Study into effect of food fibers on the fermentation process of whey

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.120803

Keywords:

whey, food fibers, fermentation, yeast Zygosaccharomyces lactis 868-K, whey-plant wort with enhanced viscosity

Abstract

We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit fibers Citri-Fi with water or whey. The results obtained show the existence of strong hydrogen bonds and high concentration of the movable proton. High sorption capacity for water is observed. This effect is important in terms of regulating the viscosity of wort. By employing mathematical modeling, we established conditions for the preparation and introduction of Citri-Fi to whey for obtaining beverages with enhanced viscosity. The visualization is provided of the transformations of dry Citri-Fi when swelling in whey – an increase in the volume of tubular fibers. For the basic indicators of fermentation (the content of carbon dioxide, the amount of formed ethyl alcohol and yeast cells, the content of reducing sugars) we defined rational conditions for the fermentation of whey-plant wort with enhanced viscosity. During fermentation using the race Zygosaccharomyces lactis 868-K, the most intensive growth of yeast cells at the level from 42.3 to 71.3 mln/cm3 was observed over the interval of 6…24 hours of fermentation. The dynamics of accumulation of carbon dioxide in wort is correlated to the indicators of growth in yeast cells. The data obtained indicate a certain oppression of yeast development in whey-plant wort. This is due to the presence of colloidal substances of whey and the residue of insoluble components of food fibers. We established a fermentation temperature of whey-plant wort with enhanced viscosity − 30…32 °C, at which there is a sufficient accumulation of ethyl alcohol at the level of 0.64...0.69 % by volume. Further increase or decrease in temperature results in a decrease in the amount of alcohol, indicating a decrease in the activity of cell enzymes. We have proven the possibility to apply the results obtained for developing a technology for manufacturing whey-based fermented beverages with enhanced viscosity

Author Biographies

Sergii Tsygankov, Institute of Food Biotechnology and Genomics NAS of Ukraine Osypovskoho str., 2A, Kyiv, Ukraine, 04123

Doctor of Technical Sciences, Senior Researcher

Olena Grek, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 03680

PhD, Associate Professor

Department of milk and dairy products technology

Olena Krasulya, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 03680

PhD, Associate Professor

Department of milk and dairy products technology

Olena Onopriichuk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 03680

PhD, Associate Professor

Department of milk and dairy products technology

Larysa Chubenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 03680

Engineer

Department of milk and dairy products technology

Oleksandr Savchenko, National University of Life and Environmental Sciences of Ukraine Heroiv Oborony str., 15, Kyiv, Ukraine, 03041

PhD, Associate Professor

Department of technologies of meat, fish and marine products 

Olha Snizhko, National University of Life and Environmental Sciences of Ukraine Heroiv Oborony str., 15, Kyiv, Ukraine, 03041

PhD, Assistant

Department of technologies of meat, fish and marine products 

Оlena Ochkolyas, National University of Life and Environmental Sciences of Ukraine Heroiv Oborony str., 15, Kyiv, Ukraine, 03041

Assistant

Department of technologies of meat, fish and marine products

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Published

2018-01-11

How to Cite

Tsygankov, S., Grek, O., Krasulya, O., Onopriichuk, O., Chubenko, L., Savchenko, O., Snizhko, O., & Ochkolyas О. (2018). Study into effect of food fibers on the fermentation process of whey. Eastern-European Journal of Enterprise Technologies, 1(11 (91), 56–62. https://doi.org/10.15587/1729-4061.2018.120803

Issue

Vol. 1 No. 11 (91) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Sergii Tsygankov, Olena Grek, Olena Krasulya, Olena Onopriichuk, Larysa Chubenko, Oleksandr Savchenko, Olha Snizhko, Оlena Ochkolyas

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