Yuri Nasbath — FSTDESK

Prepare yogurt from soya milk

Is it possible to prepare yogurt from soya milk? If not why?
Pasta problem

we have problem in pasta line, some white color appeared inside the product, how we can resolve it
Alternative proteins and extrusion

Recent research focus on vegetable alternative to meat products. However it remains a challenge to prepare the highly desirable texture pro…
Preservation of Halwa

Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional…
Puff pastry

hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff pastry, the pH leve…
Sticking of Baking Plates during wafer operation

Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low…
Reg. Join this group

I am very thankful that I became member of this Food Science & Technology desk. Regards, Dr.P.R.Meena pH.D. (Food Sci.&Tech) BHU, Varanasi,…
Food nutri score

Hi everyone here, I'm curious to know about nutri score card. If a company does not offer it on label what is the best way to put it on the…
Pros and cons of the a food catering industry widening its business

A food catering company would like to widen its business in engaging to different industries. The said company still cannot enter the food…
Pectin as a possible substitute for xanthan gum in hot sauce?

Hello! I'm looking for something to replace xanthan gum in a vinegar-based hot sauce and was wondering if pectin might be viable? Something…
Turmeric Rich Milk

Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would like to know your view…
Oxygen Scavengers: An Approach on Food Preservation

(adsbygoogle window.adsbygoogle []).push({}); Many foods are very sensitive for oxygen, which is responsible for the deterioration of many…
Effect on thermal sensitive substance of heating by microwave

Is there any effect on thermal sensitive substance of formular milk, when heating by microwave? when I heat leftover of my kid milk by micr…
Product development with artifical sweetners

Can anybody help me to solve this problem. Thanks in advance How to make a no sugar added, fruit flavored beverage which is at the same lev…
Browning of Chilled Raw beef patty

Dear all, Is there any method to stop or reduce the browning of raw beef patty.. we dont want to add any artificial preservatives. The expe…
Honey Spread

Hi Everybody I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I s…
Do you have any problem about this site's loading speed?

Dear members, do you have any problem about this site's loading speed? Results are important to improve user experiences. Thank you. [poll…
Vegetables sanitation

How to sanitise vegetables and fruits, domestically and commercially?
White rice selection

Dear ALL, Rice is a staple diet of many around the world. But how are you choosing your rice, or if one wish to choose a healthier option o…
Beer preparation

How to remove beer sulphur?
Nitrosamines and their functions

What is nitrosamines and their functions and properties?
White cream, ingredients

Hii:) Could you advice a source for including of white pralin?
Artificial wheat

What is the artificial wheat? How is it? Why is it done?
Molasses communiqué

Molasses communiqué: In the Turkish food codex, there are two parameters leading to the molasses related to molasses. 1.Parameter pH The se…
Bleaching detection in wheat flour

Principle: It is based on the comparison of the sample taken from bread by dissolving in petroleum ether and not bleaching. Tools and Equip…
Need to Chocolate like neutral

Any body suggest me process and ingredients.
Adulteration in Banana

Recently I heard a news about the adulteration in banana where yellow banana peels are coated with red dye. Red banana (Musa acuminata 'Red…
Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?

Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?
Please suggest me book about chocolate technology

Hı, Could you suggest me book about chocolate technology
Gluten-free biscuits

WHAT IS GLUTEN? The definition of gluten made by the Codex according to the special dietary standard for the use of people with gluten into…
Litchi juice

Please share the formation of litchi juice
Chestnut to obtain alcohol

How can we hydrolyze the chestnut and to obtain alcohol from chestnut
Manufacturing of Non-Dairy Ice Cream

Hi, We are planning to manufacture non-dairy ice cream, would like to get some input on the market of the product and also the process for…
Potato Cookies

Hello all, Am currently working on Development of Gluten free Cookies from Potato starch. In addition, I intend to add some fuctional ingre…
Adulterations in Bread

Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of t…
What are the best chemical raising agents used to make cakes?

what are the best chemical raising agents to use in cakes that give the required fluffiness and a light texture? Also are there any replace…
What is the differences and relations between viscosity and yield value?

Dear All, What is the differences and relations between viscosity and yield value? Any comment please.
Dissolving solution

I have small amount of rosemary herb powder mixed in a cup of water and it's only party dissolving. I was wondering if there is another pow…
Color adjustment

We use 184 g Allura red colur in 211kg how much colur will be use in 1kg batch?
Cake decoration gels

What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?
Large bubbles appear on the surface of cake after baking

Dear everyone, Currently, i am developing the formula of red velvet cake (dried premix). After baking, i found that there are quite many bu…
Croissant production

Can anyone help me about croissant production?
Increase pH of water by using Sodium bicarbonate

How can increase pH of water by using Sodium bicarbonate at which proportion
Low-methoxyl pectin gelatin

Hello everyone! I have been working in the prototype development of a vegan gummy candy. I am using low methoxyl pectin, with calcium propi…
Fake alcohol

How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products. Fake or illegally produced alco…
Acrylamide

Information on the risks of acrylamide and how you can reduce the chances of being harmed by it. Acrylamide is a chemical substance formed…
Isomalt saccharides

Now this is an interesting fiber.
Biological Methods of Cereal Preservation as a way to curbing food insecurity

A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endos…
Aging of grains and pluses

Hello, I'm very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food p…
Mixing liquid propeller mixers

Can anyone help me regarding this topic?
Food science and tech

If someone ask about your strength in fundamental chemistry and maths, what would be your answers? Relate answer to food processing and che…
What Happens when you add milk to your coffee?

Hi Guys! We've created another video for those coffee-lovers out there!: smiley: https://www.youtube.com/watch? v 7h8mP8JmUL4 Share your th…
Manufacturing process about non-dairy whipping cream?

Can any one help me with manufacturing process about non-dairy whipping cream?