Modelling formulae of strawberry whey drinks of prophylactic application

Abstract

Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated.Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.

Processing of dairy raw materials in healthy food products

“…The main results given in [20][21][22][23] are not confirmed by laboratory studies of the specific action of the samples on certain systems of the human body: immune, endocrine, digestive and the like. In addition, components of formulations are used, the receipt of which is associated with consumable and multistage technologies (extraction, purification, etc.).…”

“…The development of the technology of whey-based beverages is examined in [12][13][14][15][16][17][18][19][20][21][22][23].…”

“…In work [21], development of compositions of preventive beverages on the basis of curd whey, an extract of colors Tagetes patula and a berry filler «Strawberry» are resulted. The recommended ratio of the mass share of the berry filler «Strawberry» and the extract of the flowers Tagetes patula in preventive beverages, respectively, 7 and 20 % of the finished product.…”

“…The proposed technology makes it possible to obtain gel-like beverages on whey, which are natural food products. These beverages have higher organoleptic indices and shelf life compared to the analogue, as well as significant concentrations of functional antioxidant ingredients (flavonoids, xanthones, vitamin C).The main results given in [20][21][22][23] are not confirmed by laboratory studies of the specific action of the samples on certain systems of the human body: immune, endocrine, digestive and the like. In addition, components of formulations are used, the receipt of which is associated with consumable and multistage technologies (extraction, purification, etc.).…”

“…In addition, components of formulations are used, the receipt of which is associated with consumable and multistage technologies (extraction, purification, etc.). Further introduction of the technology of the developed products [20][21][22][23] will invariably cause the need for production facilities for the production of additional components. The need for additional equipment for extraction and purification of plant material will significantly increase the cost of the product.…”