Enlargement of product assortment based on the dairy whey of dietary preventive nutrition
Annotation
Investigationson enlargement of the product assortment based on the dairy whey of dietary preventive nutritionwere carried out. The use of dairy whey, flavoring ingredients, and non-starch polysaccharides as stabilizers and thickening agents for food systems is substantiated. Optimal dosages of non-starch polysaccharides(xanthan gum –0.1-0.2%, guar gum –0.1-0.2%; HM pectin– 0.1-0.2%, guar gum - 0.1 - 0.3 %) as stabilizers for the foam of oxygenated productsresulting in formation of their whipped, uniform and homogeneous structure were found out. Non-starch polysaccharides and their optimal concentrations were determined (sodium alginate –0.3-0.5%, xanthan gum –0.3-0.5%, konjac gum –0.5-0.7%) as thickening agents in the manufacture of kissels based on dairy whey with full substitution of starch. Recipes of products based on the dairy whey of dietary preventive nutrition were developed and presented.
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