Processing of dairy raw materials in healthy food products

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.112939

Keywords:

cottage cheese whey, vegetable raw materials, recipes for new beverages, quality indicators, storage regimes

Abstract

The object of research is whey-based beverages. The most problematic areas are the limited shelf life of beverages and the risk of product stratification during storage.

In the course of the study, whey pasteurization regimes are used: 84±2 °C, waiting time 15–20 s, so the shelf life of beverages is limited, since sterilization of whey beverages is impossible due to loss of biologically active substances. To prevent delamination of the beverages during the storage of the formulation, pectin is added and an additional operation – homogenization is introduced.

Whey beverages with functional properties for individuals controlling body weight are obtained with improvement of organoleptic characteristics of the product. The resulting beverage is suitable, as a result of the introduction of plant components, to improve the metabolism in the body, block the synthesis of fat in adipose tissue, reduce the absorption of carbohydrates and fats in the digestive tract and remove excess fluid, accelerate the cleavage of fat molecules and transform fat into free energy. This is confirmed by the activation of pancreatic lipase. The activity of pancreatic lipase increases in 3.8...4.0 times in comparison with the control (whey).

Components of the whey, as the basis of beverages, have low energy value and high biological value. L-carnitine, α-lipoic acid, stevia, gingerol and bromelain stimulate the breakdown of fats. Cinnamon increases metabolism in the body. This helps to accelerate the breakdown of fat.

To increase the nutritional value and biological activity to the beverages, the introduction of fruit and berry juices (lemon, cranberry, orange, pumpkin, yostaberry juice). Biologically active substances of juices show antisclerotic, antistress, tonic, immunostimulating, antioxidant effect. Antisclerotic action of juices is associated with the antioxidant properties of vitamins C, E, β-carotene. Juices reduce the oxidation degree of the most dangerous fraction of lipoproteins, thereby slowing the growth process of atherosclerotic plaques in the vessels. Antistress, tonic, immunostimulating and antioxidant effects of juices are due to the content of polysaccharides, sulfur-containing proteins, minerals, vitamins A, E, C, group B, bioflavonoids.

Whey beverages for people who control body weight are not toxic, their frequent consumption does not lead to addiction. Beverages do not contain substances prohibited by the Ministry of Health of Ukraine. Shelf life of beverages is 14 days. Beverages can be made on traditional equipment using traditional technology.

Author Biographies

Oksana Chabanova, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Technology of Milk, Fats and Perfumes and Cosmetic Products

Svitlana Vikul, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Food Chemistry

Tetyana Sharakhmatova, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Technology of Milk, Fats and Perfumes and Cosmetic Products

Sergii Bondar, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Ecology and Environmental Technologies

Anastasiia Trubnikova, Odessa National Academy of Food Technologies, 112, Kanatna str., Odessa, Ukraine, 65039

Postgraduate Student

Department of Technology of Milk, Fats and Perfumes and Cosmetic Products

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Published

2017-09-21

How to Cite

Chabanova, O., Vikul, S., Sharakhmatova, T., Bondar, S., & Trubnikova, A. (2017). Processing of dairy raw materials in healthy food products. Technology Audit and Production Reserves, 5(3(37), 49–57. https://doi.org/10.15587/2312-8372.2017.112939

Issue

Vol. 5 No. 3(37) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Oksana Chabanova, Svitlana Vikul, Tetyana Sharakhmatova, Sergii Bondar, Anastasiia Trubnikova

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