THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT

THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT

This paper considers the problem of increasing  the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The  main  tendencies of obtaining new types of food based on plant proteins with complete amino acid composition are desc...

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Bibliographic Details
Main Authors: L. Gordiienko, V. Tolstykh, K Avetisian
Format: Article
Language:English
Published: Odesa National University of Technology 2020-12-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
nougat
confectionery foams
plant proteins
viscosity
strength
nutritional value
Online Access:https://journals.onaft.edu.ua/index.php/foodtech/article/view/1914

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