Determination of moisture binding forms in whey-cream cheese with food fibers

Abstract

Whey Whey-cream cheese Wheat food fibers Sesame fibers Thermogravimetric methodModern technology of dairy production is characterized by the improvement of individual technological stages with the focus on quality and quantity preservation. Improvement of whey cheeses technology with the use of modern ingredients is urgent not only to expand the range, but also to rationalize the production stages. Probably, the addition of components such as food fibers with multifunctional properties in appropriate amounts will accelerate the structure formation process in the finished product. Technological and consumer characteristics, storage period for food products is largely determined by the properties of water, which is contained in them, both in free and bound form. When dissolving, an interaction takes place -a certain number of water molecules bind to the solute molecules, reducing the amount of free (unbound) liquid. The amount of free and bound water in the finished product actively affects the storage period.Whey-cream cheeses without and with the addition of wheat food fibers and sesame fibers were used for the research.The thermoanalytical method was used to determine the forms of moisture connection in whey-cream cheese with food fibers. This method is traditional in the definition of chemical reactions and physical transformations under the heat influence in multicomponent systems between individual compounds. Thermal processes are accompanied by changes in the internal heat content of the system. Conversion leads to consumption or generation of heat. Such thermal effects were detected by the method of differential thermal analysis.It was established that the addition of food fibers' complex to the composition of whey-cream cheese increases the hydrophilicity and growth in the specific heat of dehydration in the finished product.The research results confirm the expedience of adding food fibers to whey-cream cheese to bind free moisture, ensure constant quality indicators and predict the storage period of the finished product.