New high-fat dairy products with colour attractants

Abstract

In the present work, the nutritional value of high-fat dairy product - melted butter, which was produced in Ukraine, was characterised. It was shown that, along with the traditional fatty acid compositions, this product had an insufficient concentration of biologically active substances that contributes to storage stability, expands organoleptic characteristics, and prevents main spoilage processes such as rancidity and tallowiness. The appropriate biologically active colouring attractants for improvement of organoleptic and biological properties of melted butter were observed. The formulations of new melted butter-based products were tested by using two individual carotenoids (carotene and xanthophyll); namely chlorophyll and chlorophyll-carotenoid complex additives in a concentration of 3 - 7%. The antioxidant activity of the samples, which was determined volumetrically by the intensity of initiated oxidation of isopropyl benzene, made it possible to establish an increase (4.40 - 6.52 times the period of induction) of oxidation for melted butter variants, with colorants. The study of organoleptic, physico-chemical, and microbiological indicators confirmed the biological stability and safety of the developed high-fat dairy products, thus fulfilling the body requirement for carotenoids, magnesium, and several other biologically active compounds. According to the results, the guaranteed shelf life of the developed melted butter types with colouring attractants of carotenoid and chlorophyll, which met the safety requirements, could be prolonged by 31 - 48%. In conclusion, the present work improved the technical and economic indicators, and confirmed the feasibility of their production.