Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

ДОСЛІДЖЕННЯ ПОПЕРЕДНИКІВ АРОМАТУ МОЛОЧНОЇ СИРОВАТКИ В ТЕХНОЛОГІЇ АРОМАТИЗОВАНОЇ ПІНИ

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T. Synenko
http://orcid.org/0000-0002-5300-5142
H. Dubova
http://orcid.org/0000-0002-8652-6710
A. Bezusov
http://orcid.org/0000-0002-0690-2406

Анотація

The purpose of this work is to study the ability of whey aroma precursors to form new volatile components under model conditions. The formation of new aromas has been considered as a two- stage process: enzymatic cleavage of the precursors and the subsequent Maillard reaction. The properties of whey components have been studied for their ability to form or modify aromatic descriptors at different stages of enzymatic cleavage of aroma precursors. It has been proved that targeted enzymatic reactions with whey components result in formation of sweet, meat, cheese aromas at different stages of whey protein breakdown after interaction with carbohydrates. It has been studied how the depth of proteolysis influences the subsequent formation of smells from precursors. It has been established that lactose cleavage products in whey do not play a significant role in aroma formation. Unlike proteolytic enzymes, lactase (β-galactosidase) does not change the aromatic characteristics of the modified whey. An increase in the concentration of lactulose, a potential aroma precursor in sugar-amine reactions of whey, only adds a sweetish note and does not change a smell significantly. Aroma formation in modified whey has been consistently investigated, and a technological scheme of flavoured culinary foam based on it has been tested. It has been shown that the addition of 5–10% sodium chloride to the bottom residue after rectification of whey from fermented milk makes the aroma of the final product far more stable. It has been found that the specific odour of whey, limiting its use as food, can be modified by using new approaches to reactions with aroma precursors. We have considered the fixation of the obtained aromas “Mushroom Soup,” “Bouillon,” “Cheese” on an oily carrier for subsequent concentration and use in various products.

Ключові слова:
молочна сироватка, ароматичний дескриптор, ферменти, попередник, умови реакції, харчова піна

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Як цитувати
Synenko, T., Dubova, H., & Bezusov, A. (2020). ДОСЛІДЖЕННЯ ПОПЕРЕДНИКІВ АРОМАТУ МОЛОЧНОЇ СИРОВАТКИ В ТЕХНОЛОГІЇ АРОМАТИЗОВАНОЇ ПІНИ. Food Science and Technology, 14(1). https://doi.org/10.15673/fst.v14i1.1648
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини

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