Обґрунтовано склад стабiлiзацiйної системи для масляних паст на основi сухих концентратiв молочного та сироваткових бiлкiв, що сприятиме зменшенню дефiциту бiлка у рацiонi харчування сучасної людини та дозволить додатково пiдвищити збалансованiсть складу масляної пасти. Iз урахуванням функцiонально-технологiчних характеристик, умов гелеутворення та синергiзму до складу стабiлiзацiйної системи введено полiсахариди-карагiнан та гуарову камiдь. Дослiджено динамiку градiєнту граничного напруження бiлкових та бiлково-полiсахаридних систем для масляних паст. Встановлено, що гелi на основi сухого концентрату молочного бiлка є пластичними системами, мають достатню мiцнiсть та тиксотропнi властивостi. Для зниження кiлькiсного вмiсту стабiлiзацiйної системи у виробництвi масляної пасти iз структурним каркасом, подiбним до вершкового масла, до складу системи було введено карагiнан. Але збiльшення його концентрацiї зумовлювало утворення мiцно зшитих гелiв, непридатних для виробництва масляних паст. Пiдвищити стiйкiсть системи до циклiв «заморожування-розморожування» дозволяє введення гуарової камедi. За показником граничного напруження при змiннiй швидкостi деформацiї модельних зразкiв встановлено рацiональне спiввiдношення складових стабiлiзацiйної системи. До її складу входять: концентрат молочного бiлка: концентрат сироваткових бiлкiв: гуарова камедь: карагiнан у спiввiдношеннi 10,0:3,0:0,3:0,05. Визначено рацiональну концентрацiю стабiлiзуючого компоненту на основi знежиреного молока, яка становила 13,35 %. Визначено показник активностi води модельних зразкiв обраних стабiлiзуючих речовин та сумiшей у визначених спiввiдношеннях. Доведено, що стабiлiзуючi речовини виявляють вираженi вологоутримуючi властивостi, якi пiдвищуються при їхньому комбiнуваннi. Доведено ефективнiсть розробленої системи за показниками активностi води та ентальпiї системи. Показник активностi води для масляної пасти з масовою часткою жиру 40 % становив 0,981, що є близьким до вiдповiдного показника вершкового масла з масовою часткою жиру 72,5 % (контроль)-0,979. Показник ентальпiї масляної пасти становив 61,35 Дж/г, контролю-61,13 Дж/г. Це пояснюється додатковим зв'язуванням вологи функцiональними групами компонентiв бiлково-полiсахаридного комплексу та свiдчить про термодинамiчну стабiльнiсть масляної пасти. Визначено ефективнiсть застосування розробленої системи у технологiї масляних паст: показник термостiйкостi масляної пасти з масовою часткою жиру 40 % становив 0,87 (контроль-0,91), розмiр краплинок водної фази на зрiзi не перевищував 0,2 мм Ключовi слова: масляна паста, концентрат молочного бiлка, концентрат сироваткового бiлка, бiлково-полiсахаридний комплекс

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

Key words:ABSTRACT Buttery paste Vegetable albumen Pea protein isolate Strain rateFor formation of appropriate structure of buttery pastes, which are characterized by high moisture content and provision of their stability during storage, search for effective natural functional and technological components is relevant. Proteins are among them, they would not only perform technological functions, but also serve as additional enriching component.Pea protein isolate holds a specific place among other vegetable proteins, as it has sufficiently balanced amino acid composition; almost completely deprived of taste and smell, common to legumes; does not contain antinutrients; has high water binding capacity and emulsifying characteristics; is not included to a group of products, that may cause allergy. The digestion rate of the isolate is approximately 98%.Isolate should be previously mixed with skimmed milk, water rational value was determined as 1:8, which allows to provide protein hydration and deployment of its space structure. Practicability of pea protein isolate hydration during 24 hours at a temperature (6±2)°С was proved; that would allow to obtain a homogeneous systemwith a higher indicator of stress gradient, rather than without holding. Upon the indicator of limit stress through variable strain rate of model samples, the technological parameters of pea protein isolate processing were determined: temperature (82±2)°С, process duration -10…15 minutes with consequent cooling to (20±2)°С. It was determined, that jellies based on pea protein isolate are flexible systems and have enough firmness and thixotropic properties. It was suggested to produce buttery pastes through mixing hydrated pea protein isolate and a fatty base with consequent mechanical processing to obtain homogeneous mass. Possibility of appending hydrated pea protein isolate into a fatty base in amount under 2.5% without change in organoleptic indicators was established. The necessity of complex stabilization systems creation through production of buttery pastes with pea protein isolate was proved.

The expediency of using milk proteins in the technology of butter pastes, dry milk protein concentrate, and dry whey protein concentrate, has been substantiated. It was determined that the use of protein-polysaccharide complexes in the technology of butter pastes makes it possible to reduce the caloric content of products by 2...3 % and increase the nutritional value by increasing the protein content up to 8.2 %. The biological value of the protein of new types of butter pastes, stabilized protein-polysaccharide complexes based on milk protein, was 43.6 %, based on milk and pea protein isolate -45.0 %. This can be explained by the partial compensation of the lack of essential acids at the expense of plant protein.It was established that the introduction of dry powder of blueberries and pea protein isolate makes it possible to enrich the product with a complex of biologically active and mineral substances. The degree of meeting the daily requirement by using 10 g of the product is: calciumby 1.0 % on average; potassium -0.6 %, iron -0.3...0.6 %, rutin -2.6 %. The introduction of blueberry micronutrients into the butter paste would increase the biological value of the protein by 2.5 %. The use of pea protein isolate could increase it by 1.5 %, which is due to partial compensation of deficient amino acids through plant components. Thus, due to the enrichment of the pastes with high-grade protein with a high degree of digestibility, it may become possible to increase the nutritional value of products. The social effect of the introduction of new types of butter pastes into production is to improve the nutritional structure of the population through the use of low-fat analogs of butter, enriched with protein and micronutrients of blueberries. This would help improve health and prevent microelement-dependent diseases

Introduction. The hydrocolloids of plant and animal origin are widely used in food technologies, especially in the meat and dairy products manufacturing. The aim of this study was to investigate the surface morphology of some proteins isolates of plant origin and hydrated gels made from them. Materials and methods. The protein isolates of soybean, pea and whey as well as κ-carrageenan, and guar gum were used in this study. We prepared gels of the isolates with low fats milk at the ratio 1:6 and 1:8. Structural changes of soybean, pea, and whey protein as well as their hydrates were observed by use of scanning electron microscope JSM-6700F. Results and discussion. The presence of coarse particles was observed in the samples of soybean and pea isolates, whereas sample of whey isolates had spherical shaped particles only. We found that, pea and soybean isolates did not differ significantly in their sample size, which was approximately 40 μm. The low hydration level of the isolates at a ratio of 1:5 lead to smooth surface formation with the large number of holes. The remains of the large globules can be identified in the sample of hydrated pea isolate as the edges of dried spheres, which sizes are similar to those of initial isolates. Increased hydration level up to 1:8 resulted in the crosslinking between the proteins macromolecules and lead to carcass formation. Polysaccharides incorporation into the mixture of stabilizers resulted in the surface formation of gels which morphological features were similar to those of protein isolates of pea, soybean, and whey. However, this was further resulted in the gel structure formation with the minor crosslinking Conclusions. Increased amount of milk in the gels resulted in the development of 3D structure formation, as expected. Pea isolate was characterized by the great ability to the crosslinking between macromolecules of proteins.