Abstract
Abstract: The relevance of researches is due to the need to develop the technology of whey-based beverages with high viscosity. The paper presents the criteria for choosing a method of milk whey processing; a list of existing technologies as classification scheme is included. An alternative ingredient of plant origin - orange fiber Citri-Fi has been proposed to regulate the consistency of the beverage. Due to the special processing it has functional and technological properties - the ability to bind moisture up to 13 mass particles for 1 weight fraction of the fiber. Using mathematical modeling, the optimal conditions of including dietary fiber in the milk whey have been determined in order to predict the behavior of raw material systems in the production of beverages with high viscosity in the technological cycle. Samples of dietary fiber were studied using an ultraviolet microscope with the optical system of fluorescent illuminator. Indices of dynamic viscosity of hydrated whey plant mixtures were determined by Geppler viscometer. The visualization of the transformation of dry Citri-Fi while swelling in whey was shown, allowing you to observe a multiple increase in the volume of tubular fibers. The mechanism of water-retaining process is confirmed by the preservation of the fiber structure and a significant increase in the volume of the fragment of dietary fiber due to the absorption of the whey. The conditions for the preparation and application of orange dietary fiber in the milk whey to obtain beverages with high viscosity were studied. Optimum conditions for preparation and application of whey plant mixture in the bulk of whey are the amount of Citri-Fi - 4–5%, the stirring time - 10–15 min, the swelling temperature - 30–35°C. The rational amount of whey mixture is 10–12.5%, provided that the temperature - 50–60°C, the stirring time - 8–10 min. The rational parameters and technological scheme of whey beverages with high viscosity have been developed.
Highlights
Beverage industry is one of the efficient ways of using milk whey, which is accessible form for the correction of human nutritional status by enriching physiological functional ingredients with a favorable effect on the metabolism and immunity
The aim of the paper is to develop whey beverages with high viscosity taking into account the possibility of predicting the behavior of raw material systems in the technological cycle
Multifactor mathematical models were obtained that adequately described the change of dynamic viscosity in whey plant mixtures with Citri-Fi while changing three independent factors
Summary
Beverage industry is one of the efficient ways of using milk whey, which is accessible form for the correction of human nutritional status by enriching physiological functional ingredients with a favorable effect on the metabolism and immunity. All non-alcoholic drinks, including whey, are refreshing products in the daily diet of people. Nutritional value of whey beverages is linked to ensuring the water balance of the body and the energy [1,2,3]. The composition of whey predetermines its use for production of various beverages, including fermented ones. Beverages based on native whey have high value due to the preservation of all milk components. There are several classifications of whey beverages; one of the variants is shown in Fig. 1 [6, 7]
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