Articles

Production Aspects of Milk Probiotic Caramel of Functional Orientation

Authors:

Marina G. Kurbanova, Anastasia Yu. Kolbina

Abstract:

The need to increase the biological value and develop new types of functional products for probiotic purposes is due to the human desire for a healthy lifestyle and the trend of proper nutrition. The research aim is to study the technological features and develop a formulation for milk-probiotic caramel based on dry dairy products with the addition of isomalt as a sugar substitute. The research objects are: dry demineralized whey; dry cheese whey, dry skimmed milk; isomalt; caramel – a control sample with the molasses replaced by sweetener ; model samples of experimental caramel. A man used Lactobacillus bulgaricus and Lactobacillus acidophilus as probiotic cultures. The researchers determined physical and chemical parameters of dry dairy products according to the GOST 29245-91; analyzed the amino acid composition using the LC-20 Shimadzu chromatograph. They determined organoleptic and physico-chemical parameters of dry dairy products. The dry demineralized serum contains essential amino acids-valine, isoleucine, leucine and pheny- lalanine, most of all-aspartic and glutamic amino acids. The research proves that isomalt is more resistant to high temperatures than sucrose. While adding dry whey to the caramel, the viscosity of the caramel mass increases. The production stages of probiotic caramel include: mixing isomalt and whey powder; boiling caramel mass for 15–20 minutes at a temperature of 120–140 °C to a humidity of 60–65 %; cooling to 35 °C subsequently; introducing activated lactic acid bacteria; shaping in molds and cooling finally. The experimental tests confirmed the effectiveness of the developed composition and technological modes of the caramel production.

Keywords:

probiotic caramel; dry dairy products; inulin; isomalt; functional; quality indicators

For citation: 

Marina G. Kurbanova, Anastasia Yu. Kolbina. Production Aspects of Milk Probiotic Caramel of Functional Orientation. Индустрия питания|Food Industry. 2021. Vol. 6, No. 1. Pp. 31–38. DOI: 10.29141/2500-1922-2021-6-1-4