INVESTIGATION OF HAWTHORN USING IN PRODUCTION OF MACARONI PRODUCTS
Journal Title: Молодий вчений - Year 2017, Vol 1, Issue 41
Abstract
The increasing of quality of the macaroni products with hawthorn by the complex quality index has been installed. Decreasing of gluten content and giving the elastic properties to it have been shown. Structure of the macaroni dough gets smaller particles, productivity of press and speed of pressing increase. Volumetric estimation of the dough with hawthorn increases that tell about structure forming ability of hawthorn components, in particular pectin. It has been installed that macaroni products with 6% of hawthorn is a functional food and consuming of 100 g covers day income in flavonoids for 36% and in pectin – for 12%.
Authors and Affiliations
O. O. Orlova, T. P. Golikova
Keywords
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- EP ID EP612065
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