Research of thixotropy of emulsion sauce with buttermilk concentrate during storage

Authors

  • Тетяна Іллівна Юдіна Kyiv National University of Trade and Economics st. Kyoto, 19, Kiev, Ukraine, 02156, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2015.38083

Keywords:

emulsion sauce, dry milk-protein concentrate with buttermilk, thixotropy

Abstract

The paper provides the technology of the emulsion sauce (ES) using dry milk-protein concentrate (DMPC) with buttermilk with the fat content of 30%, which allows to expand the range of emulsion sauces with high nutritional and biological value, rationally use protein-carbohydrate raw milk.

Thixotropic properties of the developed emulsion sauce using DMPC with buttermilk were investigated. Based on rheological studies, it was found that the emulsion sauce does not lose the ability to restore the structure and has thixotropic properties after 24, 72 hours and 90 days of storage at 4±2°C. The equations of effective viscosity of the emulsion sauce hysteresis loop after 24, 48 and 72 hours of storage were given. The results confirm the ES shelf life, previously established based on microbiological studies - 72 hours without preservative and 90 days with the preservative. With the specified shelf life, the developed emulsion sauce using dry milk-protein concentrate with buttermilk is within excellent quality.

Author Biography

Тетяна Іллівна Юдіна, Kyiv National University of Trade and Economics st. Kyoto, 19, Kiev, Ukraine, 02156

PhD, Associate Professor

Department of Technology and the organization of restaurant business

References

  1. Uryupina, T. L., Dzhurupova, B. K. (2004). Okruzhayuschaya sreda i produktyi pitaniya. Pischevaya promyishlennost, 7, 82–83.
  2. Gropyanov, D. A., Ratushnyiy, A. S., Zhubreva, T. V., Nechaev, A. P. (2003). Kulinarnyie sousyi na osnove emulsionnogo polufabrikata mnogofunktsionalnogo naznacheniya. Maslozhirovaya promyishlennost, 2, 34–35.
  3. Tabakaeva, O. V. (2007). Funktsionalnyie emulsionnyie produktyi novogo pokoleniya. Maslozhirovaya promyishlennost, 3, 17–19.
  4. Gorbatova, K. K. (1993). Chemistry and physics of milk proteins. Moscow, Russia: Kolos, 192.
  5. Tepel, А. (2012). Chemistry and physics of milk. Saint Petersburg, Russia: Profession, 824.
  6. Dudina, Z. A, Ruzina, I. A., Kalasheva, N. A., Ivanova, E. S. (1991). Syivorotochnyiy belkovyiy kontsentrat v proizvodstve mayoneza. Pischevaya promyishlennost, 12, 9–11.
  7. YudIna, T. I., Besіda, S. M. (2008). Tehnologіya nizkokalorIynih emulsіynih sousіv z vikoristannyam molochno-bіlkovogo kontsentratu zі skolotin. Vіsnik SNU Imenі Volodimira Dalya, 2, 380–384.
  8. DSTU 4487:2005 Mayonezi. Zagalnі tehnіchnі umovi.(2006). Kyiv, Ukraine: Derzhpozhivstandart Ukrayini, 21.
  9. Shmidt, A. A. (1976). Proizvodstvo mayoneza. Moscow, USSR: Pischevaya promyishlennost, 136.
  10. Lisovskaya, D. P., Sukonkina, E. B., Galun, L. A. (2007). Tiksotropiya mayoneza. Maslozhirovaya promyishlennost, 5, 20–24.

Downloads

Published

2015-02-24

How to Cite

Юдіна, Т. І. (2015). Research of thixotropy of emulsion sauce with buttermilk concentrate during storage. Eastern-European Journal of Enterprise Technologies, 1(6 (73), 61–65. https://doi.org/10.15587/1729-4061.2015.38083

Issue

Vol. 1 No. 6 (73) (2015): Technology organic and inorganic substances. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Тетяна Іллівна Юдіна

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.