The dissertation is devoted to development the technology of whey-cream cheese with wheat food fibers and sesame fiber, which provides the reduction in the technological process of thermo mechanical mixture concentration to an increased dry matter content and adjustment of the biological value and quality indicators in the finished product.
Technological methods are proposed that ensure the reduction of condensation process of whey with UWPC and a decrease in energy consumption.
Research of functional and technological properties – the ability to swell and fat retention of food fibers when combined with cream of different fat content has been presented. The effect of temperature on conformational changes in Vitacel and sesame fiber associated with chemical composition and processing has been determined.
A number of mathematical models with three variable parameters – the mixing duration, the concentration temperature and the amount of food fibers, which affect the rheological parameters have been developed by methods of experimental-statistical modeling and the corresponding analytical relationships in the form of adequate regression equations have been established. Whey-cream mixture with food fibers after thermo mechanical concentration to an increased dry matter content can be attributed to viscoplastic consistency systems with a controlled ultimate shear stress, the change in which is associated with the Vitacel ability to efficiently fat absorb.
A linear programming algorithm has been applied to design a three-component mixture consisting of cream, sesame fiber and wheat food fibers in order to establish the optimal ratio to ensure the viscosity characteristics of whey-cream cheese with food fibers.
According to the water activity indicator, the technological parameters of the structure formation process in whey-cream mixture have been adjusted and the reducing duration possibility of the thermo mechanical concentration to an increased dry matter content compared to the control sample without food fibers has been confirmed due to the internal system potential.
Amount of free and bound moisture in whey-cream cheese with food fibers has been determined by the method of differential thermal analysis. The research results confirm the ability of Vitacel and sesame fiber to increase the hydrophilic centers content when used together.
The amino acid composition has been determined by the method of ion-exchange chromatography and the biological value of whey-cream cheese with and without food fibers has been calculated. The biological value of the finished product increases with the addition of wheat food fibers and sesame fiber, due to the complementary amino acids of food fibers. This is especially true of sesame fiber, which has a high protein content. The utilitarian coefficient of essential amino acids in the sample of whey-cream cheese with food fibers increases in comparison with the control sample, and the redundancy coefficient decreases, which indicates the best balance of essential amino acids and their more efficient utilization.
The technology of whey-cream cheese with food fibers has been substantiated. Sensory, physicochemical and microbiological indicators have been determined in the finished product. The gardware-technological and parametric production schemes are proposed, taking into account the conditions for the introduction of Vitacel and sesame fiber.
The recommended amounts of food fibers – sesame fiber and Vitacel in the composition of whey-cream cheese are confirmed by the qualimetric method according to a complex indicator of quality and safety, which is represented by a set of indicators – sensory, physicochemical, technological, microbiological and nutritional value.
The expected social effect from introduction of the technology of whey-cream cheese with food fibers has been confirmed, which consists in using whey as raw material, expanding the range of milk-protein products with increased biological value for a wide consumers range. Resource-saving technological methods are proposed for thickening and thermo mechanical concentration to an increased of whey solids content.
The reliability of the obtained data is ensured by modern research methods, the use of appropriate equipment and mathematical-statistical tools for processing the research results. Scientific statements and recommendations are confirmed by experimental research and production tests. The novelty of technological solutions is confirmed by the decisions of the State Department of Intellectual Property on the granting of patents of Ukraine for an invention and utility model.
Key words: whey, cream, food fibers, whey-cream cheese, quality indicators.
