Дослідження системної води ягідних джемів низькотемпратурним калориметричним методом
DOI :
https://doi.org/10.15587/2313-8416.2019.185701Mots-clés :
системна вода ягідного джему, низькотемпературний калориметричний метод, виморожена та невиморожена водаRésumé
Обґрунтовано створення композицій із сировини, яка не потребує додаткового внесення пектину під час виробництва джемів, з сировиною, яка містить низьку кількість пектину Низькотемпературним калориметричним методом досліджено системну воду джемів із ягідної сировини з різним вмістом пектину. Встановлено, що кількість вимороженої води зменшується за збільшення кількості чорної смородини в модельних системах. Визначені раціональні співвідношення ягідної сировини в досліджуваних системах
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