Thesis for a degree in Technical Sciences, specialty 05.18.04 - Technology of meat, dairy products and products from hydrobionts. - Odessa National Academy of Food Technologies of the Ministry of Education and Science of Ukraine, Odessa, 2018.
Milk raw materials taken for the study conform to the standards of the quality – extra and higher. The fat content in milk varied from 3,73% (in spring) to 3,61 … 4,43% (summer, autumn, winter). The chemical parameters of milk fat by constants (iodine number, Reichert value, refractive index) characterize it as pure, milk, without the presence of vegetable fats.
The thesis is devoted to the scientific substantiation and improvement of the technology of butter of high nutritional value with the use of seaweed (Laminaria, Fucus, Spirulina and Cystoseira), which solves the problem of production of optimized food products with high food values.
Current state of the milk and dairy products market, and innovative developments of domestic and foreign scientists are analyzed, promising directions for the improvement of the technology of butter with the use of seaweed are identified, which indicates high nutritional values and the development of the market of the butter with fillers.
It has been found, that biologically active additives of seaweeds – Laminaria, Fucus, Cystoseira and Spirulina, – contain high level of iodine (56,68; 65,45; 48,03; 25,59 mg/100g, respectively), selenium (5,41; 3,41; 7,20; 3,20 mg/100g, respectively) iron, phosphorus, calcium, potassium; the content of which is capable of meeting more than 10% of the daily human needs. Spirulina differs from all seaweeds we studied with significant amounts of protein (55,47% compared to others, from 6,63 up to 7,9%.) Seaweeds are characterized by a high carbohydrates content (61,92 – 64,34% in Laminaria, Fucus and Cystoseira, and 9,01% in Spirulina), low fat and moisture content of around 10%. In terms of security of raw milk products, milk fat and seaweeds can be used in the food products production.
Technological parameters of preliminary preparation of seaweeds before their adding into a high-fat cream are determined. It has been proven, that the drying of seaweeds to the moisture content in them of 3±1% takes 160…240 minutes, and pours on the quality of its crushing to a particle size of 15±4 microns positively, for 9-11 minutes, which ensures their uniform distribution in a high-fat cream at the stage of raw materials normalization. It simplifies the process and provides the high quality of the finished product.
By the method of mathematical modeling of the recipe composition of butter with seaweeds, it has been determined that the rational mass fraction of additives is: for the butter with Laminaria – 4%; with Fucus – 4%; with Spirulina – 3%; with Cystoseira – 3,5%.
It has been found, that butter with seaweeds has high organoleptic properties in comparison with control. Thus, the butter with Laminaria has the highest score – 19,8 points, butter with Fucus and Spirulina – 19,4 points, butter with Cystoseira – 19,3 points. The total score of the control sample is 18,5 points. The results of the sensory analysis by the method of the flavor confirm that the butter with Laminaria and Fucus is the closest one to the standard of taste.
As a matter of fact now is that the butter with seaweeds is characterized by a high nutritional value due to the mineral content in creamy butter with Laminaria – 2,04%, with Fucus – 1,96%; with Spirulina – 1,86%; with a Cystoseira – 1,84%, whereas in the control sample – 0,4%. Microelements containing in such butter are iron, iodine and selenium, which provides a high nutritional value of the butter with seaweed.
It has been found, that seaweed additives affect the thermal stability and the degree of the recovery of the butter structure after the destruction. All of the experimental samples of butter preserved good shape at elevated temperatures. The coefficient of thermal resistance for butter with Laminaria was 0,93; with Fucus – 0,92; with Spirulina and Cystoseira – 0,91, whereas for a control sample a satisfactory thermal resistance was 0,90.
The structure of the butter with all seaweed additives is characterized by a complete reversal of the primary plastic properties at the temperatures above 14°C. The destroyed structure of the control sample of butter is restored by 20…25%, and is characterized by an increase in crystalline bonds in the structure. In experimental samples of butter with seaweeds, the restoration of the structure is 60%; the product is characterized by hardness, plasticity, and its structure has a pronounced coagulation character.
Fatty acid composition of samples of the butter with seaweeds has 58,46 … 60,84 % of saturated fatty acids; 23,33…27,61 % of mono-unsaturated fatty acids; 5,97…6,32% of polyunsaturated fatty acids, including 5,4…5,01% of linoleic acid; linoleic 0,69… 0,60 %; arachidonic 0,31 … 0,34 %, indicating their biological efficiency.
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