Food Technology
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Abstract
Article history: Received 09.11.2018 Received in revised form 23.11.2018 Accepted 10.12.2018 Corresponding author: O. Kochubei-Lytvynenko E-mail: okolit@email.ua ABSTRACT__________________________________________ For formation of appropriate structure of buttery pastes, which are characterized by high moisture content and pro vision of their stability during storage, search for effective natural functional and technological components is relevant. Proteins are among them, they would not only perform tech nological functions, but also serve as additional enriching component. Pea protein isolate holds a specific place among other vegetable proteins, as it has sufficiently balanced amino acid composition; almost completely deprived of taste and smell, common to legumes; does not contain antinutrients; has high water binding capacity and emulsifying characteristics; is not included to a group of products, that may cause allergy. The digestion rate of the isolate is approximately 98%. Isolate should be previously mixed with skimmed milk, water rational value was determined as 1 :8 , which allows to provide protein hydration and deployment of its space structure. Practicability of pea protein isolate hydration during 24 hours at a temperature (6±2)°C was proved; that would allow to obtain a homogeneous systemwith a higher indicator of stress gradient, rather than without holding. Upon the indicator of limit stress through variable strain rate of model samples, the technological parameters of pea pro tein isolate processing were determined: temperature (82±2)°C, process duration — 10...15 minutes with consequent coo ling to (20±2)°C. It was determined, that jellies based on pea protein isolate are flexible systems and have enough firm ness and thixotropic properties. It was suggested to produce buttery pastes through mixing hydrated pea protein isolate and a fatty base with consequent mechanical processing to obtain homogeneous mass. Possibility of appending hydra ted pea protein isolate into a fatty base in amount under 2.5% without change in organoleptic indicators was establi shed. The necessity of complex stabilization systems crea tion through production of buttery pastes with pea protein isolate was proved.