Background. An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet. But low fat cheeses are usually characterized as having poor body and fl avour. Therefore, it is crucial to fi nd ways of improving the acceptability of the product. The aim of this research was to investigate the possibility of using of tapioca maltodextrin in the production of soft cheese made from ultrafi ltrated skimmed milk and to create organoleptic properties of a fat product in a non-fat product. Material and methods. To estimate the possibility of using tapioca maltodextrin in the production of soft cheese, the infl uence of tapioca maltodextrin on rennet fl occulation time (RFT) and rennet clotting time (RCT), pH values, moisture content were estimated. Improving the quality of cheese, rheological and sensory characteristics in the course of soft unripened cheese manufacturing has to be focused on. Results. Using tapioca maltodextrin led to decrease in RFT and RCT. The concentration increase of the maltodextrin in milk for cheese production led to increase in moisture-binding capacity and moisture content of the cheeses, but led to decrease in RFT, RCT and pH-value. Based on the experiments data the optimal doses of tapioca maltodextrin were recommended.Conclusions. An addition of tapioca maltodextrin resulted in a tendency of decreasing RFT and RCT, pH--value for cheese made with diff erent concentrations of tapioca maltodextrin when compared to cheese made without maltodextrin addition. At the same time an increased amount of tapioca maltodextrin led to moisture content increase of cheese samples. Inclusion of tapioca maltodextrin in natural, low fat cheese may improve texture and acceptability as compared to low fat control cheeses without maltodextrin. The recommended level of tapioca maltodextrin is 1.1% of the mixture weight.
, д-р техн. наук Т. П. АРСЕНЬЕВА 2 1 katia280693@yandex.ru, 2 tamara-arseneva@mail.ru Университет ИТМО Исследована характеристика структурообразующих свойств в водном растворе и молочно-белковой среде стабилизаторов: гуаровой камеди и камеди рожкового дерева, модифицированного картофельного крахмала, пищевого желатина, яблочного пектина. Для оценки структурообразующей способности исследуемых стаби-лизаторов, провели сравнение их концентраций: камеди гуаровой и рожкового дерева в диапазоне от 0,1 до 0,5 % с интервалом 0,1 %, модифицированного крахмала, желатина, пектина -от 0,2 до 1,1 % с интервалом 0,3 %. На основании определенного значения вязкости, необходимой при выработке замороженного щербета с использо-ванием фризера периодического действия без принудительной подачи воздуха, выбраны следующие концентрации стабилизаторов: 0,5 % гуаровой камеди и 0,4 % камеди рожкового дерева, 4 % модифицированного крахмала, 1 % желатина, 0,9 % пектина. Проводили оценку пенообразующей способности стабилизаторов с концентрацией 0,5 % в воде и в молочно-белковой среде по таким критериям, как кратность пены и ее устойчивость. В ходе исследования влияния технологических факторов, таких как пастеризация (температура 85ºС с выдержкой 60 с.) и замораживание (при -18 ºС в течение 24 ч.) выявлено, что процесс пастеризации влияет на увеличение устойчивости и кратности пены растворов стабилизаторов. При определении влияния вида и дозы стабили-заторов на готовый продукт выявлено, что наивысшая взбитость была достигнута с использованием гуаровой камеди в количестве 0,5 %, камеди рожкового дерева 0,4 % и пектина в количестве 0,9 %. Результаты проведенного исследования позволят добиться выбора оптимальных параметров стабилизатора при производстве щербета. Ключевые слова: йогурт, замороженный десерт, стабилизаторы, вязкость, пенообразующая способность. The article deals with characteristics of the structure-forming properties in aqueous and milk-protein solution of the following stabilizers: guar gum, gum carob, modifi ed potato starch, edible gelatin, apple pectin. Their water holding capacity was determined, comparative characteristics of foam-forming ability in water and in milk-protein environment for guar gum and carob in the range from 0.1 to 0.5 % by interval of 0.1 %, modifi ed starch, gelatin, pectin in the range from 0.2 to 1.1 % with the interval of 0.3 %, and their solutions with the concentration of 0.5 % in milk-protein environment was carried out. Rational concentrations of stabilizers were selected based on the experimental data: 0.5 % for guar gum, 0.4 % for gum carob, 4 % for modifi ed starch, 1 % for gelatin, and 0.9 % for pectin. All of them were proved to provide acceptable viscosity, high foaming ability, overrun, and good organoleptic characteristics. The analysis of the technological factors' infl uence, such as pasteurization (temperature of 85º C with an exposure of up to 60° C.) and freezing (at -18° C for 24 h), showed that the process of pasteurization affects the increasing stability and ratio of foam in soluti...
