Abstract
The creation of functional and specialized products from dairy raw materials, in particular those aimed at athletes, is an urgent direction in food technologies. The objects of the study were sports gel samples based on curd whey concentrate obtained by nanofiltration (NF concentrate). To increase the food density of the product, 5% whey protein concentrate was added to the NF concentrate samples: with a protein mass fraction of 30% (KSBUF-30). Rosehip syrup and sucrose were used as an additional source of carbohydrates. To impart a gel structure to the product, the vegetable hydrocolloid c-carrageenan was used in an amount of 0.5%. Ingredients of Russian origin were used in the work. Two options were investigated: with the addition of only fruit-berry syrup (experiment 1) and the addition of a combination of fruit-berry syrup and sucrose (experiment 2). The consumer characteristics of the samples (consistency, appearance, taste and smell, colour) were evaluated by the organoleptic method. At the same time, there were no obvious differences in these indicators. The rheological properties of the samples were investigated by rotational viscometry. Deterioration of structural and mechanical properties, such as loss of viscosity and restoration of the structure in the sample with added sucrose, was established.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
