Özet:

We have determined parameters for an amino acid SCORE of the protein system, which consisted of solutions with different concentrations of collagen hydrolysate in whey (2 %, 4 % and 6 %). It has been shown that all solutions have a balanced content of essential amino acids. However, we selected to study a food system, which had a collagen hydrolysate concentration of 4 %, to ensure the daily need of the human body. Foaming in the carbohydrate-protein system was studied depending on the ratio of apple pectin and collagen hydrolysate in whey (0.5: 1.1:1, 1:0.5). We carried out whipping at a temperature of 10 °C for 60 seconds. The obtained data revealed the optimal ratio of basic carbohydrate-protein raw materials: the concentration of collagen hydrolysate ‒ 4 %, the ratio of pectin:collagen hydrolysate ‒1:0.5 A formulation has been developed for aerated smoothies based on whey, fruit juice, apple pectin and collagen hydrolysate with a high content of macronutrients using mathematical modeling. Analysis of the consumer value of the developed product showed that the content of the main macronutrients was 22.64 g per serving (200 g) or 11.32 g per 100 g. The ratio of the main mineral substances of calcium, magnesium and phosphorus was 1:0.11:0.6. Analysis of the amino acid SCORE showed that the developed product had a high degree of digestibility of essential amino acids due to the absence of a limiting amino acid with a SCORE less than 100 %. Determination of biological activity showed that the biological activity was 8.1 times higher on average for a finished smoothie than for its components, which indicated the synergism of antioxidant substances.Evaluation of sensory parameters of the developed smoothie showed high quality characteristics of the new product, which is important for products for restaurant establishments. The total score by sensory indicators was 33.8 points out of 35 possible points Author Biographies Nadya Dzyuba, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039 PhD, Associate Professor Department of Restaurant and Health Food Technology

Anahtar Kelimeler: