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Validation of Emulsifying Properties of Semi-Finished Product Based on Low-Lactose Milk Whey

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Document pages: 9 pages

Abstract: This paper presents rheological and organoleptic studies of emulsion systems using a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp puree (SPCLLW). The positive influence of SPCLLW on the structure of emulsion systems was found, which was confirmed by expert sensory evaluation. The research confirms the component compatibility of SPCLLW and vegetable oil as a part of emulsion systems. This paper scientifically proves the influence of technological factors on the parameters of emulsification of a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp to ensure its target properties as an emulsifier and stabilizer in the technology of emulsion sauces. The experiments revealed the change in the quantitative values of the determinants of emulsion systems, such as viscosity and inversion stability, depending on the values of the pH of the medium, the emulsification temperature, the rate of oil dripping and the rotation of the working body of the mixer. It was proved that the acidification of the medium increases the viscosity of the emulsion system, therefore it is advisable to use SPCLLW in the composition of salty sauces of the emulsion type. There is a direct relationship between the manifestations of inversion instability and the increase in temperature of the emulsification process. The research reveals the inversely proportional effect of the rotation speed of the working body of the mixer on the increase in viscosity of the studied systems. Mathematical optimization is carried out for certain ranges of numerical values of parameters of separate indicators of the technological process. Rational parameters of the emulsification process are determined: temperature index – 18 °С, emulsification rate – 0.09…0.11 ml s, pH from 5.0 to 5.5, rotation speed of the working organism of the mixer – 500 rpm. The research confirms the possibility of using SPCLLW as a part of emulsion systems, in particular sauces of emulsion type.

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