Print this article - Indian Journal of Science and Technology

Transcription

Indian Journal of Science and Technology, Vol 8(29), DOI:10.17485/ijst/2015/v8i29/86108, November 2015
ISSN (Print) : 0974-6846
ISSN (Online) : 0974-5645
Optimization of Blend Composition of Polycomponent
Dry Mix for Enriched Soft Ice Cream
Lyubov Vladimirovna Golubeva1, Yekaterina Anatolievna Pozhidaeva1*, Yevgeny Sergeevich
Popov2 and Lyubov Nikolaevna Golubeva3
Department of Technology of Foodstuff of Animal Origin, FSBEI HPE Voronezh State University of Engineering
Technology of the Ministry of Education and Science of the RF, Voronezh - 394036, Russian Federation;
[email protected]
2
Department of Service and Restaurant Business, FSBEI HPE Voronezh State University of Engineering Technology of
the Ministry of Education and Science of the RF, Voronezh - 394036, Russian Federation; [email protected]
3
Center for Innovative Technology, Federal State Budgetary Scientific Institution Scientific Research Institute of Baby
Nutrition (Baby Nutrition SRI), Russian Federation; [email protected]
1
Abstract
The article describes a technique for optimizing recipe formulations of polycomponent dry mix to produce enriched soft
ice cream, which allows generating science-based approaches to the selection of the initial components and calculating
their percentage. When calculating polycomponent dry mix formulations for the enriched soft ice cream production the
following basic principles were considered: a balanced composition of the mix, the maximum biological value, as well
as the organoleptic characteristics of the finished product. The main components of the polycomponent dry mix for the
enriched soft ice cream production were chosen: skimmed milk powder, quail egg powder and dried vegetable fat. The
application of the computer program enables to calculate the optimal composition of the polycomponent mix, amino acid
composition of which is as much as possible close to that recommended by FAO/WHO. Maximum biological value is achieved
with the following component ratio: skimmed milk powder – 60 ... 61%; quail egg powder – 6 ... 7%; dried vegetable
fat – 6 ... 7%. Also, the amount of the dry extract of Fucus Vesiculosus algae (0.3 ± 0.02 %) introduced in the formulation
of dry multicomponent mixture was established with regard to the temperature modes of soft ice cream production. The
developed polycomponent dry mix provides obtaining enriched soft ice cream with increased food and biological value,
high consumer properties and is intended, in particular, for soft ice cream production in the medical and health institutions,
sanatoriums, recreation centers, as well as in the regions that are geographically remote from the raw sources.
Keywords: Biological Value, Computer Program, Dry Mix, Fucus Vesiculosus Algae Extract, Soft Ice Cream
1. Introduction
Currently, imbalance of the protein status is observed in
the existing structure of population nutrition, which is
expressed in short supply of complete protein. Minerals
and vitamins are also deficient nutrients. Their lack in
the diet often leads to various diseases. Implementation
of the complex processing of raw milk according to the
resource-saving technologies using proteins of various origins makes it possible to adjust maximally the
composition and properties of the finished products, to
*Author for correspondence
obtain products with the desired level of nutritional and
biological value, to adjust the functional properties of
dairy systems, to release part of the dairy raw materials
and reduce the cost of the finished product10,14.
Among the numerous types of dairy products frozen
whipped desserts are consistently in high demand owing
to the excellent taste and cooling properties, high nutritional and biological value, as well as curative properties
which are achieved by the ability to control the chemical
composition in accordance with modern requirements of
science in nutrition8.
Optimization of Blend Composition of Polycomponent Dry Mix for Enriched Soft Ice Cream
