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FORMATION OF QUALITY OF MILK ANALOGUE FROM GREEK FENUGREEK SEEDS

Автор: sveta on . Posted in 2020_02(34)

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UDC 637.181=111   DOI: https://doi.org/10.31617/tr.knute.2020(34)09
Yuliia MOTUZKA 
 
E-mail: y.motuzka@ knute.edu.ua
ORCID: 0000-0003-0400-6445
  Doctor of Technical Sciences, Professor
Department of commodity science, safety and quality management
Kyiv National University of Trade and Economics
19, Kioto str., Kyiv, 02156, Ukraine
     
Anna KOSHELNYK
  
E-mail: a_koshelnyk@knute.edu.ua
ORCID: 0000-0002-0322-9375
  Postgraduate student
Department of commodity science, safety and quality management
Kyiv National University of Trade and Economics
19, Kioto str., Kyiv, 02156, Ukraine
 

FORMATION OF QUALITY OF MILK ANALOGUE FROM GREEK FENUGREEK SEEDS

The impact of heat treatment on the chemical composition of fenugreek seeds is analyzed. Tests of its amino acid composition and the content of mono- and disac­charides show that the Maillard reaction does not result in essential changes in the taste and aromatic properties of the raw material. It is found that heat treatment changes the fatty acid composition of the seeds, with reducing the quantity oflinoleicacid which enzymatic oxidation forms the compound 1-octen-3-olthat may cause the mushroom-specific smell of the seeds.
Keywords: plant-based milk analogues, fatty acid composition, drink, quality, amino acid composition taste, smell, consumer, Maillard reaction.

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