The article focuses on the development of a functional beverage produced from cheese whey and collagen hydrolysate being wastes of dairy and fishing industries. Fish collagen hydrolysate was hydrothermally extracted from salmon skin. Further, the sample was cooled, frozen and vacuum freeze dried. Collagen content in the obtained hydrolysate was equal to 37,5%. The hydrolysate was added to the whey beverage in the dose of 0,25%, 0,5%, 0,75% and 1%. In order to reduce the smell and taste of fish, 0,5% of feijoa puree was added to the beverage. In the beverages active acidity, titratable acidity, antioxidant activity and sensory parameters were measured. It is shown that the most rational dosage of collagen hydrolysate in beverages was 0,5%. The beverage had a clean, whey taste with a pleasant hint of feijoa, without any foreign flavours or odours. Consistency of the whey beverage was even and liquid, the colour is uniformly white, which is common for whey, with a hint of feijoa. The active and titratable acidity of the selected beverage were at 4,5 and 60 °T respectively. Total antioxidant activity of the beverage was 0,47 mg/g of dry substance
Main patterns of interrelationship between parameters of vacuum freeze-drying and the preservation of antioxidants in final product at different primary temperatures were determined in this article. Jackfruit, melon, and banana were frozen in pieces. The process of freeze-drying of the fruit raw material was at the primary temperature (from minus 10 to minus 30 °C) at an appropriate vacuum. At the secondary drying, the temperature was always the same, equal to 38-40 °C. Freeze-dried fruits were added at the stage of preparation of the mixes of yogurts. The total integral antioxidant activity was measured in the finished products by coulometric titration. The research demonstrated that vacuum freeze-drying at increasingly lower primary drying temperatures leads to a preservation the more content of antioxidants. It has been determined that the addition into yoghurt freeze-dried fruit powder leads to rise total antioxidant activity by 11.3-14.7 %. Our data have shown that there is the possibility of choosing, in agreement with potential consumers, the desired quality of the finished product and this can effect on total cost of process.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.