Koshel O. Development of technology of thermostable, milk-containing fillings with the use of gelatin

In the dissertation work a new technology of thermostable milk - containing filling with high nutritional and biological value is substantiated and developed, thermostable properties of which are caused by joint interaction of gelatin, enzyme transglutaminase and mixture of gums. The mechanism and regularities of influence of model systems on structural and mechanical properties of stuffing leading to formation of a strong, unstable to action of high temperature of a skeleton, scientifically substantiated technological parameters and modes of production of thermostable milk-containing stuffing are revealed. The influence of the combined action of gelatin and the enzyme transglutaminase on the laws of interaction with respect to the action of high temperature has been studied. Differential-thermal analysis of model filling systems was performed using the low-temperature calorimetric method. IR spectral studies revealed a positive effect of hydrocolloids and concentrate on the resistance of the filling to high temperatures and to reduce the loss of moisture. The direct dependence of the thermostable properties of the filling on the forms of moisture bonding in the product during storage under traditional conditions has been established. Based on the obtained data on microbiological, physicochemical, structural-mechanical and technological properties of thermostable milk-containing filling, its shelf life is substantiated. Recommendations for the use of thermostable milk-containing fillings in culinary and confectionery products have been developed. The cost of thermostable milk-containing filling is calculated.