Feasibility of using arabinogalactan in the enteral nutrition food manufacturing

The research presents organoleptic and physicochemical parameters of skim milk and buttermilk with arabinogalactan for the purpose to evaluate the possibilities of its use in the liquid enteral nutrition food manufacturing. The author has determined the permissible range of added arabinogalactan with the account of medical and biological recommendations for enteral nutrition food composition; it equals to 0.1- 1.0% of the milk material mass. Arabinogalactan has been dissolved in skim milk and buttermilk at (20±1)°C, the samples have been pasteurized at (88±2)°C with an exposure of 30s and left for storage at (4±2)°C for 5 days. There has been no negative effect of arabinogalactan on the taste, smell or consistency of skim milk and buttermilk in the fresh test samples as well as in the samples after storage. Arabinogalactan added in an amount of 0.1 to 1.0% of the skim milk or buttermilk mass has increased the titratable acidity of the raw material only at the trend level. The absolute values of the skim milk and buttermilk viscosity determined by applying the viscosimetry method, have been comparable with the original raw material even with the maximum amount of arabinogalactan. Under experimental conditions, the systems with arabinogalactan based on skim milk and buttermilk have been stable.