Prospects of use of vegetable raw materials in the technology of sour-milk dessert

Kuzmyk, Uliana; Marynin, Andriy; Svyatnenko, Roman; Zheludenko, Yulia; Kurmach, M. M.; Shvaiko, Roman

doi:10.21303/2504-5695.2021.001848

Cited by 3 publications

(3 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Viscosity values were read after 2 min [ 48 ]. Water activity was determined on a water activity analyzer “HygroLab 2” (Rotronic, Bassersdorf, Switzerland) at 20 °C in a measurement range of 0–1 Aw (0–100% rh) [ 49 ]. The cryoscopic temperature was set using a cryostat and Beckman thermometer (TL-1).…”

Section: Methodsmentioning

confidence: 99%

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

View full text Add to dashboard Cite

The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%).

show abstract

Section: Methodsmentioning

confidence: 99%

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Mykhalevych,

Buniowska-Olejnik,

Polishchuk

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…A sour-milk dessert with plant-based fillings was chosen for the study, the recipe of which is given in [15]. It consists of skim milk, whey protein concentrate, apple and banana powder, gelatin.…”

Section: The Study Materials and Methodsmentioning

confidence: 99%

Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

Polishchuk

Kuzmyk²,

Осьмак³

et al. 2021

EEJET

Self Cite

View full text Add to dashboard Cite

The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1. It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an absorption intensity in the range of 1,470–1,335 s-1 is observed, which indicates the presence of soluble pectin. Proteins characteristics in the samples are observed at absorption in the range of 3,300–3,500 cm -1, which is due to the valence vibrations of the N-H bond in the -NH2 groups. The use of fruits in the form of a freeze-dried powder together with milk protein concentrate in the technology of sour-milk desserts helps reduce the content of free moisture, hence a stable structure. Sour-milk dessert with plant-based fillers is a system consisting of particles of different dispersion, which will affect its physical and chemical properties. In particular, there is a slight coarsening of whey proteins and redistribution between particles in the range of 1–10 nm and 1–100 nm. The use of plant-based fillers in the form of a freeze-dried powder in the technology of sour-milk desserts would not only improve its physical and chemical properties but also could make it possible to enrich the product with minerals. The mineral composition of the sour-milk dessert is marked by the calcium content (122 mg/100 g), potassium (97 mg/100 g), phosphorus (82 mg/100 g), sodium (50 mg/100 g), and sulfur, iron.

show abstract

“…The water activity sensor is installed on the top. The measurement cycle lasts 3-5 minutes, after which the value of water activity and temperature for each sample is indicated on the display [20].…”

Section: Water Activity Of Patesmentioning

confidence: 99%

Influence of electrochemically activated water on the physical properties and rheological indicators of meat pates

Marynin

Pasichnyi

Shpak

et al. 2023

TAPR

View full text Add to dashboard Cite

The object of research is the physical properties and rheological indicators of meat pates with corn starch suspensions prepared with activated water. Among the components of the composition of drinking water and food products, there are many substances with particularly inherent biological activity. The biological activity of water is caused by increased electronic or proton activity. Today, various ways of changing properties of water are known, but the most promising reagent-free method is the electrochemical activation of water. As a result of electrochemical treatment of water with an electric current, its electrochemical characteristics change. As a result, electrochemically activated aqueous solutions (catholyte/anolyte) are obtained; the water is saturated with oxygen, accelerates the removal of metabolic waste and promotes the most complete assimilation of nutrients. The research was aimed at determining the influence of activated water in the composition of starch suspensions on the physical properties and rheological indicators of meat pates with their content. Activated water affects the pH value of pates, which in the meat industry indicates the freshness and quality of meat raw materials and products made from them. Before pasteurization, the pH value for all samples was practically identical. That is, at the initial stage, activated water does not affect the acidity of pates. In the process of storage, the concentration of (H+) ions increases in pates, and the pH shifts to the acidic side. Water activity indicators of pates with starch suspensions on activated water gravitate towards the indicators of pates more than to the indicators of starch, the range for which is within 0.280–0.400. The dependence of the change in shear stress on the relaxation time of pates showed that regardless of the dosage of the starch suspension, the values of the shear stress of the samples on the catholyte in the time range 0–300 s are significantly higher than the values of the samples on the anolyte and tap water. This is explained by the ability of these samples, having acquired the necessary structure, to be less exposed to the external influence of deformation and to keep the structure more intact. The creep curves of all samples testify about the trimodal nature of the classical experimental creep curve. Thus, the electrochemical activation of water modifies the properties of corn starch and significantly affects the rheological indicators of meat pates containing it. The obtained results can be used in the development of recipes for meat pates and their production at enterprises.

show abstract

Prospects of use of vegetable raw materials in the technology of sour-milk dessert

Cited by 3 publications

References 6 publications

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

Influence of electrochemically activated water on the physical properties and rheological indicators of meat pates

Contact Info

Product

Resources

About