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • I. Romanchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • N. Krushelnytska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-10-24

Keywords:

dry milk-carbohydrate mixtures, barley-malt extract, sorghum syrup, solubility, bulk density, hygroscopicity

Abstract

This article presents the results of the study of model mixtures, which included a dairy base represented by whole milk, skimmed milk powder and carbohydrate base, represented by barley-malt extract syrup and sorghum syrup. The influence of the dose of the carbohydrate component on the organoleptic and physico-mechanical properties of dry samples was determined. The obtained scientific data will be used in applied research to develop technologies of dry mixtures based on dairy components.

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References

https://doi.org/10.31073/foodresources2018-10-24

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Published

2018-06-25

How to Cite

Minorova, A., Romanchuk, I., & Krushelnytska, N. (2018). CHARACTERISTICS OF DRY MILK-CARBOHYDRATE MIXTURES OF SPRAY DRYING CARBOHYDRATE. FOOD RESOURCES, 6(10), 206–212. https://doi.org/10.31073/foodresources2018-10-24

Issue

Vol. 6 No. 10 (2018): Food Resources

Section

Слово редактора

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