The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing t...

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Bibliographic Details
Main Authors: Igor Stadnyk, Volodymyr Piddubnyi, Mykhail Kravchenko, Larysa Rybchuk, Stepan Balaban, Taisia Veselovska
Format: Article
Language:English
Published: HACCP Consulting 2021-04-01
Series:Potravinarstvo
Subjects:
legume butter
dry whey powder
bean
rheological properties
modeling
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578

Internet

https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578

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