In view of the seasonality of milk processing problem and
shortage of raw materials in the areas where dairy farming
is absent, it is advisable to use dry mix as a basis for the ice
cream production. This dry mix has a number of valuable
properties, such as the duration of storage, rapid reconstitution and recycling, as well as ease of transportation3,6.
It should be noted that the relevant line of the catering
industry development is the introduction of essential
micronutrients in the composition of food products,
one of which is iodine. According to research data by the
WHO, iodine intake with food and water is significantly
reduced: actual iodine intake by adolescents and adults
makes only 40 mcg per day, i.e. below the recommended
level, which is 125-130 mcg per day15,16. These data were
taken into account in determining the amount of the dry
extract of Fucus Vesiculosus algae introduced in the dry
mix for soft ice cream.
2. Materials and Methods
The following ingredients were selected as the basic
components for production of the polycomponent dry
mix for soft ice cream: skimmed milk powder, quail egg
powder and dried vegetable fat Bonigrasa 55 PA.H4,9. For
scientific substantiation of the blend composition of polycomponent dry mix for soft ice cream computer program3
was developed calculating optimal protein composition
formulations. When calculating polycomponent dry mix
formulation for soft ice cream the following basic principles were taken into account: a balanced composition
of the mix, the maximum biological value, as well as the
organoleptic characteristics of the finished product.
The biological value of food proteins is known to depend
on the proportion of their essential amino acids. The closer
this proportion to the ideal ratio recommended by FAO/
WHO, the more balanced composition of this product13.
When selecting the amount of the introduced quail
egg powder and skimmed milk powder a number of factors were considered. Firstly, it is the need for maximum
enrichment of ice cream with proteins and minerals.
Secondly, it is required to achieve a stable emulsion,
providing its stability in the presence of other formulation components, increasing viscosity of the mix and ice
cream overrun, maintaining the structural stability of the
finished product during freezing12.
It should be noted that the protein of quail egg powder
is characterized by high digestibility and biological value.
Analysis of the egg powder composition showed that the
2
Vol 8 (29) | November 2015 | www.indjst.org
amount of essential amino acids in the quail egg powder
on average is by 40% higher than their content in the
widespread chicken egg powder from1.
The following calculation procedure was used to
develop the ice cream mix composition. At the first stage
the mix components were selected, their chemical and
amino acid composition was determined. Then, the optimization criteria for choosing the best combination of the
mix components were calculated according to the algorithm given below7,11.
Chemical composition of the components used for
producing dry mix for soft ice cream is given in Table 1.
Chemical analysis of skimmed milk powder, quail egg
powder and Bonigrasa 55 PA.H vegetable fat showed that
the components contain substantial amounts of basic minerals and vitamins that are essential to the human body.
Data for calculation of biological value of soft ice
cream are given in Table 2.
Table 1. Chemical composition of the dry mix
components for soft ice cream
Parameters
Moisture content,
mass %
Protein content,
mass %
Fat content, mass
%
Carbohydrate
content, mass %
Ash content, mass
%
Skimmed milk Quail egg
powder
powder
2.0
33.2
1.5
52.6
4.5
2.5
35.7
39.0
1.8
4.3
Bonigrasa 55
PA.H
vegetable fat
1.5
7.8
55
31.5
4.1
Table 2. Content of essential amino acids in the
components
Content, g per 100 g of protein
Essential amino
Bonigrasa 55
Skimmed
Quail egg
acids
PA.H
milk powder powder
vegetable fat
Valine
Isoleucine
1.46
2.35
1.1
Leucine
1.35
2.44
0.85
Lysine
2.01
