Preparation and Properties of Highly Dispersed Foodstuffs from Raw Vegetable Materials

Authors

  • T.N. Burushkina State Institution «Institute of Cell Biology and Genetic Engineering», NAS of Ukraine, Kyiv
  • V.V. Ratushniak State Institution «Institute of Cell Biology and Genetic Engineering», NAS of Ukraine, Kyiv
  • V.I. Kolychev State Institution «Institute of Cell Biology and Genetic Engineering», NAS of Ukraine, Kyiv
  • V.M. Prepodobnyi State Institution «Institute of Cell Biology and Genetic Engineering», NAS of Ukraine, Kyiv
  • Yu.A. Plotnikov State Institution «Institute of Cell Biology and Genetic Engineering», NAS of Ukraine, Kyiv

DOI:

https://doi.org/10.15407/scin11.03.039

Keywords:

Aggregatively stable emulsion-suspension systems, holistic raw plant material, dispersing homogenizer.

Abstract

The conditions of the low-waste conversion of whole legume and cereal seeds (soy, lupine, amaranth, oats, wheat, buckwheat) into liquid and paste-like highly dispersed emulsion-suspension systems with almost complete set of nutrients, biologically active substances, and minerals of the original plants are created. These systems are aggregatively stable for 5-15 days or more without the use of stabilizers and emulsifiers.

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Published

2024-06-24

Issue

Vol. 11 No. 3 (2015): Science and Innovation

Section

Scientific Framework of Innovation Activities