INVESTIGATION OF THE POSSIBILITY OF USING HYDROLYZED COLLAGEN IN PROCESSED CHEESE TECHNOLOGY
YJGERO
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.02.002Keywords:
processed cheese, hydrolyzed collagen, sunflower lecithin, wheat bran, enrichment, rheology, technolog-ical process, processed cheese recipeAbstract
The possibility of expanding the range of processed cheeses by introducing hydrolyzed collagen, sunflower lecithin, wheat bran into the formulation has been studied. Hydrolyzed collagen is a group of low molecular weight peptides, which have antioxidant and antimicrobial activity, are able to attach calcium ions, contributing to an increase in its bioavailability. Wheat bran is a source of dietary fiber. Sunflower lecithin is rich in phospholipids, which have a proven antioxidant effect and are, along with dietary fibers, functional food ingredients.
The article presents the technological process of producing experimental samples of processed cheese with a description of the main raw materials. A detailed recipe for making a mixture for melting is given. The indicators of the obtained experimental samples of processed cheese are described.
It was found that the addition of collagen increased the viscosity of the cheese, but practically did not provide strength properties, while processed cheese with collagen is characterized by high adhesion.
As a result, the technology of processed pasty cheese enriched with natural collagen in an easy-to-digest hydrolyzed form, sunflower lecithin and wheat bran has been developed. The introduction of hydrolyzed collagen increases the protein content in the finished product almost twice as compared to the control sample, wheat bran enriches cheese with dietary fibers, lecithin is a source of phospholipids.
Regulatory documentation has been developed and approved for the new cheese.
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Технический регламент Таможенного союза «О безопасности молока и молочной продукции» (ТР ТС 033/2013). – URL: https://docs. cntd.ru/document/499050562/ (дата обращения: 14.01.2023).
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