3.25
1.7
Methionine +
1.64
2.83
1.05
cystine
5.5
3.40
0.5
Threonine
1.90
2.23
0.95
Tryptophane
6.4
12.09
0.63
Phenylalanine +
7.5
2.78
1.15
tyrosine
Indian Journal of Science and Technology
Lyubov Vladimirovna Golubeva, Yekaterina Anatolievna Pozhidaeva, Yevgeny Sergeevich Popov and
Lyubov Nikolaevna Golubeva
Let us input the data of the used components (Tables 1
and 2) into the developed program. Based on the values
of Xj, we compute the content of the i-th essential amino
acid in the mix, mg/g of protein:
Ai =
N
∑
Aij ⋅ X j
Bj
j =1
,
(1)
where Aij – content of the i-th essential amino acid in the
mix, mg/g product, in the j-th component, with i ∈(1...8) ;
where Уj – content of carbohydrates in the j-th component,
mass %.
Let us calculate content of fats in the mix, mass %
X j ∈0...100 , %, with
where
∑
j=1
Бj – protein content in the j-th component, mass %; N –
number of components.
Let us determine the value of amino-acid score for
each essential amino acid, %
Ci =
Ai
∈mar
Ai.
⋅100 ,
(2)
∑ ∆PAC , i
(3)
n
where ∆PACi – difference of the amino-acid score of the
i-th amino acid; n – amount of the essential amino acids.
KPAC =
∆PAC = Ci − Cmin ,
(4)
where Cmin – minimum score of the essential amino acid
of the estimated protein relative to the physiological standard, %;
Let us calculate biological value of the obtained mix, %
БЦ=100-КРАС→max.
(5)
Let us calculate carbohydrate-protein ratio for the
obtained mix:
N
y
B
=
∑y
j =1
N
j
⋅ Xj
∑B ⋅X
j =1
j
→ 4 ,
j
(6)
K j ⋅ Xj
100
U = Cmin ⋅
→ min ,
(7)
ai =
∑Aa
∑A
i i
,
(8)
i
Cmin
.
Ci
(9)
The ‘commensurate redundancy’ factor was determined
by equation:
∈mar
where Ai.
– content of the i-th essential amino acid
corresponding to the physiologically required norm
under the FAO/WHO standard, mg/g of protein.
Among the obtained results we find the minimum one –
Сmin, %.
The difference coefficient of the amino-acid score
(DCAAS) was calculated by equation:
∑
where Жj – fat content in the j-th component, mass %.
The utility coefficient was calculated by equation:
Xj – mass fraction of the j-th component in the mix,
X j = 100 ;
N
j =1
N
K=
dc =
∑ (A − A ∈ C
i
i
min )
Cmin
.
(10)
Water weight m1 (in kg) required to dissolve 1 kg of
dry mix was defined as in equation:
m1
100 − mw
− 1 ,
md
(11)
where mw – moisture content in the dry mix, mass %; md
– the required dry solids weight ratio in the reconstituted
dry mix, including stabilizer dry solids, %.
Weight of dry mix m2 (in kg) required to produce 1 kg
of ice cream is calculated as in equation:
m2
1 ,
m1 + 1
(12)
where m1 – water weight required to dissolve 1 kg of dry
mix.
Let us perform computations by equations 1 – 7,
changing values Xj, until optimal values are found13,15.
When selecting the mix component ratio, the amount
of proteins is of great concern, it should range within
3.0…6.7 %. In this case the lower limit is determined
by the minimum mass fraction of MSNF (milk solids
nonfat) in the mix, and the higher limit is possible when
introducing the milk-protein supplements (enriching
agents).
Theoretically increased protein mass in the ice cream
should improve the mix taste and overrun, however, since
3
skimmed milk powder contains a great amount of lactose,
unlimited increase in MSNF may result in the increased
lactose content and generate sandiness defect. Therefore
the amount of skimmed milk powder, as basic raw material, should be at most 75% of the total weight of the dry
mix for soft ice cream and at least 60 %, as this may cause
texture defects in ice cream14.
The described procedure for optimizing recipe
formulations of polycomponent mix enables to form scientifically substantiated approaches to the selection of
initial components and calculate their percentage in the
dry mix for soft ice cream production.
The formulation also includes quail egg powder ranging from 0 to 10 % of the total weight of the dry mix. The
upper limit for the component introduction is determined by the organoleptic characteristics, since quail egg
powder strongly pronounced flavor and aroma inherent
