RICE FLOUR AS STABILIZER IN FERMENTED MILK PRODUCTS

Authors

  • І. Romanchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Rudakova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Moiseeva Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Gondar Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

RICE FLOUR AS STABILIZER IN FERMENTED MILK PRODUCTS, rice flour, texture, fermented milk clot, stabilizers, organoleptic characteristics,composite dairy products

Abstract

This article is dedicated to the research of rice flour influence on the physico-chemicalcharacteristics offermented dairy products. Recipes and ways to prepare rice flour for its furtheruse for manufacturing ofproducts made from milk or cream were determined. Itis found that usingof the rice flour in an amount from 1.5 g/100 g to 3.5 g/100 g of product doesn’t degrade theorganoleptic properties and provides a stable texture offermented milk clots. The rice flour canbe recommended as gluten-free ingredient of composite dairy products.

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References

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Сарафанова Л.А. Пищевые добавки: энциклопедия. [Текст] / Л.А.Сарафанова. – СПб: ГИОРД, 2003. – 688 с.

Рибак О.М. Удосконалення технології морозива з комбінованим складом сировини: автореф. дис. на здоб. наук. ступ. канд. техн. наук (05.18.16)/0льга Миколаївна Рибак; Національному університеті харчових технологій.– Київ, 2011. – 20 с.

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Published

2016-12-25

How to Cite

Romanchuk І., Rudakova Т., Moiseeva, L., & Gondar, O. (2016). RICE FLOUR AS STABILIZER IN FERMENTED MILK PRODUCTS. FOOD RESOURCES, 4(07), 46–52. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/255

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

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