Processing of dairy raw materials in healthy food products

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.112939

Keywords:

cottage cheese whey, vegetable raw materials, recipes for new beverages, quality indicators, storage regimes

Abstract

The object of research is whey-based beverages. The most problematic areas are the limited shelf life of beverages and the risk of product stratification during storage.

In the course of the study, whey pasteurization regimes are used: 84±2 °C, waiting time 15–20 s, so the shelf life of beverages is limited, since sterilization of whey beverages is impossible due to loss of biologically active substances. To prevent delamination of the beverages during the storage of the formulation, pectin is added and an additional operation – homogenization is introduced.

Whey beverages with functional properties for individuals controlling body weight are obtained with improvement of organoleptic characteristics of the product. The resulting beverage is suitable, as a result of the introduction of plant components, to improve the metabolism in the body, block the synthesis of fat in adipose tissue, reduce the absorption of carbohydrates and fats in the digestive tract and remove excess fluid, accelerate the cleavage of fat molecules and transform fat into free energy. This is confirmed by the activation of pancreatic lipase. The activity of pancreatic lipase increases in 3.8...4.0 times in comparison with the control (whey).

Components of the whey, as the basis of beverages, have low energy value and high biological value. L-carnitine, α-lipoic acid, stevia, gingerol and bromelain stimulate the breakdown of fats. Cinnamon increases metabolism in the body. This helps to accelerate the breakdown of fat.

To increase the nutritional value and biological activity to the beverages, the introduction of fruit and berry juices (lemon, cranberry, orange, pumpkin, yostaberry juice). Biologically active substances of juices show antisclerotic, antistress, tonic, immunostimulating, antioxidant effect. Antisclerotic action of juices is associated with the antioxidant properties of vitamins C, E, β-carotene. Juices reduce the oxidation degree of the most dangerous fraction of lipoproteins, thereby slowing the growth process of atherosclerotic plaques in the vessels. Antistress, tonic, immunostimulating and antioxidant effects of juices are due to the content of polysaccharides, sulfur-containing proteins, minerals, vitamins A, E, C, group B, bioflavonoids.

Whey beverages for people who control body weight are not toxic, their frequent consumption does not lead to addiction. Beverages do not contain substances prohibited by the Ministry of Health of Ukraine. Shelf life of beverages is 14 days. Beverages can be made on traditional equipment using traditional technology.

Author Biographies

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

PhD, Associate Professor

Department of Technology of Milk, Fats and Perfumes and Cosmetic Products

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

PhD, Associate Professor

Department of Food Chemistry

Tetyana Sharakhmatova, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Technology of Milk, Fats and Perfumes and Cosmetic Products

Sergii Bondar, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Ecology and Environmental Technologies

Anastasiia Trubnikova, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Postgraduate Student

