Use of thistle seeds of modified composition in chocolate mass technology
Serhii Stankevych,
Inna Zabrodina,
Maryna Lutsenko
et al.
Abstract:The object of the study is the analytical values of lipids of milk thistle seeds of a modified composition, namely acid and peroxide values, as well as the induction period of lipids of chocolate mass with the addition of milk thistle seeds. The paper substantiates rational parameters of thistle seed processing for the inactivation of lipases and lipoxygenases. Approximate dependences of the acid and peroxide values of thistle seed lipids on the pH of the wetting solution and the wetting degree of seeds were o… Show more
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