in quail eggs, as well as such physical and chemical properties as the moisture content and acidity. The results are
shown in Table 313,15.
The third component of the dry mix for soft ice cream
is Bonigrasa 55 PA.H dried vegetable fat containing protein, which also must be considered when determining
the biological value of the mix. Since Bonigrasa 55 PA.H
dried vegetable fat serves as a source of fat in the dry mix
for soft ice cream, the upper limit of the component introduction, being equal to 7% of the total dry mix weight,
was determined by the fat content in mass % in the
finished product5,9.
3. Results and Discussion
The selected ranges and definite values of mass fractions
of fat, protein, carbohydrates and amino-acid composi-
Figure 1. Data input for calculation of the biological value
of dry mix for soft ice cream.
Table 3. Impact of the amount of introduced quail egg powder on the quality parameters on the dry mix for soft
ice cream
Amount of quail
egg powder, % to
dry mix weight
Moisture
Acidity, °Т
content, mass %
Color
Flavor and aroma
0
Homogeneous, white, inherent in
skimmed milk powder
Pure, milky
3
Homogeneous, white
with slightly pronounced creamy
shade
Milky with slightly pronounced flavor and
aroma of quail egg powder
6
Homogeneous,
white with creamy shade
9
12
4
Physical and chemical
properties
Organoleptic characteristics
3.5
19
3.7
20
Milky with pronounced flavor and aroma of
quail egg powder
3.8
20
Homogeneous, white
with more expressed creamy shade
Milky with more pronounced flavor and
3.9
21
Light-brown
Milky with strongly pronounced flavor and
4.0
22
Table 4. Amino-acid content in the dry mix for
enriched soft ice cream production
FAO/WHO
Amino acid
Amino-acid
Amino acids scale, g/100g of
content,
score, %
protein
g/100g of protein
Figure 2. Nomogram for determination of the biological
value of the dry mix for soft ice cream.
tion are introduced in the appropriate windows of the
computer program to determine the biological value of
the product (Figure 1).
Based on the optimization results mass fraction of
the initial components in the dry mix for soft ice cream
is calculated with regard to the optimization criteria
(Figure 2).
Analyzing the resented diagram it can be concluded that
the maximum biological value is achieved with the following component ratio2:
• Skimmed milk powder – 60…61 %;
• Quail egg powder – 6…7 %;
• Bonigrasa 55 PA.H dried vegetable fat – 6 …7 %.
The developed computer program allows calculating
optimal composition of polycomponent mixes to obtain
amino-acid composition, maximally close to the ideal
one and producing ice cream with high consumer
properties.
The results calculated by the developed computer
program for the component ratio in the dry mix were evaluated by the analytical method studying the amino-acid
composition of the obtained dry mix. The product amino-acid balance was assessed by computational method
using equations 1-12. The obtained data are given in
Tables 4 and 5.
It is seen from the data of Table 4 that tryptophane
is a limiting essential amino acid. In this case the more
balanced content of essential amino acid is observed with
respect to the FAO/WHO scale: leucine, lysine, phenylalanine + tyrosine, amino-acid score of which exceeds 100
%13,15.
The other values of the essential amino acids are also
balanced, as the score values approximate 100%.
Valine
5.0
4.5
90.0
Isoleucine
4.0
3.6
90.0
Leucine
7.0
7.6
108.6
Lysine
5.5
5.56
101.1
Methionine +
cystine
3.5
7.31
208.9
Threonine
4.0
3.81
95.3
Tryptophane
1.0
1.8
180.0
Phenylalanine
+ tyrosine
6.0
7.19
119.8
When analyzing the data of Table 4 and 5 it can be
concluded that in terms of biological value the dry mix
for soft ice cream is balanced with regard to the FAO/
WHO reference protein and soft ice cream on the basis
of the dry mix will also have increased biological value,
since the dry mix proteins contain the complete set of the
essential amino acids.
The production technology of the dry mix-based
