MODIFIED CONCENTRATES OF WHEY PROTEIN AS ENRICHENERS FOOD
Journal Title: Молодий вчений - Year 2017, Vol 5, Issue 45
Abstract
The main directions of use of non-traditional raw materials for the restaurant sector with a view to adjusting the power mode to the downside of the mass fraction of fat in sauces technology. Information search has been used as a method of investigation of the problem and the technology implemented by microparticulation. The article presented the methods of production of the modified whey protein concentrate. The analysis of the existing fat substitutes on the protein, carbohydrate and fat-based has been lead. The expediency of application differ the existing approach for the production of protein concentrate. A new approach to the production of milk protein fortifier of food products based on whey. The technology of microparticulated by thermoacid coagulation simulator like fat was developed. The influence of process microparticulation concentrate product properties was presented. The advantages of the new technology is the use of advanced equipment in the restaurant business establishments, a decrease in raw material and labor resources, the use of freshly mikropartikulyata in a small volume. The possibility of using microparticulated in food formulations and for replacing fat globule protein, which will improve the sensory characteristics of foods with low fat content was presented. It was developed a microparticulated, which is introduced into the composition of ingredients for making sauces such as mayonnaise, "Provencal". The effect of protein fortifier on the physico-chemical and organoleptic properties of the sauce and its nutritional value was investigated. It was defined the structural changes in the colloid system while on the technological processing of whey protein concentrate and whey microparticulated. It was proposed recommended ratio of sauce mayonnaise-type components. Creation of new protein products is one of the trends in modern nutrition. Based on an analysis of existing technologies and experimental data obtained microparticulated serum proteins like food dressing.
Authors and Affiliations
L. N. Telezhenko, G. V. Diduch, V. I. Kapchan
Keywords
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