топинамбур

Development of a concentrated sweet milk product with a combined protein and carbohydrate composition

The work presents formulation and technology of a concentrated dairy product with a partial replacement of skimmed milk powder with whey protein concentrate and a partial replacement of sucrose with American artichoke syrup. The authors have studied physical and chemical as well as organoleptic quality indicators of the product. As a result, it has been found that whey protein concentrate and American artichoke syrup can be recommended in the production process of concentrated sweet dairy products.

Forming yielding capacity of green and dry mass of topinambur depending on its harvesting time

The article presents the research results on the influence of topinambur

harvesting time on the green mass and absolute dry matter yields. The one-factor

experiment has been launched according to the method of B.A. Dospekhov in the

educational and scientific experimental field of Perm State Agrarian and Technological

University. The experiment has followed the following scheme: 1 – gathering of green

mass on the 10th day after the flowering phase, 2 – gathering of green mass on the 20th

Productivity of varieties of jerusalem artichoke with different density of standing

The work presents the results of a three-year field three-factor experiment. The productivity of Jerusalem artichoke (Skorospelka and Interest varieties) has been researched on the soddy podzolic soil with different plant stand: 47,6; 31,7; 20,4 thousand plants/ha; with two variants of mineral nutrition (calculated dose by the balance method and for full compensation of nutrient removal). It has been found that the best productivity has the Interest variety in raw (69,8 t/ha) and absolutely dry (15,4 t/ha) biomass.

Sweet concentrated milk product

Samples of sweet concentrated milk product with partial replacement of sucrose to glucose - fructose syrup have been developed. The extract of Jerusalem artichoke has been added into the product. Physical-chemical indicators have been studied in the developed samples. It has been found out that the product generally corresponds to the quality indicators of the traditional sweet condensed milks except that of sucrose.

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