Innovative Technology of Whey Processing Using Modified Starch

Abstract

Expansion of the assortment and processing of secondary dairy raw materials is an urgent problem of dairy production. Serum is valuable from the food and biological point of view, the product of processing of dairy raw materials. That is why one of the ways of processing whey is using it in dessert technology. To develop a recipe solution for dessert, it is important to select the correct structure-forming agent, which creates a stable product structure. As stabilizers of consistency, modified starches from waxy maize varieties, oatmeal and rice flour were considered. The first stage of the work was the study of the rheological properties of various modifications of starch, and the choice of one, with the best indicators. It has been experimentally established that the optimal amount of starch introduced is not more than 3 %, since an increase in the percentage of starch adversely affects the organoleptic characteristics. However, the dessert being developed has a gelatinous consistency, so the use of starch in combination with flour will result in an improvement in the viscosity properties. Samples with a different combination of starch with oatmeal and rice flour were prepared and their rheological and organoleptic characteristics were studied. It was found that the addition of starch together with a mixture of oatmeal and rice flour significantly increased the density of the dessert, which corresponds to the requirements for this assortment group, without negatively affecting the organoleptic characteristics.