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STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP

The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is...

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Principais autores: G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. Shevchenko
Format: Artigo
Sprog:Inglês
Udgivet: Odesa National University of Technology 2019-07-01
Serier:Harčova Nauka ì Tehnologìâ
Fag:
ice cream
starch syrup
cryoscopic temperature
water freezing
Online adgang:http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1383
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