WATER PHASE CONDITION IN THE BUTTER PASTE WITH RED BEET POWDER

Abstract

The technology of butter paste with red beet powder based on butter with addition of dry skimmed milk, flaxseeds and inulin is developed. The quantity of the plant food additives in the ready product is the following: red beet powder – 0.80 %, inulin – 1.50 %, flaxseeds – 2.90 %. The condition of  water  phase  in  the fresh  product  was  investigated  for  the  indicators:  dispersion  of  plasma  and forms of moisture connection. Dispersion was determined by computing the drops of moisture under the MICROmed XS-2610 microscope. The article concludes that the addition of red beet crio-powder, flaxseeds, inulin with simultaneously mechanical processing generates dispersion of moisture in the butter  paste  with  the  increasing  of  droplets  with  the  diameter  of  1...5  microns.  The  main  forms  of moisture connection research were conducted by the thermogravimetry method using a Pauli-Erdene Q-1500  D  derivatograph  system. These  results  suggest  that  the selected  complex  of  plant  food additives  leads  to  the increasing  of  the  amount  of  monomolecular  and polymolecular  firmly  bound moisture.