Study of dispersed composition of foam from egg with elamin and stevioside

Authors

  • Галина Іванівна Дюкарева Kharkiv State University of Food Technology and Trade str. Klochkovskaya 333, Kharkov, 61051, Ukraine
  • Анна Едуардівна Гасанова Kharkiv State University of Food Technology and Trade str. Klochkovskaya 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2012.5621

Keywords:

sponge cake, dispersed composition, foam structure, elamine, stevioside

Abstract

Provided information about the relevance of the formation quality of biscuit with elaminom and stevioside in connection with the very common illnesses - diabetes, obesity, lack of iodine. Described the consequences of iodine deficiency for the human body Represented general characteristics of elamin and stevioside. Described a technique to study dispersion of foam structure. Given function of distribution the diameter of the bubbles of foam samples, found the most probable diameter of bubbles for foam samples obtained from eggs with elamin and stevioside. Wit obtained results it is concluded that the addition elamin and stevioside to eggs reduces polydispersity foam and reduce the most probable and the average diameter of the bubbles, which increases the stability of foams and improve their functional and technological properties

Author Biographies

Галина Іванівна Дюкарева, Kharkiv State University of Food Technology and Trade str. Klochkovskaya 333, Kharkov, 61051

PhD, Associate Professor

Dept. of Commodity in customs

Анна Едуардівна Гасанова, Kharkiv State University of Food Technology and Trade str. Klochkovskaya 333, Kharkov, 61051

Graduate

Dept. of Commodity in customs

References

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Published

2012-12-13

How to Cite

Дюкарева, Г. І., & Гасанова, А. Е. (2012). Study of dispersed composition of foam from egg with elamin and stevioside. Eastern-European Journal of Enterprise Technologies, 6(10(60), 57–60. https://doi.org/10.15587/1729-4061.2012.5621

Issue

Vol. 6 No. 10(60) (2012): Ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Галина Іванівна Дюкарева, Анна Едуардівна Гасанова

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