Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream
Year: 2021
Type: article
Abstract: Introduction.The expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. Materials and methods.Rheological characteristics of fermented and unfermented vegetable purées, as well as milkvegetable mixtures were studied.The efficiency of enzymolysis was determined by the calcium pectate method, the effective viscosityby rotational viscosimetry, and the active aciditypotentiometrically. Results and discussion.The purpose of the work is to study the influence of the degree of protopectin enzymatic hydrolysis of vegetable purées of different types on their structuring ability in the composition of ice cream.The advantage of protopectin enzymatic hydrolysis in vegetable purées, compared with acid hydrolysis, is to increase the yield of soluble pectin by 8-12% at lower energy consumption.Parameters of the process of protopectin enzymolysis by the degree of protopectin hydrolysis (not less than 90%): for different types of vegetable raw materials with a pectin content of 0.22 to 2.56% were optimized.For carrots and beets, the need for the enzyme is highest (0.1-0.2%) with a prolonged duration of the fermentation process (from 120-180 minutes to 240 minutes).For zucchini, broccoli and tomatoes, the duration of process is reduced to 60-120 minutes while reducing the dose of the enzymeup to 0.05-0.10%.At the prolongation of the enzymolysis process due to excessive hydrolysis of pectin substances, the effective viscosity of vegetable purees decreases somewhat.The thixotropic capacity of these systems is also reduced.Partial loss of functional and technological properties of vegetable raw materials due to excessive hydrolysis of pectin substances has a negative impact on the rheological characteristics of milk-vegerable mixtures for the ice cream production.Vegetable raw materials increase the effective viscosity of milk-vegetable mixtures for ice cream production under the recommended fermentation conditions, which can be explained by the formation of structuring complexes between polysaccharides and milk proteins.Conclusions.Protopectin of enzymatic hydrolysis is more efficient than acid hydrolysis and depends on the physicochemical characteristics of vegetables.Fermented vegetable purées are structuring systems and show thixotropy in the composition of mixtures for the production of ice cream.
Source: Ukrainian Food Journal
Institution: National University of Food Technologies
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4248656455