soft ice cream includes the following operations: component preparation, dry mix reconstitution, filtration, mix
pasteurization, mix homogenization, cooling, mix maturation and freezing (Figure 3)14.
Water and dry mix ratios during its reconstitution
are obtained using Computational method by equations
11-12 and are presented in Table 6.
The terms ‘nutritional, biological and energy’ value
(calorie count) characterize the health utility of food
products depending on their chemical composition and
are based on the peculiarities of metabolic transformations. In this connection the soft ice cream properties
were studied from the viewpoint of satisfying human
need in major nutrients.
To evaluate the biological value of soft ice cream the
amino-acid composition was studied using the analytical
method; amino-acid score, utility coefficient, commensurate redundancy coefficient, difference coefficient of
amino-acid score and accordingly biological value were
determined using the computational method by equations 1-10. The obtained data are given in Tables 7-8.
Analysis of the amino-acid composition (Table 7) of
dry mix-based soft ice cream indicates its balanceness in
5
Table 5. Biological value parameters of the dry mix
for soft ice cream production
Parameter
Value
DCAAS, %
17.40
BV, %
82.60
Utility coefficient, u.f.
0.90
Commensurate redundancy, g
9.97
Component preparation
↓
Dry mix reconstitution: water eight calculation, heating to a
temperature of (35±2)°С, dissolving dry mix while stirring,
mixer rotation frequency at least
40 c-1; τ = 5…7 min
↓
Mix filtration
↓
Mix pasteurization, temperature (80…85)°С,
τ = 50…60 с
↓
Mix homogenization, temperature (65…70) °С and pressure
12.5…15 MPa
↓
terms of the essential amino acids. The product contains
the most valuable for human health sulfur-containing
amino acids: methionine, involved in hematopoiesis,
formation of choline and phospholipids, as well as lysine
playing a great role in the metabolic processes in the
human body13,15.
Soft ice cream is balanced according to the biological
value with regard to the FAO/WHO reference protein and
also has increased biological value, as the ice cream proteins contain the complete set of the essential amino acids
(Table 8).
To determine the amount of introduced dry extract of
Fucus Vesiculosus algae in the formulation of polycomponent dry mix for soft ice cream by the analytical method,
we established the influence of temperature modes of soft
ice cream production on the iodine content in the finished product. In this context the iodine content in the
enriched soft ice should not exceed 1/3 of the daily intake
of this minor nutrient, i.e. no more than 40.0 – 43.5 g /
100 g of the product13,16.
Ice cream mix in the course of the production process is subjected to high thermal stresses in the range (358
... 368 K), and to processing at low temperatures (269 …
267 К).
Table 7. Amino acid content in the enriched soft ice
cream based on the dry mix
Mix cooling
↓
Mix maturation at a temperature of 4°С , τ = 4 h
Amino acids
↓
Mix freezing at a temperature of (-5)°С
and mixer rotation frequency 6.28 с-1
Valine
5.0
4.12
Isoleucine
4.0
2.94
73.5
↓
Leucine
7.0
7.65
109.3
Storing soft ice cream in the freezer cylinder
at a temperature of (-4) °С, at most 6 hours
Lysine
5.5
6.2
112.7
Methionine +
cystine
3.5
2.35
67.1
Tryptophane
1.0
0.65
65.0
Phenylalanine +
tyrosine
6.0
6.74
Figure 3. Process flow chart for dry mix-based soft ice
cream production.
Table 6. Water and dry mix ratios during its
reconstitution (kg per 1000 kg of the recovered mix)
Component
Dry mix for
soft ice cream
6
FAO/WHO
Amino acid
Amino-acid
scale, g/100g content, g/100g
score, %
of protein
of protein
Weight, The required dry solids weight ratio
kg
in the reconstituted dry mix, %
241.0
Water
759.0
Total
1000.0
30.5
82.4
112.3
Table 8. Biological value parameters of the enriched
soft ice cream based on the dry mix
Parameter
Value
DCAAS, %
19.83
BV, %
80.17
Utility coefficient, u.f.
0.95
Commensurate redundancy, g
16.59
with increased nutritional and biological value, high