Department of Technology of Milk, Fats and Perfumes and Cosmetic Products

References

  1. Obesity and overweight. (2014). Fact sheet of the World Health Organization. Available at: http://www.who.int/mediacentre/factsheets/fs311/en/
  2. Perederii, V. G., Tkach, S. M., Kutovoi, V. M., Rotter, M. N. (2013). Izbytochnyi ves i ozhirenie. Posledstviia dlia zdorov'ia i zhizni, sovremennye rekomendatsii po dostizheniiu i podderzhaniiu normal'noi massy tela. Kyiv: Start-98, 240.
  3. Rodionova, T. I., Tepaeva, A. I. (2012). Ozhirenie – global'naia problema sovremennogo obshchestva. Fundamental'nye issledovaniia, 12–1, 132–136.
  4. Bessesen, D., Kushner, R. F. (2002). Evaluation & Management of Obesity. Hanley & Belfus, 190.
  5. Minina, S. A., Kauhova, I. E. (2004). Himiia i tehnologiia fitopreparatov. GEOTAR-MED, 560.
  6. In: Pokrovskii, A. A., Samsonov, M. A. (1981). Spravochnik po dietologii. Moscow: Meditsina, 611.
  7. Chabanova, O. B., Vikul, S. I., Bondar, S. M., Niedova, O. F. (2014). Obgruntuvannia retseptur diietychnykh napoiv na osnovi syrovatky. Naukovi pratsi ONAKhT, 44, 185–192.
  8. Hramtsov, A. G., Brykalov, A. V., Pilipenko, N. Yu. (2012). Napitki iz syvorotki s rastitel'nymi komponentami. Molochnaia promyshlennost, 7, 64–66.
  9. Hramtsov, A. G., Nesterenko, P. G. (2004). Tehnologiia produktov iz molochnoi syvorotki. Moscow: DeLi print, 768.
  10. Telezhenko, L. N., Mikhailova, E. A. (2015). Human diet enrichment with physiologically active ingredients due to the consumption of juices and beverages. Journal of Food Science and Technology, 9 (3), 9–13. doi:10.15673/2073-8684.3/2015.50267
  11. Mogilnyi, M. P. (2007). Pishchevye i biologicheski aktivnye veshchestva v pitanii. Moscow: DeLi print, 240.
  12. Yasmin, A., Butt, M. S., Yasin, M., Qaisrani, T. B. (2014). Compositional analysis of developed whey based fructooligosaccharides supplemented low-calorie drink. Journal of Food Science and Technology, 52 (3), 1849–1856. doi:10.1007/s13197-014-1535-z
  13. Amaral, G. V., Silva, E. K., Cavalcanti, R. N., Martins, C. P. C., Andrade, L. G. Z. S., Moraes, J. et al. (2018). Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile. Food Chemistry, 239, 697–703. doi:10.1016/j.foodchem.2017.07.003
  14. Panghal, A., Kumar, V., Dhull, S., Gat, Y., Chhikara, N. (2017). Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage. Current Research in Nutrition and Food Science Journal, 5 (2), 168–174. doi:10.12944/crnfsj.5.2.14
  15. Chavan, R. S., Shraddha, R. C., Kumar, A., Nalawade, T. (2015). Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. Journal of Food Processing & Technology, 6 (10), 495. doi:10.4172/2157-7110.1000495
  16. Gajbhare, S. N., Pawar, V. N., Sawate, A. R. (2015). Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink. The Indian Journal of Nutrition and Dietetics, 52 (1), 70–79.
  17. Dias, M. de L. L. A., Salgado, S. M., Guerra, N. B., Livera, A. V. S., Andrade, S. A. C., Ximenes, G. N. da C. (2013). Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink. Food Science and Technology (Campinas), 33 (4), 805–811. doi:10.1590/s0101-20612013000400030
  18. Pandiyan, C., Villi, R. A., Chandirasekaran, V. (2011). Development of Mango Flavoured Sweetened Whey Drink. Journal of Indian Veterinary Association Kerala (JIVA), 9 (3), 35–37.
  19. Pareek, N., Gupta, A., Sengar, R. (2014). Preparation of healthy fruit based carbonated whey beverages using whey and orange juice. Asian Journal of Dairying & Foods Research, 33 (1), 5–8. doi:10.5958/j.0976-0563.33.1.002
  20. Jain, S. (2013). Development of Low Cost Nutritional Beverage from Whey. IOSR Journal Of Environmental Science, Toxicology And Food Technology, 5 (1), 73–88. doi:10.9790/2402-0517388
  21. Tkachenko, N., Nekrasov, P., Vikul, S., Honcharuk, Y. (2017). Modelling formulae of strawberry whey drinks of prophylactic application. Journal of Food Science and Technology, 11 (1), 1–9. doi:10.15673/fst.v11i1.303
  22. Brykalov, A. V., Pilipenko, N. Yu. (2014). Razrabotka tehnologii napitkov na osnove molochnoi syvorotki, obogashchennyh fitokomponentami. KubGAU, 98, 1–12.
  23. Cherevach, E. I., Tenkovskaia, L. A. (2015). Razrabotka tehnologii funktsional'nyh napitkov na molochnoi syvorotke s rastitel'nymi ekstraktami. Food Processing: Techniques & Technology, 39 (4), 99–105.
  24. Inihov, G. S., Brio, N. P. (1971). Metody analiza moloka i molochnyh produktov. Moscow: Pishchevaia promyshlennost, 424.
  25. Marh, A. T., Zykina, T. F., Golubev, V. N. (1989). Tehnohimicheskii kontrol' konservnogo proizvodstva. Moscow: Agropromizdat, 304.
  26. Honskyi, Ya. I. (2001). Biolohichna khimiia: laboratornyi praktykum. Ternopil: Ukrmedknyha, 288.
  27. Lekarstvennoe rastitel'noe syr'e. Opredelenie antimikrobnoi aktivnosti antibiotikov metodom diffuzii v agar. (1989). Gosudarstvennaia farmakopeia SSSR: Vol. 2. Obshchie metody analiza. Ed. 11. Moscow: Meditsina, 210–225.
  28. Khomych, H. P., Vikul, S. I., Kapreliants, L. V., Osypova, L. A., Lozovska, T. S.; assignee: Odessa National Academy of Food Technologies. (12.01.2015). Sposib vyznachennia biolohichnoi aktyvnosti obiektiv pryrodnoho pokhodzhennia. Patent UA 107506 S2 MPK G01N 33/00 (2015.01). Appl. No. a201302626. Filed 04.03.2013. Bull. No. 1. Available at: http://uapatents.com/7-107506-sposib-viznachennya-biologichno-aktivnosti-obehktiv-prirodnogo-pokhodzhennya.html

Published

2017-09-21

How to Cite

Chabanova, O., Vikul, S., Sharakhmatova, T., Bondar, S., & Trubnikova, A. (2017). Processing of dairy raw materials in healthy food products. Technology Audit and Production Reserves, 5(3(37), 49–57. https://doi.org/10.15587/2312-8372.2017.112939

Issue

Section

Food Production Technology: Original Research