Composition, functional and technological properties of whey permeate powder spray
https://doi.org/10.36107/spfp.2022.258
Abstract
The solution to the problem of whey utilization is possible only through the investment of processors in new resource-saving technologies. The release of whey permeate powder spray, a new product for our country, will allow to organize a closed production cycle and expand the assortment groups of traditional goods. The particle-size distribution, physical and chemical parameters of whey permeate powder spray were established. The average particle size was 56.03 microns, the solubility index was 0.1 cm3, the bulk density was 0.68 g/cm3, dispersibility index was 80.6 %, wettability was 62.0 %. The studied functional properties of whey permeate powder spray show a high ability to adapt the recipes of confectionery and bakery products, hot drinks, dairy and meat products to improve their taste and texture, as well as to reduce their cost.
About the Authors
Elena Melnikova
Voronezh State University of Engineering Technology
Russian Federation
Russian Federation
Ekaterina Bogdanova
Voronezh State University of Engineering Technology
Russian Federation
Russian Federation
Daria Paveleva
Voronezh State University of Engineering Technology
Russian Federation
Russian Federation
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Review
For citations:
Melnikova E., Bogdanova E., Paveleva D. Composition, functional and technological properties of whey permeate powder spray. Storage and Processing of Farm Products. 2022;(1):223-232. (In Russ.) https://doi.org/10.36107/spfp.2022.258
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