Justification of temperature regimes for packing protein vitaminized jellied product

The article presents the technological effects of psyllium and whey protein concentrate in the production of a vitaminized jellied product. The study of gelation processes based on the use of hydrocolloids of different nature allows developing methods for regulating the composition, structure and properties of jellied products. An important point in the technological chain is the choice of the packaging temperature, since the process of structuring and gelation begins during the product cooling. The aim of the work was to study the influence of dry matter content on the technological parameters of the packaging process in the production of a protein vitaminized jellied product. The effect of psyllium and whey protein concentrate on the rheological characteristics of the product was studied. The dependences of the effective viscosity on the shear rate were obtained in the temperature range from 20°C to 60°C in model systems with the addition of whey protein concentrate of 5%, 10%, and 15%. Samples were prepared by reconstituting whey protein concentrate in curd whey at a temperature of (40±2)ºС. Psyllium was prepared as a thickening agent by swelling it in whey at a temperature of (20±2)°C for 15 minutes. Vitamin premix, swollen psyllium and, according to the composition, crushed blueberries with sugar were added to the reconstituted mixture of whey protein concentrate. Based on the rheological studies, the product packaging temperatures were specified depending on the amount of protein ingredient. The established temperature range for packaging a product with a mass fraction of 5% whey protein concentrate is at 20-60°C, a product with 10% whey protein concentrate at 30-60°C, and a product with 15% whey protein concentrate at 40-60°C. In order to optimize the technological process and increase the economic efficiency of production, a model was built that characterizes the viscosity of the product depending on the amount of whey protein concentrate and the expected packaging temperature using Statistica 12 software package. The recommended product packaging temperature is (40±5)ºС.