The concept of lactose intolerance and solution approaches of this problem using modern dairy processing technologies are considered in this study. The protein and lipid constituents were calculated to select the basis of a low-lactose milk beverage. The β-galactosidase preparation was chosen and enzymatic hydrolysis conditions were optimized to obtain a dairy drink that meets the requirements for low-lactose products. To determine the residual amount of lactose in fermented milk, the method for determining whole blood glucose by enzymatic colorimetric method using Shimadzu UV-1800 spectrophotometry was adopted. The influence of technological factors on the dairy low-lactose drink properties was studied. The formulation has been developed and the manufacture process for obtaining a range of low-lactose beverages was adopted, the protein and lipid constituents in the finished product were calculated. The results of this study are considered to be socially significant since the low-lactose products are intended for people suffering from lactase deficiency.
Изучение конкурентоспособности производства йогурта с селеном в перспективе развития рынка кисломолочных продуктов Е. А. СКРИПЛЕВА 1 , д-р техн. наук Т. П. АРСЕНЬЕВА 1 4ernamurka@rambler.ru Университет ИТМО 191002, Санкт-Петербург, ул. Ломоносова, 9 В настоящее время создаются новые виды кисломолочных напитков, обладающих лечебно-профилактическими свойствами. На кафедре прикладной биотехнологии Университета ИТМО проводится работа по обогащению селеном йогурта, как наиболее популярного кисломолочного напитка. С целью улучшения вкусовых качеств изго-товляемого йогурта подобраны вкусовые наполнители и определена их концентрация. Для определения принци-пиальной необходимости в продаже кисломолочного продукта с селеном, выбора наиболее предпочтительного образца была организована дегустация опытных образцов с социологическим опросом дегустаторов. Все виды йогурта приготовлены по технологии, включающей добавление селена в органической форме на стадии закваши-вания продукта. На дегустацию были представлены образцы трех видов йогурта: йогурт с имбирем и корицей, йогурт с малиной, йогурт с киви и бананом. В ходе анкетирования выявлено, что обогащенный селеном йогурт, будучи выпущенным на рынок, будет иметь своего потребителя. Наиболее предпочтительным для потребителя является йогурт с малиной, на втором месте йогурт с таким вкусовым наполнителем как корица и имбирь. Ключевые слова: йогурт, селен, вкусовые наполнители, дегустация, опрос. 191002, Russia, St. Petersburg, Lomonosov str., 9 Nowadays creating new kinds of fermented milk drinks with therapeutic and preventive properties are widely developed. Yogurt being the most popular fermented milk drink, its experimental enrichment with selenium is carried out at the Department of Food Biotechnology of ITMO University. Flavoring fillers were selected to enrich the taste of manufactured yogurt. To analyze the marketability of a dairy product with selenium and to choose the best sample of product tasting with subsequent opinion poll was conducted. All types of yogurt were made by techniques involving the addition of organic selenium at the stage of fermentation. Three kinds of yogurt were selected for the tasting: yogurt with ginger and cinnamon, yogurt with raspberry, yogurt with kiwi and banana. The survey revealed that selenium-enriched yogurt would have its target consumers on the market. Yogurt with raspberry has been shown to have the most preferred taste. Yogurts with cinnamon and ginger are also popular among consumers. Информация о статье
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