Rationale for the use of protein-carbohydrate mix in the technology of disperse products

Authors

  • Alina Slashcheva Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-8195-8944
  • Radion Nykyforov Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0001-9823-9551
  • Svitlana Popova Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005, Ukraine https://orcid.org/0000-0002-1548-8788
  • Yurіi Korenets Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2016.65789

Keywords:

protein-carbohydrate clot, dogberry, sloe, pumpkin, sea-buckthorn, frozen desserts, foaming capacity, foam stability, glycemic index

Abstract

The possibility of using skim milk proteins and pectin of dogberries and sloes is considered.

The high-quality whipped system was obtained based on the protein-carbohydrate clot and berry puree. This was possible due to the activation of the functional components of the berry puree in their joint whipping, due to the presence of the surface-active sodium caseinate and stabilizing properties of pectin. As a result of the controlled interaction of these substances, calcium pectate, and protein-carbohydrate complexes are formed, which ultimately improves the system viscosity.

The content of essential ingredients in the mixes, including the protein-carbohydrate clot (PCC) with a concentration of 65...70 %; berry puree – 15...20 %, and sugar – 15 % was determined.

Based on the experimental data, the production process parameters of the protein-carbohydrate mix (PCM), including preparation of raw materials; solubilization of protein-carbohydrate clot proteins; solubilization of berry puree pectin; mixing of the protein-carbohydrate clot and modified berry puree; cooling of the system to 4±2°C were determined.

It was found that the protein-carbohydrate mix (PCM) can be used in technologies of frozen dessert products under certain process conditions (temperature, pH).

The studies confirm the feasibility of the PCM use in technologies of frozen dessert products both in terms of effectiveness and nutritional value. The developed technology is low-waste, resource-saving and simple.

Author Biographies

Alina Slashcheva, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of restaurant business technology and hotel and catering

Radion Nykyforov, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of technology in a restaurant economy that hotel and restaurant business

Svitlana Popova, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005

PhD, Associate Professor

Department of restaurant business technology and hotel and catering

Yurіi Korenets, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade 16 Ostrovskyi str., Kryvyi Rih, Ukraine, 50005

Department of restaurant business technology and hotel and catering

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Published

2016-04-23

How to Cite

Slashcheva, A., Nykyforov, R., Popova, S., & Korenets, Y. (2016). Rationale for the use of protein-carbohydrate mix in the technology of disperse products. Eastern-European Journal of Enterprise Technologies, 2(11(80), 64–71. https://doi.org/10.15587/1729-4061.2016.65789

Issue

Vol. 2 No. 11(80) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Alina Slashcheva, Radion Nykyforov, Svitlana Popova, Yuri Korenets

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