ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING

Abstract
Model basic milk and vegetative products, such as buckwheat, rice and oat flour are considered. The influence of type and quantity of a vegetative component on the complex of organoleptic, chemical, rheological parameters is experimentally and analytically defined. The Reynolds number is considered an objective parameter describing a degree of influence of vegetative ingredients.
Keywords
Model basic product, vegetative ingredients, mass fractions of dry substances, fat, fiber, viscosity, Reynolds number.
REFERENCES
  1. Gavrilova, N.B. Nauchnye i prakticheskie aspekty tehnologii pro¬izvodstva molokosoderzhaschih produktov: mono-grafiya / N.B. Gavrilova, O.V. Pas'ko, I.P. Kanya i dr. – Omsk: Izd-vo «Variant-Omsk», 2006. – 336 s.
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Abstract
Keywords
References