Astabilizing system for butter pastes based on the dry concentrates of milk protein

Abstract

The composition of the stabilizing system for butter pastes based on dry concentrates of milk and whey proteins has been substantiated; that would help reduce the deficiency of protein in the diet of modern human and would make it possible to further improve the balance of the composition of the butter paste. Considering their functional-technological characteristics, conditions for gelation and synergy, the polysaccharides carrageenan and guar gum were introduced to the composition of the stabilizing system. The dynamics in the gradient of the limiting stress of protein and protein-polysaccharide systems have been studied. We established that gels based on the dry concentrate of milk protein are the plastic systems, they have sufficient strength and possess thixotropic properties. In order to reduce the quantitative content of the stabilizing system in the production of butter paste with a structural frame similar to that of butter, we introduced carrageenan to the system. However, an increase in its concentration led to the formation of strong cross-linked gels unsuitable for the production of butter pastes. Increasing the stability of the system against the freeze-defrost cycles could be achieved by the introduction of guar gum. Based on the indicator of the limiting stress at a variable deformation rate of the model samples, a rational ratio of the components in the stabilizing system was established. Its composition includes: milk protein concentrate: whey protein concentrate: guar gum: carrageenan: 10:3.0:0.3:0.05. The rational concentration of the stabilizing component based on skimmed milk was determined, which was 13.35 %. The water activity indicator is determined for the model samples of the selected stabilizing substances and mixtures in certain ratios. Stabilizing substances have been shown to exhibit the pronounced moisture-retaining properties, which increase at their combination. The effectiveness of the developed system is proven based on indicators for the water activity and enthalpy of the system. The indicator of water activity for the butter paste with a 40 % mass fraction of fat was 0.981, which is close to the respective indicator for the butter with a mass fraction of fat of 72.5 % (control) ‒ 0.979. The enthalpy index of the butter paste was 61.35 J/g; for control, it was 61.13 J/g. This is due to the additional bonding of moisture by the functional groups of components in the protein-polysaccharide complex, indicating the thermodynamic stability of the butter paste. The efficiency of application of the developed system in the technology of butter pastes has been determined: indicator of heat resistance of the butter paste with a mass fraction of fat of 40 % was 0.87 (control, 091), the size of droplets in the aqueous phase at the cut did not exceed 0.2 mm