Lactones Effect for the Harmonious Flavor Formation of Whey Drinks of Gerontological Focus
Yuliya I. Bogomazova, Natalia V. Zavorohina
Nowadays the milk curd whey use, which is a valuable raw material due to its composition, is a promising direction in the food production development. The article presents the research results reflecting the process of studying the fruit and vegetable juice concentrates selection for whey beverages. Authors found that due to the organoleptic compatibility complexity of whey with fruit and vegetable ingredients due to its specific sour-milk flavor and sour taste, it is necessary to develop new approaches to the flavor formation of developed whey beverages. They noted that dairy products lactones (these substances form the milk flavor) can be harmoniously combined with fruits and vegetables lactones. A man presented experts 10 samples of whey drinks containing fruit and vegetable juices concentrates with different lactone amount. Using tasting analysis point method experts evaluated the combination harmony of this ingredient with whey. As identified by results of the organoleptic evaluation, the flavor harmony of whey pattern drinks is optimal when whey combined with following juice concentrates: “peach” of 4.0 ± 0.95 points; “strawberry” of 4.78 ± 0.70; “coconut-vanilla” of 4.33 ± 0.69; “banana” – 4.36 ± 0.78; “mango” – 4.41 ± 0.57 points. The inclusion of vegetable, fruit, berry juices containing lactones in the whey beverages composition enhances the creamy and milk flavor of beverages, increases the flavor harmony, gives the flavor volume and depth.
whey beverages; lactones; flavor; organoleptic indicators; concentrate
For citation:Yuliya I. Bogomazova, Natalia V. Zavorokhina. Lactones Effect for the Harmonious Flavor Formation of Whey Drinks of Gerontological Focus. Индустрия питания|Food Industry. 2019. Vol. 4, No. 3. Pp. 14–21. DOI 10.29141/2500-1922-2019-4-3-2