JUSTIFICATION OF THE PARAMETERS OF MIXING RAW INGREDIENTS IN THE TECHNOLOGY OF DRY DAIRY PRODUCTS FOR ATHLETES
Abstract
The production of dry protein dairy products for athletes is an important aspect of the food industry, sincesports nutrition must meet high requirements for energy value, preservation of nutritional properties and ensuring rapid absorption. One of the key stages of production is the mixing of dry raw ingredients, which directly affects the quality of the final product. The paper presents the results of experimental studies on the development of parameters for mixing dry raw ingredients in the technology of dry protein dairy products for athletes’ nutrition, enriched with probiotic cultures. In the first series of studies, all raw ingredients were simultaneously mixed – whey protein concentrate obtained by ultrafiltration (KSB-UF-75), food grade sodium caseinate, skimmed milk powder, fructose, lactulose powder, highly methoxylated pectin, cocoa powder and probiotic bifidobacteria FD DVS Bb-12 bacterial concentrate – in one centrifugal mixer for 20, 30 and 40 min at a temperature of 18–20 °C at a centrifugal mixer speed of 4000 min−1. In the second series of studies, stepwise mixing of raw ingredients was used: the first stage – mixing of dry protein raw ingredients for 20 min., the second stage – mixing of FD DVS Bb-12 starter with dry lactulose and filler (cocoa powder) for 20 min., the third stage – mixing of a mixture of lactulose, filler and FD DVS Bb-12 starter with fructose and highly methoxylated pectin for 20 min., the fourth stage – mixing of a mixture of sugars with filler and starter with a protein base for 20 min. (centrifugal mixers were used for mixing, mixing temperature – 18–20 ºС, centrifugal mixer rotation speed 4000 min−1). According to the results of evaluating the organoleptic indicators of dry protein dairy products and determining the number of viable cells of Bifidobacterium longum ssp. animalis Bb-12, in the technologies of target products it is recommended to use stepwise mixing of raw ingredients.
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