Selection of the amount of whey protein concentrate for the milk base of whipped dessert

Currently, the priority direction in development of technology for specialized food products is selection of sources of raw materials that allow balancing the composition of the product in terms of the main essential macro and micronutrients. The purpose of the study is to study the combination of d...

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Bibliographic Details
Main Authors: Novokshanova, A. L., Matveeva, N. O., Zaitsev, K. A.
Format: Conference Proceeding
Language:English
Subjects:
Desserts
Food
Maltodextrin
Milk
Milk free
Proteins
Raw materials
Whey
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Summary:Currently, the priority direction in development of technology for specialized food products is selection of sources of raw materials that allow balancing the composition of the product in terms of the main essential macro and micronutrients. The purpose of the study is to study the combination of dairy and non-dairy components in various food systems, namely, in skim milk, when developing a recipe for a whipped dessert. The subject of the study was a model with different content of whey protein concentrate with a mass fraction of protein of 35.0 % and a constant content of maltodextrin in an amount of 2.0 %. All ingredients used belong to domestic producers. The general consumer characteristics of samples were investigated by organoleptic and analytical methods. Regularities of changes in the structural properties of models from dry substances content were revealed. Considering the data obtained, the formulation was adjusted for the content of whey protein concentrate in the milk base of the product.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0116293