English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained. The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved. The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition.

DETERMINATION METHODS OF FOOD FIBERS CHARACTERISTICS IN MILK MIXTURES WITH THE MODIFIED FAT COMPOSITION