Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.263530

Keywords:

fermented milk product, stevia leaf extract, sweet extract, rotary pulse apparatus, extractives

Abstract

In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible to determine and predict the extraction process at different technological parameters in order to effectively obtain extractive substances.

The expediency of using whey from the production of fermented milk cheese as an extractant for obtaining stevia extract has been substantiated. It was experimentally established and mathematically confirmed that the use of whey makes it possible to increase the yield of extractives by 12.1 %, as opposed to the use of an aqueous solution.

In order to intensify the extraction process, it is proposed to use a rotary-pulse apparatus. It was found that the application of a rotary-pulse apparatus makes it possible to increase the yield of extractive substances from sweet grass by 0.1–0.4 % compared to maceration.

The optimal technological parameters for obtaining stevia extract have been determined: hydro module, 1:15; extractant, whey; extraction temperature, 85±5 °С; process duration, 20–25 min. The use of graphic and mathematical modeling in the environments "Mathcad" and "Statistica" helped construct 3D-graphic models to illustrate the dependence of the degree of extraction of extractive substances from dry stevia leaves on the technological parameters for obtaining extracts.

The improved technology of obtaining stevia leaf sweet extract will significantly expand the range of "healthy foods" through the partial or complete replacement of sugar. The production of such dietary products will have a social effect and economic attractiveness for food industry enterprises

Author Biographies

Tatiana Belemets, National University of Food Technologies

PhD, Senior Lecturer

Department of Biotechnology and Microbiology

Uliana Kuzmyk, National University of Food Technologies

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

Roman Gryshchenko, National University of Food Technologies

PhD, Associate Professor

Department of Thermal Power and Refrigeration Engineering

Tetiana Osmak, National University of Food Technologies

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

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Published

2022-08-24

How to Cite

Belemets, T., Kuzmyk, U., Gryshchenko, R., & Osmak, T. (2022). Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts. Eastern-European Journal of Enterprise Technologies, 4(11 (118), 60–67. https://doi.org/10.15587/1729-4061.2022.263530

Issue

Vol. 4 No. 11 (118) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Tatiana Belemets, Uliana Kuzmyk, Roman Gryshchenko, Tetiana Osmak

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