DETERMINATION OF OPTIMUM RATIO OF COMPONENTS OF PROTEIN-CARBOHYDRATE SEMI-PRODUCT

Author:

Zolotukhina Inna, Kharkiv State University of Food Technology and Trade (333 Klochkovsky Str., 61051 Kharkiv, Ukraine)

Language: ukrainian

Annotation:

Expanding the range of food, increase their biological value and create a new generation of products that meet the requirements of a healthy diet is an actual problem. One of the realization of this problem is the development of technologies for the production of semi-finished milk-protein based kopretsypitatu of buttermilk with added vegetable puree. The questions of the optimization of the components of prescription semi protein-carbohydrate according to nutritional value, organoleptic characteristics and structural and mechanical properties by a process of compromise solution of problems multiparameter optimization conjugate gradient method.

Key words:

buttermilk, milk protein concentrate, pumpkin puree, carrot puree, optimization, prescription composition

References:

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