Technological aspects of whey by-products use in the production of zephyr of improved quality

Abstract

Abstract The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteristics and nutritional value are presented. The foaming properties of dry whey protein concentrate were evaluated in order to establish the optimal content of dry substances of the protein solution for its further use in the production of confectionery masses of foamy structure. The greatest maximum value of the foaming ability (403%) was observed when using solution with a mass fraction of dry substances (24%) with the addition of citric acid in the amount of 0.8% (pH of the solution - 4.1). When replacing white sugar with permeate in zephyr production and using molasses in greater amount than in the control sample, the viscosity of zephyr mass decreases to a greater extent, the volume of foam, its stability and dispersion increase. The developed samples of zephyr, in comparison with the control sample, have a lower density 1.2-1.3 times. Also, they do not contain white sugar, have a reduced total carbohydrate content 1.2-1.3 times. The content of easily digestible carbohydrates is reduced 1.5-1.7 times, which in turn made it possible to obtain products of moderate sweetness, increased protein content 1.1-1.6 times, reduced calorie content 1.5-1.6 times, decreased glycemic index 1.5-1.6 times.