Dispersion research of drink from walnut
He problem o increasing of level of proteinaceous providing in food of the population still remains actual. The current level of protein consumption by the population is deficient as in quantitative, and in a qualitative sense. Among the possible solutions to this problem, the most important and decisive place belongs to attract reserve of plant proteins. It is possible to liquidate a lack of protein in a diet due to use of nonconventional sources of plant protein. New forms of proteinaceous food are products, which receive based on various proteinaceous fractions of food staples using evidence-based methods of conversion and have a certain chemical composition, structure and properties, high nutrition and biological value. Although the balance of amino-acid structure plant protein yields to an animal, proteinaceous products of plant origin have a number of advantages. By the useful properties of plant protein products include lack of lactose and cholesterol, low caloric content, the increased content of mono - and polyunsaturated fats, the high content of vitamins and mineral substances; balanced amount of sodium and potassium. The segment of consumers of proteinaceous products of plant origin includes all social groups of the population, such products are resolved for baby food, they can be recommended for dietary food, for food of people with intolerance of lactose and during a post. In case of implementation of a new type of proteinaceous food except nutritional and biological value, it is necessary to estimate their quality from the point of view of technological indicators and physical-chemical properties, which are very important. The most important physical-chemical properties include homogeneity of mass of a product including dispersion. In most cases, drinks-extracts of plant proteins are dispersed systems, as water: insoluble phase. Results of definitions the sizes of particles of a dispersed phase and speed of their subsidence are given in article. As a result of researches it has been carried out sedimentation analysis of drink, determined the density and viscosity, constructed a sedimentation curve and shows calculations