Effect of vitamin premix on organoleptic properties of a protein gelled product based on curd whey

Deficiency of essential micronutrients reduces immunity and the body’s ability to resist various diseases. Development of functional and enriched foods in accordance to the healthy nutrition principles is a way to solve this problem. It is advisable to enrich products with vitamin premixes containing a vitamin complex in correct proportions. The purpose of the work is to study the effect of a vitamin premix on the organoleptic properties of the milk base for a protein gelled product as well as to determine its optimal proportion. In accordance to recommended consumption rates and recommendations of other researchers, the vitamin premix proportion is 0.05-0.2g per 100g of product with an interval of 0.05. The present work shows the effect of the mass fraction of the vitamin premix on the organoleptic characteristics of the curd whey-based mixtures and whey protein concentrate with or without psyllium. The samples have been prepared by reconditioning of whey protein concentrate in curd whey at (40±2)oC. The vitamin premix has been dissolved in the milk mixture. Then, the samples have been subjected to heat treatment at a temperature of (80±2) oC. The thickening agent has been prepared by its swelling in whey at (20±2) oC for 15 minutes. The samples of model systems without the vitamin premix has been taken as control ones. A conditional scoring scale has been developed to evaluate the colour, flavour and odour of the model samples. The research results have shown that the samples containing curd whey and whey protein concentrate with a premix mass fraction of over 0.05%, have a bitter medicine aftertaste. The samples with psyllium have a more pleasant flavour and odour. Taking into account the research results, a premix proportion of 0.1% per 100g of product has been chosen for further developing the technology of an enriched protein gelled product based on curd whey.