期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：6
期号：11
页码：22-26
DOI：10.15587/1729-4061.2017.116918
语种：English
出版社：PC Technology Center
摘要：We investigated the state of moisture in the curd paste with sumach extract with added non-toasted buckwheat groats (buckwheat groats) using a method of differential-thermal analysis. The base for curd paste was soft dietary curd. 10 % of extract of the spice sumach on milk whey (5 % of extractive substances) and 25 % of a buckwheat-whey mixture were added to the acid-milk base.The content of the adsorption moisture in the buckwheat-whey mixture is higher compared with the soft dietary curd. The highest value of pre-exponential factor and activation energy of the buckwheat-whey mixture predetermines the capability of retaining free moisture and serve as the moisture-binding component.A comparative analysis was performed for the state of moisture in the curd paste with buckwheat groats, in the curd paste with a moisture-retaining component, modified starch (E 1410) (dosage is 1.3 %). The amount of adsorption moisture in the curd paste with buckwheat groats was 32 %, whereas the curd paste, stabilized by modified starch, contained 32.5 %, which proves the efficiency of using buckwheat groats as the moisture-binding component
关键词：state of moisture;differential-thermal analysis;curd paste;non-toasted buckwheat groats
