RESERCH OF RHEOLOGICAL PROPERTIES OF WHIPPED SWEET MEALS ON TEA BASE

Authors

  • К. Rubanka National University of Food Technologies, Kyiv, Ukraine
  • V. Terletska National University of Food Technologies, Kyiv, Ukraine
  • O. Pisarets Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Yu. Bratus National University of Food Technologies, Kyiv, Ukraine

Keywords:

mousse, foaming capacity, tea extract, blend of herbal extracts

Abstract

The article is devoted to research of rheological properties of food concentrates of the sweet meals like mousses. The effect of the concentration tea extract and mixtures of plant extracts on the foaming capacity of mousses and foams structure is represented. The expediency of using a mixture of herbal extracts on tea base in the technology of preparation of mousse is grounded.

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References

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Published

2016-06-25

How to Cite

Rubanka К. ., Terletska, V., Pisarets, O., & Bratus, Y. (2016). RESERCH OF RHEOLOGICAL PROPERTIES OF WHIPPED SWEET MEALS ON TEA BASE. FOOD RESOURCES, 4(06), 234–239. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/313

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

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