INVESTIGATION OF THE EMULSIFYING CAPACITY OF SNACK PASTE BASED ON FATLESS COTTAGE CHEESE

Keywords: technology of emulsion products, emulsifying capacity, protein base, inversion point, aggregative and kinetic stability of emulsion

Abstract

Technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base – fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt – sodium citrate as a main emulsifier and its concentration are substantiated. 

It has been established, that with increasing a content of sodium citrate the emulsifying capacity of a protein base grows, and at its concentration 2.0 %, reaches the maximal value – 50 vol un of oil. At a further increase of the sodium citrate concentration the emulsifying capacity decreases probably as a result of an abrupt рН growth.

It has been proved, that at adding dry skimmed milk in amount 4.0±0.5 % as an additional emulsifier in the protein base of a snack paste at 40 % of fatless cottage cheese in the recipe an increase of its emulsifying capacity by 6 vol un of oil, probably as a result of the growth of surface active substances, takes place.

The temperature influence on the viscosity of the snack paste protein base has been investigated and the rational concentration of refined deodorized sunflower oil has been determined as 25±2 %.

It has been established, that the temperature decrease from 50 to 30 °С and content increase of sunflower oil in the protein base from 25±2 % to 30±2 % result in the essential viscosity increase that may worsen emulsifying conditions.

It has been proved, that emulsion stability that is an important parameter for a snack paste of the emulsion type with a long storage term depends on content of main protein-containing components, sunflower oil and active acidity of the protein base.

The obtained results have a practical importance for determining the rational concentration of refined deodorized oil and sodium citrate that provides more necessary emulsifying capacity of the protein base and emulsion stability at storage in the technology of snack pastes, based on fatless cottage cheese

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Author Biographies

Petro Gurskyi, Petro Vasylenko Kharkiv National Technical University of Agriculture

Department of equipment and engineering of processing and food production

Fedor Pertsevoy, Sumy National Agrarian University

Department of the nutrition technology

Lidiia Kondrashyna, Sumy National Agrarian University

Department of the nutrition technology

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Published
2020-01-24
How to Cite
Gurskyi, P., Pertsevoy, F., & Kondrashyna, L. (2020). INVESTIGATION OF THE EMULSIFYING CAPACITY OF SNACK PASTE BASED ON FATLESS COTTAGE CHEESE. EUREKA: Life Sciences, (1), 18-24. https://doi.org/10.21303/2504-5695.2020.001104
Section
Food Science and Technology