Improving the quality of dairy sauces by using condensed low-lactose milk whey
Keywords:
sauce, emulsification, mayonnaise, egg-free sauce, milk whey, fermented mashed pumpkin pulp with a high content of pectin, condensed in vacuo low lactose milk whey, model of the system, lactose intolerance, lactose malabsorptionSynopsis
For optimal functioning of all organs and systems in the human body, nutrition must be complete and balanced. This is achieved by improving recipes and production technologies of existing food products to preserve their nutritional properties or provide them with new properties. In the presence of associated diseases, especially food allergies, malabsorption or even intolerance to certain food substances, the existing range of food products should be expanded by developing technologies for special nutrition. Mayonnaise products, popular among consumers but not highly biologically valuable or balanced, cannot be included in the diet of individuals allergic to egg products. There have been efforts to replace egg ingredients in mayonnaise with plant-based proteins, but whey proteins in mayonnaise products have not received enough attention. Although secondary dairy raw material ‒ milk whey- is a valuable and cost-effective resource that must be processed, searching for its applications is ongoing. Additionally, mayonnaise products based on whey can not only expand the range of sauces for people allergic to eggs but also serve as a source of animal proteins for lactose-intolerant individuals after lactose removal. This new direction of its use is crucial because previous studies have shown that excluding lactose-containing foods from the diet or partially restricting them does not improve human health. This issue can be addressed using low-lactose protein-carbohydrate dairy raw materials ‒ processed milk whey.
This chapter of the monograph presents research results on the possibility of using fermented mashed pumpkin pulp (FMPP) with a high content of pectin and condensed in vacuo low lactose milk whey (CLLW) in emulsion sauces similar to mayonnaise. Rational oil emulsification parameters have been established, and the characteristics of model samples using FMPP and CLLW in different ratios have been studied. The quality of sauces with an emulsified oil volume of 60 % has been evaluated. To establish the rational ratio of main components in the semi-finished product, the rheological properties of model systems have been studied, including their influence on the formation of structuring indicators, such as emulsifying properties. The possibility of using a protein-carbohydrate semi-finished product (SFLLW) based on CLLW and FMPP as a base for emulsion-type sauces like mayonnaise has been demonstrated.
References
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Honchar, Y., Gnitsevych, V. (2020). Rheological properties of model systems of semi-finished products based on condensed low-lactose whey. Food Science and Applied Biotechnology, 3 (2), 204–211. https://doi.org/10.30721/fsab2020.v3.i2.81
Hnitsevych, V. A., Honchar, Yu. M. (2018). Sposib vyrobnytstva zghushchenoi fermentovanoi molochnoi syrovatky zi znyzhenym vmistom laktozy. Rozvytok kharchovykh vyrobnytstv, restorannoho ta hotelnoho hospodarstv i torhivli: problemy, perspektyvy, efektyvnist. Kharkiv, 1, 120–121.
Hnitsevych, V. A., Honchar, Yu. M. (2018). Investigation the process of fermentation of pumpkin pulp. Naukovi pratsi NUKhT, 24 (2), 203–208.
DSTU 4487:2015 Maionezy ta maionezni sousy. Zahalni tekhnichni umovy (2015). Available at: https://online.budstandart.com/ua/catalog/doc-page?id_doc=84515
Gnitsevych, V. A., Honchar, Yu. M. (2022). Technology and properties of low-lactose semi-finished product based on sweet milk whey. Innovative technologies and equipment: development prospects of the food and restaurant industries. Riga: «Baltija Publishing», 118–136. https://doi.org/10.30525/978-9934-26-205-0-6
Pasport rynku sousnoi hrupy i plodovo-ovochevoi konservatsii v Ukraini. 2020 rik (2020). Available at: https://pro-consulting.ua/ua/issledovanie-rynka/pasport-rynka-sousnoj-gruppy-i-plodovoovoshnoj-konservacii-v-ukraine-2020-god
Cremonte, E. M., Galdi, E., Roncallo, C., Boni, E., Cremonte, L. G. (2021). Adult onset egg allergy: a case report. Clinical and Molecular Allergy, 19 (1). https://doi.org/10.1186/s12948-021-00156-7
Kwiatkowska, I., Olszak, J., Formanowicz, P., Formanowicz, D. (2022). Nutritional Status and Habits among People on Vegan, Lacto/Ovo-Vegetarian, Pescatarian and Traditional Diets. Nutrients, 14 (21), 4591. https://doi.org/10.3390/nu14214591
Prabsangob, N., Udomrati, S. (2024). Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise. Future Foods, 9. https://doi.org/10.1016/j.fufo.2024.100298
Büyük, M., Ata, A., Yemenicioğlu, A. (2024). Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise. Food and Bioproducts Processing, 144, 123–131. https://doi.org/10.1016/j.fbp.2024.01.010
Tian, T., Liu, S., Li, L., Wang, S., Cheng, L., Feng, J. et al. (2023). Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise. LWT, 184. https://doi.org/10.1016/j.lwt.2023.114870
Neperenosymist laktozy: symptomy i porady likaria (2019). Available at: https://gazeta.ua/articles/health/_neperenosimist-laktozi-simptomi-i-poradi-likarya/880477
Derzhavna sluzhba statystyky Ukrainy. Available at: http://www.ukrstat.gov.ua
Honchar, Y., Gnitsevych, V. (2020). Rheological properties of model systems of semi-finished products based on condensed low-lactose whey. Food Science and Applied Biotechnology, 3 (2), 204–211. https://doi.org/10.30721/fsab2020.v3.i2.81
Hnitsevych, V. A., Honchar, Yu. M. (2018). Sposib vyrobnytstva zghushchenoi fermentovanoi molochnoi syrovatky zi znyzhenym vmistom laktozy. Rozvytok kharchovykh vyrobnytstv, restorannoho ta hotelnoho hospodarstv i torhivli: problemy, perspektyvy, efektyvnist. Kharkiv, 1, 120–121.
Hnitsevych, V. A., Honchar, Yu. M. (2018). Investigation the process of fermentation of pumpkin pulp. Naukovi pratsi NUKhT, 24 (2), 203–208.
DSTU 4487:2015 Maionezy ta maionezni sousy. Zahalni tekhnichni umovy (2015). Available at: https://online.budstandart.com/ua/catalog/doc-page?id_doc=84515
Gnitsevych, V. A., Honchar, Yu. M. (2022). Technology and properties of low-lactose semi-finished product based on sweet milk whey. Innovative technologies and equipment: development prospects of the food and restaurant industries. Riga: «Baltija Publishing», 118–136. https://doi.org/10.30525/978-9934-26-205-0-6
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152-168
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Chapter 6
Published
May 28, 2024
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Copyright (c) 2024 Yuliia Honchar, Victoriya Gnitsevych
How to Cite
Honchar, Y., & Gnitsevych, V. (2024). Improving the quality of dairy sauces by using condensed low-lactose milk whey. In O. Priss (Ed.), & O. Priss, S. Glowacki, L. Kiurcheva, S. Holiachuk, K. Samoichuk, V. Verkholantseva, N. Palianychka, A. Kovalyov, D. Dmytrevskyi, D. Horielkov, V. Chervonyi, V. Voitsekhivskyi, I. Bandura, T. Krupodorova, I. Dudarev, S. Panasyuk, I. Taraymovich, V. Say, N. Zahorko, … O. Ishchenko, Food technology progressive solutions (pp. 152-168). Scientific Route OÜ®. https://doi.org/10.21303/978-9916-9850-4-5.ch6
