Study of possibility of using malt extracts in production of preserved products of functional purpose

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dc.contributor.authorGuzikova, N.
dc.date.accessioned2021-04-29T09:40:54Z
dc.date.available2021-04-29T09:40:54Z
dc.date.issued2021
dc.descriptionGuzikova N. Study of possibility of using malt extracts in production of preserved products of functional purpose / N. Guzikova ; advisor : M. Mikulinich // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 14–26 : tabl., fig. – Ref.: 24 tit.ru_RU
dc.description.abstractNowadays, the desire of people to buy not only tasty, but also healthy food is becoming obvious. These include a preserved product using sprouted grains and malt extracts. The article presents studies on the influence of the share of barleymalt extract and sprouted grain on the quality of the finished product. It is noted that the share of sprouted grain crops and malt extracts significantly affects the quality indicators of the preserved product, in particular organoleptic indicators. Criteria for evaluation of organoleptic properties of the finished product have been developed. Influence of technological parameters on organoleptic indices of preserved product is investigated. The quality of the product was evaluated according to organoleptic and physicochemical indices, nutritional and biological value, and the degree of satisfaction of the daily human need for vegetable protein contained in 100 g of preserved products was established. Formulas and technology for production of preserved products from a two-component composition based on sprouted wheat or bare-grained oats (40.0% – 50.0%) using malt extract (50.0% – 60.0%) are developed, which makes it possible to ensure quality of the product with high consumer properties satisfying the daily need for vegetable protein by 11.8% – 16.0%.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17526
dc.language.isoen_USru_RU
dc.subjectsprouted grainru_RU
dc.subjectblanchingru_RU
dc.subjectmalt extractru_RU
dc.subjectcomponent ratioru_RU
dc.subjectformulation designru_RU
dc.subjecttechnologyru_RU
dc.subjectquality indicatorsru_RU
dc.titleStudy of possibility of using malt extracts in production of preserved products of functional purposeru_RU
dc.typeArticleru_RU
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