Affiliation
a Institute of technology of service (branch) Don State Technical University
b Stavropol State Agrarian University, Stavropol, Russia
c North Caucasian Federal University
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Abstract
The urbanization of modern society against the background of the negative changes in environmental conditions, resulting in changes in the structure and composition of food products, strongly dictates the need to develop new types of foods notable for functionality. Modern foodstuffs should not only meet people demand for energy and basic nutrients, but also have curative and preventive properties. This is achieved by the introduction of dietary supplements into food and drinks, natural polysaccharides of plant origin being included. Most of them have a high degree of complex formation, which results in their ability to bind heavy metals ions and radionuclides in the body, followed by natural clearance. The disadvantages of the existing production methods for natural whey beverages are their high caloric content due to large amounts of sugar or sugar substitutes, which excludes their use in diabetic, dietetic food. Milk beverage production using polysaccharides is studied, which allows to fundamentally reduce sugar content in the formulation; to improve the physical and chemical properties, organoleptic properties and appearance of the finished products, and also to settle whey proteins before conducting the ultrafiltration process.
Keywords
Inulin-and-pectin concentrate,
whey,
milk beverage,
ultrafiltration
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