Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.180755

Keywords:

mathematical modeling of product formulations, quality determination, aerated drinks, collagen hydrolysate, foaming, food foams

Abstract

We have determined parameters for an amino acid SCORE of the protein system, which consisted of solutions with different concentrations of collagen hydrolysate in whey (2 %, 4 % and 6 %). It has been shown that all solutions have a balanced content of essential amino acids. However, we selected to study a food system, which had a collagen hydrolysate concentration of 4 %, to ensure the daily need of the human body.

Foaming in the carbohydrate-protein system was studied depending on the ratio of apple pectin and collagen hydrolysate in whey (0.5: 1.1:1, 1:0.5). We carried out whipping at a temperature of 10 °C for 60 seconds. The obtained data revealed the optimal ratio of basic carbohydrate-protein raw materials: the concentration of collagen hydrolysate ‒ 4 %, the ratio of pectin:collagen hydrolysate ‒1:0.5

A formulation has been developed for aerated smoothies based on whey, fruit juice, apple pectin and collagen hydrolysate with a high content of macronutrients using mathematical modeling. Analysis of the consumer value of the developed product showed that the content of the main macronutrients was 22.64 g per serving (200 g) or 11.32 g per 100 g. The ratio of the main mineral substances of calcium, magnesium and phosphorus was 1:0.11:0.6. Analysis of the amino acid SCORE showed that the developed product had a high degree of digestibility of essential amino acids due to the absence of a limiting amino acid with a SCORE less than 100 %.

Determination of biological activity showed that the biological activity was 8.1 times higher on average for a finished smoothie than for its components, which indicated the synergism of antioxidant substances.

Evaluation of sensory parameters of the developed smoothie showed high quality characteristics of the new product, which is important for products for restaurant establishments. The total score by sensory indicators was 33.8 points out of 35 possible points

Author Biographies

Nadya Dzyuba, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Restaurant and Health Food Technology

Svitlana Poplavska, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Assistent

Department of Restaurant and Health Food Technology

Anna Palvashova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Bioengineering and Water

Oksana Yemonakova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Bioengineering and Water

Liliya Ivashina, Cherkasy State Technological University Shevchenka blvd., 460, Cherkasy, Ukraine, 18006

PhD, Associate Professor

Department of Tourism and Hotel and Restaurant Business

Tatiana Kolisnichenko, Oles Honchar Dnipro National University Gagarina str., 72, Dnipro, Ukraine, 49010

PhD

Department of Food Technology

Katerina Sefikhanova, Autonomous Subdivision “Dnipro Branch of Kyiv National University of Culture and Arts” Mykhaila Hrushevskoho str., 9, Dnipro, Ukraine, 49007

PhD, Senior Lecturer

Department of Management and Administration

Anna Novik, Oles Honchar Dnipro National University Gagarina str., 72, Dnipro, Ukraine, 49010

Postgraduate Student

Department of Food Technology

Tatyana Sutkovich, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Food Technology and Restaurant Management

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Published

2019-10-15

How to Cite

Dzyuba, N., Poplavska, S., Palvashova, A., Yemonakova, O., Ivashina, L., Kolisnichenko, T., Sefikhanova, K., Novik, A., & Sutkovich, T. (2019). Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value. Eastern-European Journal of Enterprise Technologies, 5(11 (101), 56–65. https://doi.org/10.15587/1729-4061.2019.180755

Issue

Section

Technology and Equipment of Food Production