Title Technologinių faktorių įtaka išrūginių gėrimų su sėmenų aliejaus priedu kokybei /
Translation of Title Influence of technological factors on quality of drinks from whey containing flaxseed oil.
Another Title Влияние технологических факторов на качество напитков из сыворотки с добавкой льняного масла.
Authors Liutkevičius, Algirdas ; Tamulionytė, Danutė Marija
Full Text Download
Is Part of Maisto chemija ir technologija. 2004, T. 38, Nr. 1, p. 42-47.. ISSN 1392-0227
Keywords [eng] Whey ; Omega-3 fatty acids
Abstract [eng] The impact of technological factors (pasteurization, storage, etc.) on the quality of functional beverages produced from whey containing flaxseed oil and rich in omega-3 fatty acids was studied. Pasteurization of whey-flaxseed oil emulsions with flavoring additives and 0,2 % mixture of stabilizers (Sodium carboxymethylcellulose and pectin) at 60, 70, 80 and 90 °C did not affect the sensory parameters and acidity of the products. The viscosity of the beverages gradually increased by increasing the pasteurization temperature. Further investigations were focused on the oxidation processes of the fatty phase of beverages with a pH of 4.0, 5.5 and 6.5 within 10, 15, 20 and 30 days storage at +6 °C temperature were investigated. The highest results with regard to the peroxide value (2.36 meq/kg) and acidity (1.30 °K) were found in the sample with pH 6.5 after 30 days storage. The qualitative and quantitative structure of FA in the beverages with рН 4.0 during one month storage at +6 °С varies insignificantly. Storing of samples at +22 °С (ambient temperature) and рН of 4.0 showed the best results with regard to the induction period of the fatty phase and its peroxide value. Samples with pH 6.5 have been found most unstable in this respect. The freezing point of the beverages was lower than that of water and varied between minus 0.7895 °С and minus 0.9600 °С. Beverages prepared on the basis of whey obtained from cottage cheese have been found to have a favourable impact on health L(+)-lactic acid isomer. D(-)-lactic acid isomer, which might cause negative effect in this regard, was only determined in insignificant amounts in the above products.
Type Journal article
Language Lithuanian
Publication date 2004