Influence of the Recipe Components on the Technical Characteristics of the Pine Nuts and Oil Cake Beverages

Introduction. People with lactose intolerance, high cholesterol, allergies or vegan lifestyle are limited in their consumption of milk. For such cases, a number of so-called milk analogues have been developed. These are soy, bean, peanut, almond, rice, coconut, oat, hemp, etc. One of the promising types of plant raw materials for obtaining milk replacers is pine nuts. Existing pine kinds of milk replacers are not balanced in composition of the main components and have organoleptic drawbacks.

Objective. Study of the effect of hydromodule and the ratio of the components of the formulation on the technical characteristics of pine nuts beverage.

Methods. To determine the physico-chemical and organoleptic characteristics were used standard methods according to the methods and regulations.  Microstructure was studied using a Carl Zeiss Stereo Discovery V8 microscope (Germany) with an Axio Cam ICc 5 camera (Germany) and ZEN2 software. Viscosity studies were carried out using an AND SV-1A vibro-viscosimeter. Test results were statistically processed using MS Excel.

Results. In the pine nut kernel drink the water content increased from 80,6 % to 87,9 %, in the pine nut cake drink it increased from 81,0 % to 88,1 % by increasing the hydromodule from 4 to 7 units. The analysis of the received data testifies that the optimum value of hydromodule is 7 units. It was shown that in order to obtain a pine beverage with good organoleptic characteristics it is necessary to use a mixture of pine nut kernel and pine nut cake as raw material. Beverages from mixtures of kernel and cake with a mass fraction of cake of 0.2-0.8 units and a hydromodule of 7 units were studied. Viscosity of the drinks from kernel and oilcake mixtures increased from 2,18 to 3,96 mPa∙s, protein content increased from 2,7 to 3,7%, carbohydrate content from 2,8 to 3,8%, fat content decreased from 6,3 to 3,9%, fat/protein ratio from 1,83 to 1,06.

Conclusion. Preparation of a pine beverage from a mixture of pine nut kernels and pine nut cakes at a mass fraction of cakes of 0.8 units leads to formation of a beverage with a pronounced taste and smell and a moderately viscous consistency.

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