Pichkur V. Using extruded starch types to intensify the preparation of lunch dishes food concentrates

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U002453

Thesis Registration Form

0416U002453.pdf

Applicant for

Pichkur Vitalii Yakovlevich

Specialization

05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

Date of defense

11-05-2016

Specialized Academic Board

Д 26.058.06

National university of food technologies

Essay

The dissertation is devoted of scientific substantiation and elaboration of food concentrates first and sweet dishes instant cooking lunch based on exstruded starch of of various origin. The changes in the basic physical and chemical properties of starch and it water solution after the extrusion process were studiet. Discovered the main technological and physical properties of extruded starch. The improved technology soups, jelly and fruit drinks fast cook by using extruded starch of potato and tapioca. Optimized parameters prepared ready meals.

Thesis supervisor

Kovbasa Volodymyr Mykolajovych

Official opponents

Капрельянц Леонід Вікторович
Самохвалова Ольга Володимирівна

Files

aref.doc

ДИСЕРТАЦІЯ_Пічкур.doc

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