Rheological properties of model systems of semi-finished products based on condensed low-lactose whey
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Abstract
Rheological properties of model systems of semi-finished products, components of which are fermented and condensed milk whey with a low lactose content and puree of pumpkin pulp, were investigated. The influence of the ratio of components on the formation of structure-forming indicators is established. The use of semi-finished products is justified as a basis for emulsion-type sauces.
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References
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Farrag A.F. Emulsifying and Foaming Properties of Whey Protein Concentrates in the Presence of Some Carbohydrates. International Journal of Dairy Science, 2008, 3(1): 20-28.
Gancz Keren, Alexander Marcela, Corredig Milena. Interactions of High Methoxyl Pectin with Whey Proteins at Oil/Water Interfaces at Acid pH. Journal Agric. Food Chem., 2005, 53: 2236−2241.
Gnitsevich V., Chikun N., Honchar Y.. Kinetics of whey lactose fermentolysis. Goods and markets, KNUTE, 2017, 2(1): 97-104.
Gnitsevich V., Daynichenko L., Goralchuk A. The rheological properties of milk protein concentrates. Scientific works of NUFT, 2017, 23(2): 182-189.
Gnitsevich V., Honchar Y.. Investigation of the process of pumpkin pulp fermentation. Scientific works of NUFT, 2018, 24(2): 203–208.
Gnitsevich V., Honchar Y.. Method of production of condensed fermented whey with reduced lactose content. Proceedings of the International Scientific and Practical Conference "Development of Food Production, Restaurant and Hotel Facilities and Trade: Problems, Prospects, Efficiency", KNUFT, 2018, 1: 120-121.
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Goralchuk A. Gubsky S., Tereshkin O., Kotlyar O., Omelchenko S., Tovma L. Development of a theoretical model for the production of foam emulsions from a mixture of dry fat-containing and its experimental confirmation. Eastern European Journal of Advanced Technology, 2017, Vol. 2, 10(86): 12-19.
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Hrabovska O., Miroshnykov O., Podobiy O., Volovyk L., Kovalevska Y., Serbova M., Bondarenko S.. Physical and Colloidal Chemistry: Method. recommendations for students laboratories works, Kiev, NUFT, 2012, 91 pages.
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Krzeminskia Alina, Prella Katharina Angelika, Busch-Stockfisch Mechthild, Weiss Jochen, Hinrichsa Jörg. Whey protein—pectin complexes as new texturising elements in fat-reduced yoghurt systems. International Dairy Journal, 2014, 36: 118-127.
Krzeminskia Alina, Prella Katharina Angelika, Weiss Jochen, Hinrichs Jörg. Environmental response of pectin-stabilized whey protein aggregates. Food Hydrocolloids, 2014, 35: 332-340.
Milena Corredig, Negin Sharafbafi, Eleana Kristo. Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids, 2011, 25: 1833-1841.
Mishra S., Mann B., Joshi V.K.. Functional improvement of whey protein concentrate on interaction with pectin. Food Hydrocolloids, 2001, 15: 9-15.
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Setiowati Arima Diah, Saeedi Serveh, Wijaya Wahyu, Paul Van der Meeren. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocolloids, 2017, 63: 716-726.
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Zolotukhina I. The technology of semi-finished products based on scallops for the production of whipped dessert products: diss. cand. tech. sciences. Kharkiv, 2006, 157 pages.
Zoran Herceg, Anet ReZek, Vesna Lelas, Greta Kresic, Mila Franetovic. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. Journal of Food Engineering, 2007, 79: 279-286.
Farrag A.F. Emulsifying and Foaming Properties of Whey Protein Concentrates in the Presence of Some Carbohydrates. International Journal of Dairy Science, 2008, 3(1): 20-28.
Gancz Keren, Alexander Marcela, Corredig Milena. Interactions of High Methoxyl Pectin with Whey Proteins at Oil/Water Interfaces at Acid pH. Journal Agric. Food Chem., 2005, 53: 2236−2241.
Gnitsevich V., Chikun N., Honchar Y.. Kinetics of whey lactose fermentolysis. Goods and markets, KNUTE, 2017, 2(1): 97-104.
Gnitsevich V., Daynichenko L., Goralchuk A. The rheological properties of milk protein concentrates. Scientific works of NUFT, 2017, 23(2): 182-189.
