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TECHNOLOGYOFSEMI-FINISHED PRODUCT BASED ON THICKENED LOW-LACTOSE WHEY AND PUMPKIN PULP

Автор: sveta on . Posted in 2018_04(28)

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UDC 637.142.2   DOI: https://doi.org/10.31617/tr.knute.2018(28)10
Victoriya GNITSEVYCH,
E-mail: flamber1965@gmail.com
ORCID ID: 0000-0002-6089-1082
  Doctor of Sciences (Technical), Professorat the Department of Technology and Organization of Restaurant Business of  Kyiv National University of Trade and Economics
19, Kyotostr., Kyiv, 02156, Ukraine
     
Tatiana YUDINA,
E-mail: yudina2902@gmail.com
ORCID ID: 0000-0001-9863-878X
  Doctor of Sciences (Technical), Professorat the Department of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Yulia GONCHAR,
E-mail: honchar1992@ukr.net
ORCID ID: 0000-0002-8087-0641
  Postgraduate student at the Department of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyotostr., Kyiv, 02156, Ukraine

TECHNOLOGY OF SEMI-FINISHED PRODUCT BASED
ON THICKENED LOW-LACTOSE WHEY AND PUMPKIN PULP
 

Background. Immunity of a person cannot be formed without regular receipt in sufficient quantity of nutrients.Many different diseases prevent the assimilation of nutrients by the human body. The most common disease is irritable bowel syndrome (IBS). IBS is most often caused by malabsorption of lactose by the intestines of a person. One of the solutions to this problem is the development of semi-finished products and products based on low-lactose milk whey for the production of culinary dishes and products.
The aim of the work is realized in two stages. First of all, it is foreseen to develop the technology of semi-finished products based on condensed fermented low-lactose milk whey for nutrition of patients with malabsorption of lactose and, secondly, to determine the quality indices of the resulting product.
Material and methods. In the study of the composition of condensed low-lactose milk whey (ZNMS) and semi-finished product, the content of nitrogen was determined by the Kieldal method [7] and protein content was calculated; fat content [8]; fiber content by intermediate filtering [9]; ash content [10]; moisture content and other volatile substances [11]; microbiological parameters [12; 13]. The amino acid composition is determined on the aminoanalyzer Biotronik LC-2000, vitamin and mineral composition –by analytical methods.
Results. The method of concentration of fermented milk whey is proposed and substantiated.
The technological process of production of semi-finished products, which includesfermentation of milk whey, condensation of FNMS, fermentation of pumpkin pulp mash, dispersion of FPMG, mixing of ZNMS and FPMG in a certain ratio is developed.
Increased protein content, reduced moisture content and increased dry matter content up to 60 % due to the use of FNMS and FPMG in semi-finished products.
Improvement of vitamin and mineral composition of the product based on the results of calculations has been established.
The microbiological safety of the half-finished product during storage in a cooled state for 48 hours has been confirmed.
Conclusion. The mechanism of concentration of low-lactose milk serum is investigated. According to the results of the study, a new method of its concentration was proposed. The technology of semi-finished products on the basis of condensed low-calcined milk serum and fermented mashed pulp of pumpkin was developed. The proposed technology is characterized by high content of protein substances, vitamins and minerals. The microbiological safety of the semi-finished product has been established during storage for 48 hours at a temperature of 2–4 оC.
ZNMS may be included in the range of recommended varieties products for a balanced diet of patients with malabsorption of lactose.
 
Keywords: lactose malabsorption, lactose intolerance, protein-carbohydrate milkraw materials, fermented pulp of pumpkin, semi-finished product, nutritional value. 

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