Abstract
Technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base – fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt – sodium citrate as a main emulsifier and its concentration are substantiated. It has been established, that with increasing a content of sodium citrate the emulsifying capacity of a protein base grows, and at its concentration 2.0 %, reaches the maximal value – 50 vol un of oil. At a further increase of the sodium citrate concentration the emulsifying capacity decreases probably as a result of an abrupt рН growth. It has been proved, that at adding dry skimmed milk in amount 4.0±0.5 % as an additional emulsifier in the protein base of a snack paste at 40 % of fatless cottage cheese in the recipe an increase of its emulsifying capacity by 6 vol un of oil, probably as a result of the growth of surface active substances, takes place. The temperature influence on the viscosity of the snack paste protein base has been investigated and the rational concentration of refined deodorized sunflower oil has been determined as 25±2 %. It has been established, that the temperature decrease from 50 to 30 °С and content increase of sunflower oil in the protein base from 25±2 % to 30±2 % result in the essential viscosity increase that may worsen emulsifying conditions. It has been proved, that emulsion stability that is an important parameter for a snack paste of the emulsion type with a long storage term depends on content of main protein-containing components, sunflower oil and active acidity of the protein base. The obtained results have a practical importance for determining the rational concentration of refined deodorized oil and sodium citrate that provides more necessary emulsifying capacity of the protein base and emulsion stability at storage in the technology of snack pastes, based on fatless cottage cheese
Highlights
A segment of snack products, based on milk protein, relates to high-competitive ones at the products market by its demand among the population of Ukraine
The aim of the study is to substantiate a concentration of the main recipe components – fatless cottage cheese and refined deodorized sunflower oil in the technology of a snack paste of the emulsion type, using a melting salt as sodium citrate as a main emulsifier
Emulsification was realized on a laboratory emulsifier. For this aim a sample of the snack paste protein base as fatless cottage cheese with volume 10 ml was placed in a chemical glass with volume 100 ml, and added with refined deodorized sunflower oil with speed 78...80 drops/min up to the phase inversion moment [5,6,7,8]
Summary
A segment of snack products, based on milk protein, relates to high-competitive ones at the products market by its demand among the population of Ukraine. At the same time new economic conditions of the market forced producers to search for less deficit and cheaper (2020), «EUREKA: Life Sciences» Number 1 vegetable fat raw materials for its replacement with a synchronous increase of the biological and food value. It resulted in the wide use of different fats and their compositions for partial or complete replacement of milk fat. The key demand of replacing milk fat by vegetable oil is a food value increase and improvement of organoleptic parameters of milk products with a possible decrease of cholesterol content
Sign-in/Register to view highlights & summary 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 callDisclaimer: 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.
