DEVELOPMENT OF TECHNOLOGY OF EMULSION PRODUCTS WITH PROTEIN AND CARBOHYDRATE COMPOSITION
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2022.01.002Keywords:
sauce, protein-carbohydrate composition, Jerusalem artichoke powder, emulsifying ability, whey protein concentrate, emulsion stability, dairy and vegetable raw materialsAbstract
The article explores the possibility of using a protein-carbohydrate composition to expand the range of emulsion-type sauces in order to increase their nutritional value.
Market trends in fat-and-oil and sauce compositions are analyzed and emulsion products with an optimized composition are proposed when a protein-in-carbohydrate composition containing Jerusalem artichoke powder and whey protein concentrate is added to their formulation.
The use of a protein-carbohydrate semi-finished product in the technology of emulsion sauces will, firstly, increase their biological and nutritional value, enrich the product with such important food nutrients as essential amino acids, minerals, B vitamins; secondly, to ensure the stability of the emulsion system.
The physico-chemical parameters of this composition, as well as its functional and technological properties, are analyzed. The possibility of using a protein-carbohydrate composition in the formulation of emulsion products due to high stabilizing and emulsifying properties has been substantiated.
The dependence of the stability of systems based on a protein-carbohydrate composition on the pH of the medium and the emulsification temperature has been studied. It has been established that for the maximum realization of the functional and technological properties of the composition, the active acidity of the medium should be in the range of 4.5...6 units, and the rational temperature for obtaining stable emulsions based on the composition is 20...35 ºС.
The possibility of using a protein-carbohydrate semi-finished product in the technology of emulsion sauces is substantiated. It has been established that the protein-carbohydrate semi-finished product has high stabilizing and emulsifying properties.
The conducted research makes it possible to expand the range of emulsion products, increase its nutritional and biological value, more fully use the potential of dairy and vegetable raw materials and will allow to obtain a product with improved organoleptic characteristics and improved quality composition.
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