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The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar
We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9249803/ https://www.ncbi.nlm.nih.gov/pubmed/35753136 http://dx.doi.org/10.1016/j.ultsonch.2022.106073 |
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author | Krasulya, Olga N. Dunchenko, Nina I. Yankovskaya, Valentina S. Voloshina, Elena S. Mettu, Srinivas |
author_facet | Krasulya, Olga N. Dunchenko, Nina I. Yankovskaya, Valentina S. Voloshina, Elena S. Mettu, Srinivas |
author_sort | Krasulya, Olga N. |
collection | PubMed |
description | We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail. From the studies carried out, the scientific basis for the choice of structure-forming agents in food systems was established along with the range of rational concentrations of pectin and agar-agar. It was shown that in the case of processing milk curd whey by the cavitation method, the concentration of the structure former can be reduced by 2 times compared to using non-sonicated whey in the food system thus saving costs on the raw materials. It was established that high-purity cavity treatment minimizes gel-like food systems set time up to 20% compared to the control within 15 min. The duration of high-purity treatment within 15 min contributes to an increase in penetration pressure, which characterizes the texture of the gel-like food two times. |
format | Online Article Text |
id | pubmed-9249803 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-92498032022-07-03 The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar Krasulya, Olga N. Dunchenko, Nina I. Yankovskaya, Valentina S. Voloshina, Elena S. Mettu, Srinivas Ultrason Sonochem Short Communication We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail. From the studies carried out, the scientific basis for the choice of structure-forming agents in food systems was established along with the range of rational concentrations of pectin and agar-agar. It was shown that in the case of processing milk curd whey by the cavitation method, the concentration of the structure former can be reduced by 2 times compared to using non-sonicated whey in the food system thus saving costs on the raw materials. It was established that high-purity cavity treatment minimizes gel-like food systems set time up to 20% compared to the control within 15 min. The duration of high-purity treatment within 15 min contributes to an increase in penetration pressure, which characterizes the texture of the gel-like food two times. Elsevier 2022-06-20 /pmc/articles/PMC9249803/ /pubmed/35753136 http://dx.doi.org/10.1016/j.ultsonch.2022.106073 Text en © 2022 The Authors. Published by Elsevier B.V. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Short Communication Krasulya, Olga N. Dunchenko, Nina I. Yankovskaya, Valentina S. Voloshina, Elena S. Mettu, Srinivas The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
title | The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
title_full | The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
title_fullStr | The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
title_full_unstemmed | The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
title_short | The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
title_sort | effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar |
topic | Short Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9249803/ https://www.ncbi.nlm.nih.gov/pubmed/35753136 http://dx.doi.org/10.1016/j.ultsonch.2022.106073 |
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