Research of quality indicators in protein-blueberry concentrates

Authors

  • Olena Grek National University of Food Technologies, Educational and Scientific Institute of Food Technologies, Department of Milk and Dairy Technology, Volodymyrska st. 68, 01033, Kyiv, Ukraine, Tel.: +380679629844 https://orcid.org/0000-0002-2052-2768
  • Tetiana Pshenychna National University of Food Technologies, Educational and Scientific Institute of Food Technologies, Department of Milk and Dairy Technology, Volodymyrska st. 68, 01033, Kyiv, Ukraine, Tel.: +30631838824 https://orcid.org/0000-0001-6439-3657
  • Alla Tymchuk National University of Food Technologies, Educational and Scientific Institute of Food Technologies, Department of Milk and Dairy Technology, Volodymyrska st. 68, 01033, Kyiv, Ukraine, Tel.: +380667898813 https://orcid.org/0000-0002-2052-2768
  • Oleksandr Savchenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Products Quality Control of AIC, Department of Technologies of Meat, Fish and Sea products, Heroiv Oborony str., 15, 03041, Kyiv, Ukraine, Tel.: +380503596271 https://orcid.org/0000-0002-3940-6679
  • Оlena Ochkolyas National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Products Quality Control of AIC, Department of Technologies of Meat, Fish and Sea products, Heroiv Oborony str., 15, 03041, Kyiv, Ukraine, Tel.: +380973289968 https://orcid.org/0000-0002-8483-578X

DOI:

https://doi.org/10.5219/1255

Keywords:

coagulant, coagulation, concentrate, milk, protein

Abstract

The effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of protein-blueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield (excluding limiting factors – organoleptic indicators and active acidity). It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. Other quality indicators of protein-blueberry concentrates were recorded: active acidity (from 5.0 pH at the beginning to 4.7 pH at the end of the storage life), and the water-retaining capacity at the level of (75.44 ±0.5%). Based on chromatographic studies, the degree of polyphenolic compounds transition (including anthocyanins) to protein-blueberry concentrates at the level of 52.26% has been determined by the calculation method and analyzed compared with control sample (blueberry paste) and colored whey. Based on the researches, protein-blueberry concentrates obtained by thermo acid coagulation of milk proteins are suggested to be used as basis in the cheese products recipes.

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References

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Published

2020-03-20

How to Cite

Grek, O., Pshenychna, T., Tymchuk, A., Savchenko, O., & Ochkolyas О. (2020). Research of quality indicators in protein-blueberry concentrates. Potravinarstvo Slovak Journal of Food Sciences, 14, 156–163. https://doi.org/10.5219/1255

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