Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.246309

Keywords:

IR-spectra, dispersion, mineral substances, sour-milk product, functional groups, physical properties

Abstract

The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillers have been studied by the method of IR spectroscopy. This method is used to study the diverse nature of substances. The spectral range applied was in the range of 500–4,000 s -1.

It was found that the intensity of functional groups absorption in the range of 2,500–3,500 s-1 is due to the valence vibrations of NH-, CH and S-H-groups, indicating the presence of free organic acids, aromatic substances. In addition, in the spectra of sour-milk dessert with plant-based fillers, an absorption intensity in the range of 1,470–1,335 s-1 is observed, which indicates the presence of soluble pectin. Proteins characteristics in the samples are observed at absorption in the range of 3,300–3,500 cm -1, which is due to the valence vibrations of the N-H bond in the -NH2 groups.

The use of fruits in the form of a freeze-dried powder together with milk protein concentrate in the technology of sour-milk desserts helps reduce the content of free moisture, hence a stable structure.

Sour-milk dessert with plant-based fillers is a system consisting of particles of different dispersion, which will affect its physical and chemical properties. In particular, there is a slight coarsening of whey proteins and redistribution between particles in the range of 1–10 nm and 1–100 nm.

The use of plant-based fillers in the form of a freeze-dried powder in the technology of sour-milk desserts would not only improve its physical and chemical properties but also could make it possible to enrich the product with minerals.

The mineral composition of the sour-milk dessert is marked by the calcium content (122 mg/100 g), potassium (97 mg/100 g), phosphorus (82 mg/100 g), sodium (50 mg/100 g), and sulfur, iron.

Author Biographies

Galyna Polishchuk, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Technology Мilk and Dairy Products

Uliana Kuzmyk, National University of Food Technologies

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

Tetiana Osmak, National University of Food Technologies

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

Mykhailo Kurmach, L. V. Pisarzhevskii Institute of Physical Chemistry of the National Academy of Sciences of Ukraine

PhD, Junior Researcher

Department of Porous Substances and Materials

Oksana Bass, National University of Food Technologies

PhD, Assistant

Department of Technology Мilk and Dairy Products

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Published

2021-12-15

How to Cite

Polishchuk, G., Kuzmyk, U., Osmak, T., Kurmach, M., & Bass, O. (2021). Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers. Eastern-European Journal of Enterprise Technologies, 6(11 (114), 68–73. https://doi.org/10.15587/1729-4061.2021.246309

Issue

Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Galyna Polishchuk, Uliana Kuzmyk, Tetiana Osmak, Mykhailo Kurmach, Oksana Bass

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