Investigation of the functional and technological properties of the protein-polysaccharide complexes and their application in technology of butter paste
The perspective direction of assortment development of products with high fat content is an increase in the protein component. The authors reasoned the expediency of using the sodium caseinate (a form of the supplement is 15.0% solution in the skim milk). Number of food additive is from 30.0 to 50.0% of the total weight of the product. The object of research is the technology of butter pastes. The subject of the research was model solutions of polysaccharides, protein-polysaccharide complexes (PPC), which were prepared in skim milk and samples of oil pastes (fat content 45.0%), which contained these PPC. The organoleptic parameters of oil pastes were evaluated, the heat resistance and dispersity of the plasma were determined. And the rheological properties were examined. The viscosity of the solutions with PPC-complex based on sodium caseinate was measured using a rotational viscometer «Reotest 2». It was found that the obtained values of the limiting shear stress for samples with a mass fraction of sodium caseinate 10.25% were higher than the analogous values for the control sample. These values were 8.8 times more for models with xanthan gum, were more 8.8 times for models with locust bean gum, in 8.5 times for models with guar gum. A significant increase in the stress limit for shear in samples with the combined use of sodium caseinate and polysaccharides testifies to the effect of functional synergism, as a result of complexation between the aforementioned components of this food system. The value of the heat resistance index of the test samples of butter pastes became constant after the 6th day (the value of 0.86–0.88).This indicates that the processes of structure formation in the butter paste were completed. The possibility of creating effective protein-polysaccharide complexes by combining sodium caseinate and guar gum, xanthan gum and locust bean gum is proved. That will give a real opportunity to reduce the amount of sodium caseinate application by 25.0% from the initial one and, at the same time, to obtain butter pastes with good organoleptic, structural and mechanical properties that would be similar to the traditional cream butter. Partial reduction in the amount of sodium caseinate in the formulation of butter pastes by developing PPC will have a positive effect on the cost of the product. The obtained results will be used as a basis for the creation of the PPC with the involvement of a wider range of targeted functional and technological ingredients.
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