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Protein-Polysaccharide Fat Imitator for Fermented Dairy

https://doi.org/10.36107/spfp.2021.220

Abstract

This paper describes studies that confirm the possibility of using a protein-polysaccharide fat simulator in a fermented dairy product. The aim of this work is to study the interaction of microparticulates of whey proteins and pectins in the composition of a complex fat simulator under conditions of the formation of the structure of a fermented dairy product. The indicators of the composition of the objects of study, their physical and chemical properties were determined in accordance with Russian standards. The addition of pectin increased the mean particle diameter and viscosity of the protein simulant fat. When mixing microparticulate whey proteins and pectin, the formation of particles of regular round shape with a diameter of 6.2 to 25.3 μm was observed. Joint thermomechanical processing of whey protein concentrate and pectin solution contributed to the formation of larger particles of irregular shape. The use of protein-polysaccharide fat imitators did not have a significant effect on the rate of acid formation during fermentation of skim milk. When a complex simulator, consisting of a mixture of microparticulate whey proteins and pectin, was introduced into the product, the particles of the protein component played the role of an inactive filler. Pectin participated in the formation of inert filaments firmly integrated into the clot structure. This increased the strength and toughness of the finished product, and reduced syneresis. The use of imitators obtained by thermomechanical processing of a mixture of whey protein concentrate and pectin solution had a negative effect on the characteristics of the acid clot. Large particles of protein-polysaccharide aggregates "broke" the network structure formed by casein micelles, causing the formation of a weak gel. The performed studies served as the basis for the development of a recipe-component solution and technology for a fermented product. Its quality indicators met the requirements of regulatory documents. The energy value of the new product was 32 kcal / 100 g, which characterizes it as low-calorie.

About the Authors

Elena I. Melnikova
Voronezh State University of Engineering Technology
Russian Federation


Ekaterina B. Stanislavskaya
Voronezh State University of Engineering Technologies
Russian Federation

Department of Technology of Animal Food Products



Arina R. Fedorova
Voronezh State University of Engineering Technologies
Russian Federation

student



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Review

For citations:


Melnikova E.I., Stanislavskaya E.B., Fedorova A.R. Protein-Polysaccharide Fat Imitator for Fermented Dairy. Storage and Processing of Farm Products. 2021;(3):188-199. (In Russ.) https://doi.org/10.36107/spfp.2021.220

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ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)