Study of dietary fiber properties in dairy mixes containing modified fat compositions

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.174302

Keywords:

mixtures, dietary fiber, rosehip oil and rosehip meal, moisture- and fat-retaining capability

Abstract

We have established the technological characteristics for the wheat dietary fiber Vitacel, extruded wheat flour and rosehip meal, specifically the capability to absorb humidity and fat, as well as to swell. The highest value for fat-absorbing capability was determined for the dietary fiber Vitacel at the level of (59.0±0.5 %). The optimal parameters for swelling plant-based ingredients were defined: temperature is (40±2) °C, duration is 30…40 min.

The method of IR spectroscopy was applied to identify and compare the forms that bind moisture in the mixtures of dietary fiber with water and buttermilk. It was established that the transmission spectra of infrared rays for examined samples are similar in character. This indicates the formation of H-bound water poly-associates with the hydrophilic functional groups of the dispersed system, which promote the hydration and swelling of carbohydrates of food fibers.

Based on the indicators for thermal stability and the outflow of liquid fat we have found the rational amount of dietary fiber in mixtures with a maximally possible (up to 25 %) replacement of butter with rosehip oil. For the samples containing Vitacel in the amount of 0.3 %, as well as 2.0 % of rosehip meal, the degree of outflow of fat was registered at the level of 19.1 %. A rather low value for this indicator is the result of interaction between the dietary fiber of varying degrees of treatment and the water and fat phases of milk mixtures. Replacing a part of milk fat with oils in the manufacture of products with the modified fat composition changes the consistency and reduces stability in the process of butter-formation and dispersion of moisture in a finished product. The addition of dietary fibers that act as technological ingredients ensures the required consistency of mixtures with the modified fat composition.

Author Biographies

Olena Grek, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

Alla Tymchuk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

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

Doctor of Technical Sciences, Senior Researcher

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

Kira Ovsiienko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Postgraduate student

Department of Technology Мilk and Dairy 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

2019-07-26

How to Cite

Grek, O., Tymchuk, A., Tsygankov, S., Savchenko, O., Ovsiienko, K., & Ochkolyas О. (2019). Study of dietary fiber properties in dairy mixes containing modified fat compositions. Eastern-European Journal of Enterprise Technologies, 4(11 (100), 6–13. https://doi.org/10.15587/1729-4061.2019.174302

Issue

Vol. 4 No. 11 (100) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Olena Grek, Alla Tymchuk, Sergii Tsygankov, Oleksandr Savchenko, Kira Ovsiienko, Оlena Ochkolyas

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