![Scientific journal NRU ITMO
Series](/images/mag-ihbt.png)
Selection of the flavor additives for sour cream product with extract of green tea
![Scientific journal NRU ITMO
Series](/images/mag-ihbt.png)
Annotation
One of the priority directions of the state policy of the Russian Federation in the field of healthy nutrition in the period up to 2020 is to develop the production of food products enriched with essential components and product functionality. At the present time at the Department of Milk Technology and Food Biotechnology is investigated development of composition and technology of sour cream product with extract of green tea. Antioxidants are substances that increase the shelf life of food products, due to slowing the oxidation process. One of sources of natural antioxidants is green tea.The use of antioxidants in food increases the body's immune defenses, normalizes metabolism, slows down aging and prevents the development of tumors. The purpose of this work is development of composition and technology of sour cream product using extract of green tea as a source of plant antioxidants. Objects of this research were green tea extracts and sour creams are obtained by mixing sour cream with green tea extracts. As a result of the studies were established the maximum content of green tea extract in the sour cream product, were chosen additives, were defined the optimum content of chosen additives in the final sour cream product.
Keywords
Постоянный URL
Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures