The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied. For the solution of this problem the program within MatLab mathematical package was elaborated. The recommended fatty acids (FA) ratio [3] is selected as optimization parameter. The optimized blend was created using the elaborated program. The data, received by mathematical calculations, were experimentally proved using the method of gas-liquid chromatography [7]. On the based of the results, received at the studies, it can be stated, that 50 % replacement of mass part of fat (m.p.f.) in milk products (sour cream product) by elaborated blend, allows partially adjust its FA composition.
The appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose. Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Adding the products of chicken egg processing as a useful and safe natural emulsifier would prevent the separation of the product's fatty phases. The emulsifying mixture "Prottekt 01" has been used as control. The rational dosage for introducing the selected natural emulsifiers has been determined, based on the calculation of 1...4 % to the mass of the introduced vegetable fats (blend), which ensure the highest fat-retaining capacity (FRC) indicator and do not affect the organoleptic characteristics of the product. It has been established that the stability of direct emulsifiers (DE) «o/w» is 100 % in the case of using egg yolk powder or the emulsifier "Prottekt 01" in the amount of 3 %; egg powder or albumin-4 %. The rational ratio of the formulation components has been determined for such emulsions-water phase:vegetable oil blend:egg yolk powder-as 21:76:3, provided the lowest possible percentage of a water phase (whey) is introduced. The dependence of a moisture-retaining capacity indicator on the moisture content in a milk-containing product that included the experimental samples of emulsions has been confirmed. The dependence established is in good agreement with a phenomenon of the reduced moisture-retaining capacity in a food product when its fat content increases as a result of the lower moisture-retaining capacity of the fatty phase compared with the protein phase. The derived dependence of lecithin content on the indicators of FRC and DE proves the appropriateness of choosing the egg yolk powder as an emulsifier for making a milk-containing curds-based sour milk product. The highest indicators of FRC, 5 cm3/g, and the formation of 100 % of DE, are observed when using 3 % of the egg yolk powder (with a lecithin content of 10.3 g/100 g of the product) in the emulsifier composition
supplier of physiologically functional ingredients. That is why daily consumption of the required amount of fat is important for normal functioning of every human organism [1, 2]. On the basis of medical and biological research, fatty acids should get to the human body on a daily basis in accordance with the norms established by nutritionists: 80...150 g/day for men and 65...100 g/day for women. And fats of vegetable origin (oils) should contain 30 % of the total amount of consumed fat. Studies conducted at the level of a whole organism and at the cellular and molecular levels demonstrated that physiological effectiveness of food fats depends not only on the existence in them of polyunsaturated fatty acids (PUFA) but also on the optimum ratio between all three groups of fatty acids. Triacylglycerols in food products should contain 10...20 % of polyunsaturated fatty acids (PUFA), 50…60 % of monounsaturated fatty acids (MUFA) and 30 % of saturated fatty acids (SFA). Among PUFA, the ratio of ω-6:ω-3 groups should make from 4:1 to 10:1. The
It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life.
In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible to determine and predict the extraction process at different technological parameters in order to effectively obtain extractive substances. The expediency of using whey from the production of fermented milk cheese as an extractant for obtaining stevia extract has been substantiated. It was experimentally established and mathematically confirmed that the use of whey makes it possible to increase the yield of extractives by 12.1 %, as opposed to the use of an aqueous solution. In order to intensify the extraction process, it is proposed to use a rotary-pulse apparatus. It was found that the application of a rotary-pulse apparatus makes it possible to increase the yield of extractive substances from sweet grass by 0.1–0.4 % compared to maceration. The optimal technological parameters for obtaining stevia extract have been determined: hydro module, 1:15; extractant, whey; extraction temperature, 85±5 °С; process duration, 20–25 min. The use of graphic and mathematical modeling in the environments "Mathcad" and "Statistica" helped construct 3D-graphic models to illustrate the dependence of the degree of extraction of extractive substances from dry stevia leaves on the technological parameters for obtaining extracts. The improved technology of obtaining stevia leaf sweet extract will significantly expand the range of "healthy foods" through the partial or complete replacement of sugar. The production of such dietary products will have a social effect and economic attractiveness for food industry enterprises
It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics. The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat groats preparation, an influence of boiling and preliminary soaking duration on structural-mechanical properties of the mixture has been studied. Rational technological parameters of non-fried buckwheat groats preparation have been determined: groats and water ratio – 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for 4 hours. The effectiveness of using non-fried buckwheat groats in the composition of dishes in amount 8.0 % has been proved, and spices compositions for first dishes have been developed: fragrant pepper, cumin, rosemary in ratio 1: 0.6: 0.4
The prospects for the use of a plant raw material – stevia as a natural sweetener for obtaining sweet extracts have been substantiated. Literary research has been conducted on the expediency of carrying out preparatory operations of stevia-raw material in order to intensify mass exchange processes during extraction; their necessity has been theoretically justified. A number of studies have been conducted with the aim of intensifying the process of extracting the dry mass of stevia leaves. Preliminary preparation of stevia was carried out – crushing (using a laboratory crusher – A1-DM2R) and subsequent sieving to the average size of the leaf fraction – 3.9±0.1 mm. It is proposed to use whey from the production of sour milk cheese to obtain sweet extracts of stevia for their further use in the food industry. It has been established, that the highest efficiency of the extraction process of the prepared dry stevia leaf mass is achieved with a hydromodule – 1:15. Carrying out the process under these conditions allows to achieve the highest degree of extraction of extractive substances – 29.9. The results of the experimental studies, obtained and presented in the article, can be used to carry out further physicochemical analyzes of the quality of the obtained stevia extracts and the possibility of combining them with a milk base to obtain a dietary range of food products
It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises
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