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Preparation and Properties of Finely Dispersed Foodstuffs from Raw Vegetable Materials

TitlePreparation and Properties of Finely Dispersed Foodstuffs from Raw Vegetable Materials
Publication TypeJournal Article
Year of Publication2015
AuthorsBurushkina, TN, Ratushniak, VV, Kolychev, VI, Prepodobnyi, VM, Plotnikov, Yu.A
Short TitleSci. innov.
DOI10.15407/scine11.03.035
Volume11
Issue3
SectionScientific Framework of Innovation Activities
Pagination35-44
LanguageEnglish
Abstract

A low-waste technique for preparing liquid and paste-like finely dispersed emulsion and suspension systems of whole leguminous and cereal seeds (soya, lupine, amaranth, oats, wheat, and buckwheat) has been developed. These systems have almost complete set of nutrients, biologically active substances, and minerals of the original plants. They have an aggregative stability of 5–15 days or more without the use of stabilizers and emulsifiers.
Keywordsdispersing homogenizer, emulsion and suspension systems resistant to stratification, holistic raw plant material
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