Gnitsevich V., Honchar Y.. Investigation of the process of pumpkin pulp fermentation. Scientific works of NUFT, 2018, 24(2): 203–208.
Gnitsevich V., Honchar Y.. Method of production of condensed fermented whey with reduced lactose content. Proceedings of the International Scientific and Practical Conference "Development of Food Production, Restaurant and Hotel Facilities and Trade: Problems, Prospects, Efficiency", KNUFT, 2018, 1: 120-121.
Gnitsevich V., Nikiforov R., Fedotova N., Kravchenko N.. Food technology with specified properties based on secondary milk and vegetable raw materials: a monograph. Donetsk: DonNUET, 2014, pp. 306-316, Print ISBN: 978-617-683-284-3. Available from: https://www.researchgate.net/publication/299286914_Tehnologia_harcovih_produktiv_iz_zadanimi_vlastivostami_na_osnovi_vtorinnoi_molocnoi_ta_roslinnoi_sirovini.
Goralchuk A. Gubsky S., Tereshkin O., Kotlyar O., Omelchenko S., Tovma L. Development of a theoretical model for the production of foam emulsions from a mixture of dry fat-containing and its experimental confirmation. Eastern European Journal of Advanced Technology, 2017, Vol. 2, 10(86): 12-19.
GOST 31762-2012 Mayonnaises and mayonnaise sauces. Acceptance rules and test methods. M.: State Scientific Institution «All-Russian Research Institute of Fats», 2013 [in Russian]
Gurov A., Lozinskaya N., Larichev N. et al. New methods for evaluating the emulsifying properties of proteins. Theses document All-Union Meeting «Physical chemistry of structured dietary proteins», Tallinn, 1983, pp. 57-58.
Hrabovska O., Miroshnykov O., Podobiy O., Volovyk L., Kovalevska Y., Serbova M., Bondarenko S.. Physical and Colloidal Chemistry: Method. recommendations for students laboratories works, Kiev, NUFT, 2012, 91 pages.
Kafka B., Lurie I. Technological control of confectionery production, Food industry, Moscow, 1967, 207 pages.
Krzeminskia Alina, Prella Katharina Angelika, Busch-Stockfisch Mechthild, Weiss Jochen, Hinrichsa Jörg. Whey protein—pectin complexes as new texturising elements in fat-reduced yoghurt systems. International Dairy Journal, 2014, 36: 118-127.
Krzeminskia Alina, Prella Katharina Angelika, Weiss Jochen, Hinrichs Jörg. Environmental response of pectin-stabilized whey protein aggregates. Food Hydrocolloids, 2014, 35: 332-340.
Milena Corredig, Negin Sharafbafi, Eleana Kristo. Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids, 2011, 25: 1833-1841.
Mishra S., Mann B., Joshi V.K.. Functional improvement of whey protein concentrate on interaction with pectin. Food Hydrocolloids, 2001, 15: 9-15.
Pivovarov P.P. Theoretical technology of catering: a textbook. HDATOH, Kharkov, 2000,116 pages. Print ISBN: 5-7763-2202-2.
Rensky I., Ponomarev M., Berezhnyka O., Rudnitskaya G. Surface phenomena and dispersion systems: Method. directions to windows. laboratory work for students. direction of preparation. 6.051301 «Chemical technology» of all forms of teaching. K.: NTUU «KPI», 2012, 84 pages.
Setiowati Arima Diah, Saeedi Serveh, Wijaya Wahyu, Paul Van der Meeren. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocolloids, 2017, 63: 716-726.
Technical description and instruction manual for VSN-0.2 M constant shear viscometer. Moscow, 1987, 50 pages [in Russia]
Zolotukhina I. The technology of semi-finished products based on scallops for the production of whipped dessert products: diss. cand. tech. sciences. Kharkiv, 2006, 157 pages.
Zoran Herceg, Anet ReZek, Vesna Lelas, Greta Kresic, Mila Franetovic. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. Journal of Food Engineering, 2007, 79: 279-286.
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How to Cite
HONCHAR, Yulia; GNITSEVYCH, Victoriya.
Rheological properties of model systems of semi-finished products based on condensed low-lactose whey.
Food Science and Applied Biotechnology, [S.l.], v. 3, n. 2, p. 204-211, oct. 2020.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/81>. Date accessed: 03 dec. 2024.
doi: https://doi.org/10.30721/fsab2020.v3.i2.81.