INVESTIGATION OF THE EFFECT OF VEGETABLE POWDERS ON AQUEOUS AND OIL PHASE IN BUTTER PASTE

Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD

Abstract

The   paper   presents   a   method   of   enriching   oil   salt   complex   natural   mixture   of micronutrients by a slurry of white sesame seeds and powders from carrot and tomatoes obtained by cold spray drying, in amounts of 2%, 8% and 4% respectively. The control sample used to regulate the skimmed milk solids content moisture content in the test samples was 48%.
The  feasibility  of  introducing  selected  herbal  ingredients  is  confirmed  by  numerous  positive  results reported  in  the  literature:  medical  valuable  micronutrients  selected  plant  raw  materials  have  a positive  effect  on  the  immune,  nervous,  cardiovascular  and  respiratory  systems,  improve  liver, promote  regeneration  of  skin  cells  and  the  like.  The  slurry  of  white  sesame  seeds  produced immediately before introducing it into the oil mixture by grinding seeds in special conditions. On  the  basis  of  microstructure  analysis,  we studied  the  structural  elements  that  formed  plant components with the fat and aqueous phases salt butter paste, as well as we determined the size and distribution of droplets characterized by plasma product.
The paper studied the effect of carrot and tomato powders and especially of designed suspension of sesame-rich  plasma  in  the  dispersion  of  oil  mixture.  It  is  found  that  the introduction  of  plant ingredients in the specified amounts increases the number of droplets with sizes of up to 5 microns by 1.8 times. The method of microstructure analysis of the interacting components of vegetable raw materials with fatty and aqueous phases and oil mixture revealed the formation of sinter mesh structure.
The investigation of crystallization of fat phase was determined by differential scanning calorimetry. These results indicate that there are components of plant raw materials which alter crystallization of the fat phase of the product. When storing the product of the fat phase, greatest changes occur up to three days. It is found that the fat phase recrystallization is fusible and medium melting triglyceride.

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