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Production of Ryazhenka,a traditional Ukrainian fermented baked milk,by using electro-activated whey as supplementing ingredient and source of lactulose

引用

Food Bioscience 2022年第2期46卷 221-230页

作者： Sabina Aidarbekova mohammed aider Department of Food Sciences Universit´e LavalQuebecQCG1V 0A6Canada Institute of Nutrition and Functional Foods INAF Universit´e LavalQuebecQCG1V 0A6Canada Department of Soil Sciences and Agri-food Engineering Universit´e LavalQuebecQCG1V 0A6Canada

In this work,electro-activated whey(EAW)was used as ingredient in the preparation of Ryazhenka,a fermented baked milk,at a supplementation level of 3 and 9%.Fermentation kinetics,viscosity,color,antioxidant capacity,and protein profiles of the final product were ***,effect of electro-activation onβ-lactoglobulin allergenicity was evaluated by a specific ELISA *** results showed that addition of electro-activated whey as supplementing ingredient is technologically feasible in the process of Ryazhenka *** fermentation kinetics showed that this process was in the technologically accepted interval even if the addition of EAW delayed the fermentation *** viscosity study showed that addition of EAW permitted to obtain a final product with good followability corresponding to good consistency of drinkable dairy ***,addition of EAW prevented syneresis during the refrigerated storage at 4℃ and enriched the product with lactulose which is a recognized *** chromatic evaluation of the final product showed a compatibility of EAW with Ryazhenka which is known for its specific yellowish-brownish *** or EAW significantly improved the antioxidant capacity of the Ryazhenka with values of IC_(50)DPPH=2.54±0.02 and IC_(50)PFRAP=244.03±28.83 for the Ryazhenka produced by adding 9%EAW to the milk after the baking process and prior to ***,by using aβ-lactoglobulin specific ELISA test,this study showed a significant decrease of whey and pureβ-lactoglobulin allergenicity by 95%.This decrease was also observed in Ryazhenka supplemented with 9%EAW but at lower ***,it can be concluded that electro-activated whey can be considered as a promising functional ingredient containing a prebiotic lactulose as functional ingredient in the dairy industry.

关键词： Electro-activated whey Ryazhenka Lactulose Prebiotic Allergenicity reduction

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