Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012

The substantiation of development of mousses technology using wheat starch


N.V. Мriachenko
S.L. Iurchenko
T.V. Cheremska


This work is dedicated to the substantiation of development of technology of fruit and vegetable mousses using wheat starch and surfactant – Tween 20. The innovative idea of product with foamy structure was expounded, the implementation of which will allow to provide obtaining of the final product with stable quality indicators, new consumer characteristics and will give an opportunity to carry out the production technological process with distinct industrial signs.

The foaming capacity and foam stability of “wheat starch-Tween 20” model systems depending on the heat treatment temperature and starch concentration were investigated. The rational foaming zone was determined that will allow to obtain foamy structure of mousses. The model systems behavior was studied by the determining of their viscosity. It was confirmed that the controlled regulation of dynamic phase transitions of starch with surfactant provides food systems’ colloidal stability.

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Як цитувати
МriachenkoN., Iurchenko, S., & Cheremska, T. (2016). The substantiation of development of mousses technology using wheat starch. Food Science and Technology, 10(4).
Технологія і безпека продуктів харчування
Біографія автора

N.V. Мriachenko, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент


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