Year: 2020
Type: article
Abstract: Introduction.Influence research of wheat food fiber (Vitacel WF400) have been carried out in order to rationalize the structure formation process of whey-creamy cheeses. Materials and Methods.Cheese whey, cream and Vitacel WF400 were the raw materials for the production of whey-creamy cheese.The technological properties of food fiber were determined by the amount of retained fat and adsorbed water, respectively, in the infusion process and suspension centrifugation.The yield value and the water activity in model samples of whey-creamy cheeses, the optimal addition amount of Vitacel WF400 the temperature and the mixing duration of the condensed whey have been determined. Results and discussion.The water-retainaing capacity in cheese whey and fat holding capacity in cream with mass fat fraction 33 were 104.2±1.0 and 82.0±0.5, respectively.With an increase in the addition amount of Vitacel WF400 (from 1.0 to 4.0) and an increase in the temperature of structure formation (from 62 to 74 °C), the index of yield value increases from 350±1.1 Pa to 430±1.3Pa.Increasing the temperature to 68 °C, increasing the amount of Vitacel WF400 to 2.5 and reducing the mixing duration to 70 min leads to a decrease in the amount of dispersion medium and the structure coagulation of the samples of whey-creamy cheeses is dehydrated.Model samples of the above products with different amounts of Vitacel WF400 (from 2 to 3) are characterized by a decrease in water activity compared with the control sample.aw is 0.898 for the control sample.Upon reaching a dry solids content of 66 and a corresponding decrease in the content of the liquid phase, the index of yield value reaches 427 Pa.The consistency of whey-creamy cheeses samples turns into a plastic pastes state, in which the structure restoration is possible only under the load action, that causes irreversible deformation, which acts on the entire surface area of the phase separation.With a further temperature increase to 74 °C and a mixing time to 70 min, a further structure compaction occurs -the layers' thickness of the liquid medium decreases, thixotropy and plasticity disappear. Conclusions.The optimum values of the Vitacel WF400 amount have been justified at the level of 2.5±0.5, temperature -68±1 °C and mixing time during structure formation -70±2 min.Whey-creamy cheeses with the rational addition amounts of food fiber are characterized by a decrease in water activity values from 0.885 to 0.823.
Source: Ukrainian Food Journal
Institutions: National University of Food Technologies, Integral University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3046376367