The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing t...

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Main Authors: Igor Stadnyk, Volodymyr Piddubnyi, Mykhail Kravchenko, Larysa Rybchuk, Stepan Balaban, Taisia Veselovska
Format: Article
Language:English
Published: HACCP Consulting 2021-04-01
Series:Potravinarstvo
Subjects:
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578
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language English
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author Igor Stadnyk
Volodymyr Piddubnyi
Mykhail Kravchenko
Larysa Rybchuk
Stepan Balaban
Taisia Veselovska
spellingShingle Igor Stadnyk
Volodymyr Piddubnyi
Mykhail Kravchenko
Larysa Rybchuk
Stepan Balaban
Taisia Veselovska
The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
Potravinarstvo
legume butter
dry whey powder
bean
rheological properties
modeling
author_facet Igor Stadnyk
Volodymyr Piddubnyi
Mykhail Kravchenko
Larysa Rybchuk
Stepan Balaban
Taisia Veselovska
author_sort Igor Stadnyk
title The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
title_short The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
title_full The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
title_fullStr The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
title_full_unstemmed The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
title_sort effect of dry demineralized whey (ddw) and coconut oil on the rheological characteristics of the legume butter
publisher HACCP Consulting
series Potravinarstvo
issn 1337-0960
publishDate 2021-04-01
description This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics.  The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded.
topic legume butter
dry whey powder
bean
rheological properties
modeling
url https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578
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spelling doaj-c21f57c1d1574673a1e63df38758d0be2021-04-28T08:33:15ZengHACCP ConsultingPotravinarstvo 1337-09602021-04-011531832910.5219/15781195The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butterIgor Stadnyk0https://orcid.org/0000-0003-4126-3256Volodymyr Piddubnyi1Mykhail Kravchenko2https://orcid.org/0000-0003-1425-563XLarysa Rybchuk3https://orcid.org/0000-0002-6282-7295Stepan Balaban4Taisia Veselovska5https://orcid.org/0000-0003-3300-7172Ternopil Ivan Puluj National Technical University, Department of Food Biotechnology and Chemistry, Ukraine, Ternopil 46001, Hohol str. 6, Tel.: +380975454829Kyiv National University of Trade and Economics, Faculty of Biotechnology and Food Sciences, Department of Technologies and Organization of Restaurant Business, Kyoto str. 19, Kyiv 02156, Ukraine, Tel.: +380674017096Kyiv National University of Trade and Economics, Department of Technology and Restaurant Management Organization, Kyoto str. 19, Kyiv 02156, Ukraine, Tel.: +380973379745Kyiv National University of Trade and Economics,Department of technology and the organization of restaurant business, Kyoto str., 19, Kiev 02156, Ukraine, Tel.: (097) 439-03-08Ternopil Ivan Puluj National Technical University, Department of Food Biotechnology and Chemistry, Ukraine, Ternopil 46001, Hohol str. 6, Tel.: +380975454829Candidate of Techncal Scieces , Ph.D., Departament of Tourism and Hotel and Restaurant Business, Kamianets-Podilskyi Ivan Ohiienko National University, UKRAINE, 37/18 Pushkinskaya St. Kamianets-Podilskyi, Ukraine, 32316This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics.  The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1578legume butterdry whey powderbeanrheological propertiesmodeling