Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

Kambulova, Yuliia; Zviahintseva-Semenets, Yuliia; Шевченко, Анастасія; Кохан, Олена Олександрівна

doi:10.35219/foodtechnology.2020.2.06

Cited by 3 publications

(3 citation statements)

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“…Даний продукт належать до продуктів функціонального харчування, оскільки вони містять молочнокислі мікроорганізми та біфідобактерії. Пробіотики, що містяться в йогуртах, позитивно впливають на функціонування мікрофлори людини, виконують імунностимулюючу та вітаміноутворюючі функції в організмі (Kambulova et al, 2020).…”

Section: вступunclassified

The influence of pulsed electric fields on the dynamics of milk fermentation

Svyatnenko¹,

Marynin²,

Kuzmyk³

et al. 2022

SMLNUVMBF

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Developing and producing competitive milk and milk-containing products with high nutritional, biological value, and long shelf life are promising directions for the innovative development of the dairy industry. Pasteurized products of the whole milk group are of the most significant interest. One of the strategic areas of milk processors' work is to improve the quality of raw materials and their processing technology. In this regard, the development and improvement of physical and biotechnological methods, which improve the microbiological safety of raw materials and, ultimately, increase the shelf life and quality of the finished product, is of undoubted interest. One of the promising innovative methods is the use of pulsed electric fields (PEF). The main advantages of this technology are the preservation of sensory properties of products, versatility, which allows them to be used in various technological processes, and economy due to the use of a whole complex of high-intensity physical factors. In the Problem Research Laboratory of the National University of Food Technologies, experimental studies were conducted to study the effect of pulsed electric fields on the dynamics of milk fermentation using an experimental setup developed by specialists at Kharkiv Polytechnic Institute. A comparative analysis of the physicochemical indicators of PEF with an electric field intensity of 30 kV/cm during 30 s with pasteurization at a temperature of 85 °С was carried out. Significant changes in the composition and basic Physico-chemical parameters of milk did not occur under all processing modes, and the difference in the obtained values of the experimental parameters was within the margin of error. It was also established that when conducting a test on the effectiveness of heat treatment due to the effect of pulsed electric fields in samples of whole milk at a voltage of 30 kV/cm for 30 seconds, the absence of phosphatase and peroxidase was found. This fact means that the proposed processing method achieves the effect of pasteurization. The influence of PEF on the dynamics of fermentation of processed milk was studied, and it was established that PEF processing does not have a negative effect on the dynamics of milk fermentation since the results show that the processed samples do not slow down the process of lactic acid fermentation, which does not affect the reproduction of lactic acid bacteria to obtain the finished product.

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Section: вступunclassified

The influence of pulsed electric fields on the dynamics of milk fermentation

Svyatnenko¹,

Marynin²,

Kuzmyk³

et al. 2022

SMLNUVMBF

View full text Add to dashboard Cite

show abstract

“…Sour-milk desserts have good consumer properties, high nutritional, and biological value. Their production involves a wide range of flavorings, fillers, flavors, stabilizers that regulate the processes of structure formation, prevent the deposition of filler particles, and denaturation of proteins during the heat treatment of mixtures [6].…”

Section: Literature Review and Problem Statementmentioning

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

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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.

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“…Hydrocolloids and protein-containing preparations are the key components of cheaper meat products, and the meat industry always searches for new ingredients with improved functional and technological characteristics for the development of new products. Articles [17,18] analyzed the properties of mixtures of hydrocolloids with proteins and described the prospects for their use in the food industry. However, these compositions do not contain fiber, which is one of the important components of human nutrition.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the properties of chia seed meal gel

Strashynskyi

Grechko

Fursik

et al. 2021

EEJET

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Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimentally. It was found that the ability of chia meal to absorb and retain water and fat molecules in the emulsion composition decreased proportionally to a decrease in its concentration in the composition of hydrated samples. The existence of non-polar side chains of amino acids that get bound to fat molecules contributes to an increase in the indicators of emulsifying capacity and emulsion stability during heat treatment (70±2 °C) and after pre-freezing on average by 7–8.7 % and by 16–18.8 %, respectively. Analysis of effective viscosity of the dispersed system of chia seeds meal indicates that in the area of a higher concentration, the viscous-elastic and solid-like behavior of the suspension depends on dynamic changes in the volume of the phase of particles. Heating the experimental samples to a temperature of 70±2 °C in the center leads to a maximum increase in viscosity of the formed dispersions. When studying the effect of the processes of freezing on the properties of the studied systems, the cryoprotective properties for the proposed additives were detected. The obtained data indicate the thermal stabilization of the proposed additive, the ability to form a microgel structure in the finished product, and retain moisture during heat treatment of semi-finished products.

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Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

Cited by 3 publications

References 0 publications

The influence of pulsed electric fields on the dynamics of milk fermentation

The influence of pulsed electric fields on the dynamics of milk fermentation

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

Determining the properties of chia seed meal gel

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