Survey of characteristics of dairy-protein concentrates in the low-temperature storage process
DOI:
https://doi.org/10.15587/1729-4061.2018.120749Keywords:
milk-protein concentrate, differential scanning calorimetry, color-parametric characteristics, storage timeAbstract
The influence of low-temperature refrigeration treatment on the structure and organoleptic parameters of milk-protein concentrates (MPC), obtained with the use of cranberry and viburnum purees, was determined and analyzed.
The study of low-temperature phase transitions and glass transition of the MPC structure was made during cooling at a rate of 200 °C/min by immersion of the samples in liquid nitrogen. It was found that the structure of concentrates is amorphous, it can be considered relatively stable in the solid state. It was determined that the leaps of heat absorption were larger for the concentrates obtained with the use of berry purees than for the control sample. This indicates a large amount of bound liquid in the products, what allows reducing crystallization and avoiding significant structural changes.
The analysis of changes in the color-parametric characteristics of MPC indicates an increase in the intensity of light reflection at 550...700 nm, that is, in the yellow-red area of the spectrum, after 30 days of low-temperature storage. There are gradual yellowing and darkening of the product.
The theoretical and experimental research allowed determining the rational periods of storage of MPC in the frozen state, which are not more than 30 days at temperatures not higher than –20 °С. The possibility of predicting changes in the quality of food products obtained with the use of MPC, if stored at low temperatures, was obtainedReferences
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Copyright (c) 2018 Victoriya Gnytsevych, Tatiana Yudina, Liudmyla Deinychenko, Radion Nykyforov, Iryna Nazarenko
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