Vasheka O. The technology of butter enrichment with carrot powder

The thesis is devoted to development the technology of butter enrichment by introducing carrot powder (a polyfunctional additive) during the product's homogenization in butter's composition. A comprehensive assessment of the quality of finished products was being made. The changes that occur in the aqueous and fatty phases of enriched butter were studied. According to our results we developed the mechanism of interaction of plasma with particles additives. It was investigated that adding supplements of carrot powder obtained by cold spray drying leads to increasing the quantity of multimolecular bound moisture, leads to differentiation of glycerides at the temperature of their melting in just-made butter.