Research of quality indicators in protein-blueberry concentrates

• Published in: Potravinarstvo Vol. 14; pp. 156 - 163
• Main Authors: Grek, Olena, Pshenychna, Tetiana, Tymchuk, Alla, Savchenko, Oleksandr, Ochkolyas, Оlena
• Format: Journal Article
• Language: English
• Published: HACCP Consulting 20.03.2020
• Subjects: coagulant; coagulation; concentrate; milk; protein
• ISSN: 1337-0960; 1337-0960
• DOI: 10.5219/1255

The effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of protein-blueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield (excluding limiting factors – organoleptic indicators and active acidity). It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. Other quality indicators of protein-blueberry concentrates were recorded: active acidity (from 5.0 pH at the beginning to 4.7 pH at the end of the storage life), and the water-retaining capacity at the level of (75.44 ±0.5%). Based on chromatographic studies, the degree of polyphenolic compounds transition (including anthocyanins) to protein-blueberry concentrates at the level of 52.26% has been determined by the calculation method and analyzed compared with control sample (blueberry paste) and colored whey. Based on the researches, protein-blueberry concentrates obtained by thermo acid coagulation of milk proteins are suggested to be used as basis in the cheese products recipes.