consumer properties and is intended, in particular, for
soft ice cream production in the medical and health institutions, sanatoriums, recreation centers, camps, as well
as in the regions that are geographically remote from the
raw sources.
5. References
Figure 4. Influence of temperature modes on the iodine
content in the dry mix-based soft ice cream. Weight of the
introduced Fucus vesiculosus dry extract:
1 – 0.10 %; 2 – 0.20 %; 3 – 0.30 %; 4 - 0.40 %.
During the research it was found that the temperature
processing significantly influences the variation of iodine
amount both in the ice cream mix, and in ice cream itself
(Figure 4).
When introducing Fucus vesiculosus dry extract at the
amount of 0.4 % into the dry mix for soft ice cream, it
was revealed that iodine content exceeded the rated one
by 5.5%, and when introducing 0.2 % of dry extract the
amount of this minor nutrient was insufficient. Thus,
mass fraction of dry extract of Fucus Vesiculosus algae in
the dry mix made 0.3 ± 0.02 %.
4. Conclusions
Application of the developed computer program allows
calculating the optimal composition of polycomponent
mix, amino-acid composition of which is maximally close
to that recommended by FAO/WHO. Maximum biological value is achieved at the following component ratio:
skimmed milk powder – 60…61 %; quail egg powder –
6…7 %; dried vegetable fat – 6 …7 %. Also we determined
the amount of the dry extract of Fucus vesiculosus algae
is (0.3 ± 0.02 %) introduced into the polycomponent dry
mix formulation with regard to the temperature modes of
soft ice cream production. The developed polycomponent
dry mix provides production of enriched soft ice cream
1. Damodaran S, Parkin KL, Fennema OR. Fennema’s Food
Chemistry. St. Petersburg: Professiya Publishing House;
2012.
2. Golubeva LV, Pozhidaeva EA, Anikina EA, Kachanova EP.
Dry Mix for soft ice cream of increased biological value;
2012.
3. Golubeva LV, Pozhidaeva EA, Popov DS, Popov ES.
Optimization of blend composition of polycomponent mix;
2011.
4. Golubeva LV, Pozhidaeva EA, Anikina EA, Kachanova EP.
Study of the possibility of using vegetable fat in ice cream
technology. World of Scientific Discovery. 2010; 4(15):8–9.
5. Golubeva LV, Pozhidaeva EA, Grebenshhikov AV,
Cherkasova EI. influence of mix composition on the structure of soft ice cream. Diary Industry. 2010; 10:74–5.
6. Golubeva LV, Smirnyx AA, Pozhidaeva EA. Structural and
mechanical properties of mixes for soft ice cream. Bulletin
of the International Academy of Cold. 2009; 4:45–7.
7. Grachev Yu P. Mathematical methods of experiment
planning. Moscow: Pishhevaya promyshlennost; 2005.
8. Ipatova LG, Kochetkova AA, Nechaev AP, et al. Functional
food products. Introduction to Technologies. Moscow:
DeLi print; 2009.
9. Kutsakova VE. Technological aspects of vegetable fat-based
ice cream production. Production and sale of ice cream and
frozen products. 2002; 2:20–1.
10. Kuznecov VV, Shiler GG. Usage of milk powder components in food industry: Hand book. St. Petersburg: GIORD;
2006.
11. Lisin PA. Computer technologies in recipe formulation
calculations for dairy products. Moscow: DeLi print; 2007.
12. McKenna BM. Texture in food: Semi-solid foods. St.
Petersburg: Professiya; 2008.
13. Nechaev AP, Traubenberg SE, Kochetkova AA, et al. Food
Chemistry. Moscow: GRIF; 2004.
14. Olenev Yu A, Tvorogova AA, Kazakova NV, et al. Ice cream
production reference book. Moscow: DeLi print; 2004.
15. Rogov IA, Antipova LV, Dunchenko NI. Chemistry of Food.
Moscow: KolosS; 2007.
16. Roziev RA. Enrichment of dairy products with iodinated
protein. Milk Processing. 2006; 10:45.
7

Print this article - Indian Journal of Science and Technology

Transcription

Similar documents

Ice cream Tour!

Morton Hill Elementary School

QuarterlySmr10 final.qxp:Quarterlywtr05 final layout

Lori Molnar - [email protected] 724-312-8739

COOLVIEW - PyroGraphics

The cream of Teasmades

DIPPIN` DOTS FLAVORS WE ALSO SERVE

Ice Cream Time

Dessert Menu

Twistee Treat brings ice cream architecture to New Tampa