Research of effect of calcium uronic complexes on the basic quality indicators of the curd

Authors

DOI:

https://doi.org/10.15587/2312-8372.2016.86930

Keywords:

cottage cheese, ionotropic gelation, quality, uronates, calcium, water-holding capacity

Abstract

The content of free calcium in order to implement the chemical potentials of ionotropic gelling agent and Ca2+ ions, which are the part of the milk-protein complex in the system of the liquid phase of cottage cheese, is investigated. Water-holding capacity (WHC) of food systems based on cottage cheese and calcium alginate gel is investigated to determine the concentration of a rational ionotropic polysaccharide solution. Calcium alginate gel is formed between anions of sodium alginate uronic acids and calcium ions contained in the liquid fraction of cottage cheese. Conservation modes of the food systems based on cottage cheese and uronic complexes are determined. It is proved that the use of sodium alginate ionotropic polysaccharide in cottage cheese-based semi-finished products will create a completely new product. This product will be based on the principle of controlled ionotropic gelation, which is an innovative technological solution to the problem of water holding in CCPC system. It is important to extend the shelf life and regeneration of technological functions after conservation while maintaining the high quality performance of cottage cheese and culinary products based on it. And there are no changes in the physical state, structure, organoleptic properties and nutritional value.

Author Biographies

Yevgen Pyvovarov, Kharkiv State University of Food Technology and Trade, Klochkivska str., 333, Kharkiv, 61051

Doctor of Technical Science, Professor

Department of Food Technology

Anastasia Gorodnichaya, Kharkiv State University of Food Technology and Trade, Klochkivska str., 333, Kharkiv, 61051

Post-graduate student

Department of Food Technology 

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Published

2016-11-24

How to Cite

Pyvovarov, Y., & Gorodnichaya, A. (2016). Research of effect of calcium uronic complexes on the basic quality indicators of the curd. Technology Audit and Production Reserves, 6(3(32), 32–36. https://doi.org/10.15587/2312-8372.2016.86930

Issue

Vol. 6 No. 3(32) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Anastasia Gorodnichaya, Yevgen Pyvovarov

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