STUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED SUBSTANCES FOR THE PRODUCTION OF MARSHMALLOWS

The article presents the results of studying the foaming properties of gelatin with solubilized substances by Rauch’s method. To improve the nutritional value of gelatin, deodorized refined sunflower oil with β-carotene was used. It has been proved that gelatin with solubilized substances can be use...

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Autors principals:	І. Piliugina, M. Artamonova, N. Murlykina, О. Shidakova-Kamenyuka
Format:	Artigo
Idioma:	Inglês
Publicat:	Odesa National University of Technology 2019-05-01
Col·lecció:	Harčova Nauka ì Tehnologìâ
Matèries:	marshmallow gelatin sunflower oil β-carotene foaming ability foam stability density
Accés en línia:	http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1335
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