Astabilizing system for butter pastes based on the dry concentrates of milk protein

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.143105

Keywords:

butter paste, milk protein concentrate, whey milk protein, protein–polysaccharide complex

Abstract

The composition of the stabilizing system for butter pastes based on dry concentrates of milk and whey proteins has been substantiated; that would help reduce the deficiency of protein in the diet of modern human and would make it possible to further improve the balance of the composition of the butter paste.

Considering their functional-technological characteristics, conditions for gelation and synergy, the polysaccharides carrageenan and guar gum were introduced to the composition of the stabilizing system.

The dynamics in the gradient of the limiting stress of protein and protein-polysaccharide systems have been studied. We established that gels based on the dry concentrate of milk protein are the plastic systems, they have sufficient strength and possess thixotropic properties. In order to reduce the quantitative content of the stabilizing system in the production of butter paste with a structural frame similar to that of butter, we introduced carrageenan to the system. However, an increase in its concentration led to the formation of strong cross-linked gels unsuitable for the production of butter pastes. Increasing the stability of the system against the "freeze-defrost" cycles could be achieved by the introduction of guar gum. Based on the indicator of the limiting stress at a variable deformation rate of the model samples, a rational ratio of the components in the stabilizing system was established. Its composition includes: milk protein concentrate: whey protein concentrate: guar gum: carrageenan: 10:3.0:0.3:0.05.

The rational concentration of the stabilizing component based on skimmed milk was determined, which was 13.35 %.

The water activity indicator is determined for the model samples of the selected stabilizing substances and mixtures in certain ratios. Stabilizing substances have been shown to exhibit the pronounced moisture-retaining properties, which increase at their combination.

The effectiveness of the developed system is proven based on indicators for the water activity and enthalpy of the system. The indicator of water activity for the butter paste with a 40 % mass fraction of fat was 0.981, which is close to the respective indicator for the butter with a mass fraction of fat of 72.5 % (control) ‒ 0.979. The enthalpy index of the butter paste was 61.35 J/g; for control, it was 61.13 J/g. This is due to the additional bonding of moisture by the functional groups of components in the protein-polysaccharide complex, indicating the thermodynamic stability of the butter paste.

The efficiency of application of the developed system in the technology of butter pastes has been determined: indicator of heat resistance of the butter paste with a mass fraction of fat of 40 % was 0.87 (control, 091), the size of droplets in the aqueous phase at the cut did not exceed 0.2 mm

Author Biographies

Oksana Kochubei-Lytvynenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Director

Educational and Scientific Institute of Food Technologies

Olha Yatsenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Problem research laboratory

Nataliia Yushchenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Milk and Dairy Product Technology

Ulyana Kuzmyk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Assistant

Department of Milk and Dairy Product Technology

References

  1. Codex Alimentarius: Standard 279–1971. Available at: http://www.fao.org/fao-who-codexalimentarius
  2. Codex Alimentarius: Standard 253–2006. Available at: http://www.fao.org/fao-who-codexalimentarius
  3. Gulyaev-Zaitsev, S. S. (1986). The Role of Milk Plasma in Forming the Structure and Consistency of a Low-Calorie Oil. Dairy industry, 12, 24–28.
  4. Ipsen, R. (2017). Microparticulated whey proteins for improving dairy product texture. International Dairy Journal, 67, 73–79. doi: https://doi.org/10.1016/j.idairyj.2016.08.009
  5. Topnikova, E. V. (2004). Study of the effectiveness of using stabilizers of the structure in the production of butter of low fat content. Storage and processing of agricultural raw materials, 5, 23–26.
  6. Topnikova, E. V. (2005). Features of the formation of the structure of butter of low fat content. Storage and processing of agricultural raw materials, 2, 34–37.
  7. Bogdanova, N. S. (2013). Modified starches for the production of processed cheese products. Materials of the international scientific-practical conference «Modern problems of machinery and technologies of food production». Barnaul, 87–90.
  8. Kovtun, Yu. (2014). Investigation of the process of water absorption by the concentrate of serum proteins and the microstructure of its solution. Scientific Bulletin of LNUVMBT named after S. Z. Gzhytsky, 2, 72–78.
  9. Siseen, D. (2017). The why, where and when of hydrocolloids. The word of food ingredients, 34–36.
  10. De Boer, R. (2017). Future proteins for application success. The word of food ingredients, 42–46.
  11. Zhu, Y., Bhandari, B., Prakash, S. (2018). Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products. Food Hydrocolloids, 84, 292–302. doi: https://doi.org/10.1016/j.foodhyd.2018.06.016
  12. Arltoft, D., Madsen, F., Ipsen, R. (2008). Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics. Food Hydrocolloids, 22 (4), 660–673. doi: https://doi.org/10.1016/j.foodhyd.2007.01.025
  13. Javidi, F., Razavi, S. M. A., Behrouzian, F., Alghooneh, A. (2016). The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids, 52, 625–633. doi: https://doi.org/10.1016/j.foodhyd.2015.08.006
  14. Pasichnyi, V., Yushchenko, N., Mykoliv, I., Kuzmyk, U. (2015). Structure stabilization of fermented-milk pastes. Ukrainian Food Journal, ІV (3), 431–439.
  15. Sukmanov, V. A. (2012). Water activity as a factor of microbiological activity in butter treated with high cyclic pressure. Scientific works of UFT Volum LІX «Food science, engineering and technologies», 409–415.
  16. Podkovko, O. A. (2014). Investigation of indicators of structure and consistency of oil paste. Scientific works of University of Food Technologies, 2, 163–166.
  17. Johnson, M. E., Kapoor, R., McMahon, D. J., McCoy, D. R., Narasimmon, R. G. (2009). Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects. Comprehensive Reviews in Food Science and Food Safety, 8 (3), 252–268. doi: https://doi.org/10.1111/j.1541-4337.2009.00080.x

Downloads

Published

2018-10-01

How to Cite

Kochubei-Lytvynenko, O., Yatsenko, O., Yushchenko, N., & Kuzmyk, U. (2018). Astabilizing system for butter pastes based on the dry concentrates of milk protein. Eastern-European Journal of Enterprise Technologies, 5(11 (95), 30–36. https://doi.org/10.15587/1729-4061.2018.143105

Issue

Vol. 5 No. 11 (95) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Oksana Kochubei-Lytvynenko, Olha Yatsenko, Nataliia Yushchenko, Ulyana Kuzmyk

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.