Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2016 2016-08-01 2016-08-01 COMPARATIVE CHARACTERIZATION OF POSSIBILITIES OF USING LOW-ESTERIFIED AND AMIDATED PECTIN IN FERMENTED DAIRY PRODUCTS 649 651 EN Radka Vlaseva Radka Vlaseva Mihaela Ivanova Mihaela Ivanova Mima Hadjikinova Mima Hadjikinova Dimitar Hadjikinov Dimitar Hadjikinov Valentina Dobreva Valentina Dobreva Nadezhda Petkova Nadezhda Petkova Panteley Denev Panteley Denev Dimitar Dimitrov Dimitar Dimitrov The possibilities of using low-esterified amidated pectin isolated from Bulgarian plant cultures have been studied. The comparison between pectin extracted from celery and commercial low-esterified amidated pectin showed that celery pectin can be used successfully for preparation of functional fermented dairy products enriched with soluble dietary fibers. It was found that the addition of amidated pectin extracted from celery in an amount exceeding 1 g.kg-1 deteriorates the organoleptic characteristics of the product, but viscosity of the produced experimental dairy product remained unchanged in comparison with that of the control sample. Therefore, it is recommended that the concentration of low-esterified amidated pectin used in preparation of dairy products do not exceed the limits established in this study.
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