Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

Authors

  • Ihor Ustymenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine, https://orcid.org/0000-0003-0171-5780
  • Larysa Bal-Prylypko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine
  • Mykola Nikolaenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine
  • Anastasiia Ivaniuta National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina Str., 16, Kyiv, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-1770-5774
  • Nina Tverezovska National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Social Work and Rehabilitation, Heroes of Defense, Str.15, 03041 Kyiv, Ukraine https://orcid.org/0000-0002-0672-9308
  • Ivan Chumachenko University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Dairy and Beef Production Technology, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine
  • Oksana Pylypchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine https://orcid.org/0000-0002-2757-6232
  • Tatyana Rozbytska National University of Life and Environmental Sciences of Ukraine, Faculty of food technologies and quality management of products of agricultural products, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str.15, 03041, Kyiv, Ukraine https://orcid.org/0000-0003-0098-927X
  • Mykola Gruntovskyi National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroiv Oborony str., 12b, Kyiv, 03041, Ukraine, Tel.: +38 (0987691099) https://orcid.org/0000-0002-6969-2987
  • Viktoriia Melnik National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroiv Oborony str., 12b, Kyiv, 03041, Ukraine, Tel.: +38 (0987691099) https://orcid.org/0000-0003-2491-757X

DOI:

https://doi.org/10.5219/1849

Keywords:

food emulsion, fermented milk product, sour cream, polyunsaturated fatty acids, xanthan gum

Abstract

This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

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Published

2023-03-01

How to Cite

Ustymenko, I., Bal-Prylypko, L., Nikolaenko, M., Ivaniuta, A., Tverezovska, N., Chumachenko, I., Pylypchuk, O., Rozbytska, T., Gruntovskyi, M., & Melnik, V. (2023). Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex. Potravinarstvo Slovak Journal of Food Sciences, 17, 159–169. https://doi.org/10.5219/1849

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