Optimization of formulation composition of health whey–based beverage

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.59695

Keywords:

whey, Tagetes, berry filler, extraction, biological activity, optimization, response surface

Abstract

The development of industrial production of cheese and casein in the world gives rise to the whey use problem. The need to solve this problem is caused by technological and environmental aspects. Whey is almost not processed in Ukraine. Therefore, the development of health whey-vegetable beverages with optimal component composition is an urgent task.

The paper presents the classification and characteristics of whey types, justifies the choice of vegetable raw materials - Tagetes patula, as a source of biologically active substances, substantiates the usefulness of berry fillers in beverages.

Rational parameters of the extraction process of biologically active substances from Tagetes patula flowers by drinking water: temperature (95±5) °C, duration 60 min, water duty 10 are established. The optimal ratio of whey, tincture of Tagetes patula flowers and berry filler "Wild berry" – 73.8; 18.5 and 6.2 %, respectively, as the components of the whey-vegetable basis for the production of health beverages is found. The chemical composition and quality indicators of the developed whey-vegetable basis with the optimal component composition are determined. The recommendations on developing the technologies of three groups of non-fermented and fermented health whey-vegetable beverages with high probiotic, antioxidant and hepatoprotective properties are given.

Author Biographies

Наталія Андріївна Ткаченко, Odessa National Academy of Food Technologies, str. Kanatna, 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of dairy technology and technology of fats and perfume-cosmetic products

 

Павло Олександрович Некрасов, National Technical University "Kharkov Polytechnic Institute" 21 Frunze str., Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor

Department of technology of fats and fermentation products

Світлана Іванівна Вікуль, Odessa national academy of food technologies 112 Kanatna str., Odessa, Ukraine, 65039

PhD, Аssistant professor

Department of food chemistry

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Published

2016-02-11

How to Cite

Ткаченко, Н. А., Некрасов, П. О., & Вікуль, С. І. (2016). Optimization of formulation composition of health whey–based beverage. Eastern-European Journal of Enterprise Technologies, 1(10(79), 49–57. https://doi.org/10.15587/1729-4061.2016.59695

Issue

Vol. 1 No. 10(79) (2016): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Наталія Андріївна Ткаченко, Павло Олександрович Некрасов, Світлана Іванівна Вікуль

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