Modification of the whey protein cluster for the utilization in low-calorie food technology

Abstract

One of the urgent tasks of the dairy industry is to develop alternative modifications of the composition and properties of the whey protein cluster for the utilization in food technologies. The objective of the research is to optimize the conditions for modifying the whey protein cluster to develop competitive food products. The quality indicators of the research subjects, their composition and properties have been determined in accordance with Russian standards. Some part of the research has been carried out in in vivo and in vitro experiments. To develop the whey proteins microparticulate, a technological flowchart involving concentrating the whey protein cluster by ultrafiltration and thermomechanical treatment of the resulting concentrate has been proposed. Mathematical modelling of the process by means of neural-network approximation has been carried out to forecast the quality indicators and some directions of using whey proteins microparticulates depending on the initial technological parameters. The resulting microparticulates are characterized by a valuable composition, high water-binding, bifidogenic capacity and antioxidant activity. There have been the formulations of food products with the microparticulate content providing for the replacement of 10-40 % of fat-containing dairy raw materials, which has resulted in the energy value decrease. The technology of the developed products is characterized by the standard technological flowchart and supplemented by the stages of the microparticulate production.