Abstract
We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit fibers Citri-Fi with water or whey. The results obtained show the existence of strong hydrogen bonds and high concentration of the movable proton. High sorption capacity for water is observed. This effect is important in terms of regulating the viscosity of wort. By employing mathematical modeling, we established conditions for the preparation and introduction of Citri-Fi to whey for obtaining beverages with enhanced viscosity. The visualization is provided of the transformations of dry Citri-Fi when swelling in whey – an increase in the volume of tubular fibers. For the basic indicators of fermentation (the content of carbon dioxide, the amount of formed ethyl alcohol and yeast cells, the content of reducing sugars) we defined rational conditions for the fermentation of whey-plant wort with enhanced viscosity. During fermentation using the race Zygosaccharomyces lactis 868-K, the most intensive growth of yeast cells at the level from 42.3 to 71.3 mln/cm 3 was observed over the interval of 6…24 hours of fermentation. The dynamics of accumulation of carbon dioxide in wort is correlated to the indicators of growth in yeast cells. The data obtained indicate a certain oppression of yeast development in whey-plant wort. This is due to the presence of colloidal substances of whey and the residue of insoluble components of food fibers. We established a fermentation temperature of whey-plant wort with enhanced viscosity − 30…32 °C, at which there is a sufficient accumulation of ethyl alcohol at the level of 0.64...0.69 % by volume. Further increase or decrease in temperature results in a decrease in the amount of alcohol, indicating a decrease in the activity of cell enzymes. We have proven the possibility to apply the results obtained for developing a technology for manufacturing whey-based fermented beverages with enhanced viscosity
Highlights
Whey as a by-product of cheese and curd manufacturing contains a number of valuable substances, which is why it is expedient to use it for obtaining refreshing drinks of the new generation
The aim of present study was to examine the effect of food fibers on the fermentation process of whey-plant mixtures with increased viscosity by the lactose-fermenting yeast Zygosaccharomyces lactis 868-K
Apple pectin in fiber (APF) is manufactured in Ukraine according to TU U 30335750.001-2000
Summary
Whey as a by-product of cheese and curd manufacturing contains a number of valuable substances, which is why it is expedient to use it for obtaining refreshing drinks of the new generation. Membrane separation is widely used − ultrafiltration and nanofiltration for fractionating proteins and lactose [2], [3] demineralization, etc Among those actively developed technologies are membrane filtration for processing whey using several modules − polyfiber, ceramic and spiral winding [4], as well as techniques for the concentration and purification of milk-whey proteins using ultrafiltration in combination with intermittent defiltration [5]. The shortcoming of such technologies is the need for specialized equipment and additional production areas. To ensure waste-free production of milk-protein concentrates [14]
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