SUBSTANTIATION OF THE DAIRY-PLANT ADDITIVES TECHNOLOGY FOR USE IN FUNCTIONAL PRODUCTS

A promising area of modern research is the combination of raw materials of animal and plant origin, which allows the production of food products with a balanced composition. The chemical composition of the ultrafiltrate of whey from cottage cheese was modified by extracting biologically active substances from the leaf part of the yacon plant (Smallanthus sonchifolius), which belongs to the Asteraceae family. The yacon leaves were subjected to a series of preparatory procedures prior to use. This entailed a drying process that resulted in a mass fraction of dry matter ranging from 97–98%, followed by grinding to a particle size of 1–2 mm. The rational technological modes of obtaining a dairy-plant enrichment additive by extracting yacon substances with ultrafiltrate whey from cottage cheese have been scientifically substantiated. The ratio of solid to liquid phases (hydromodule) is 1:10, the pH of the extractant is 1.9–2.0 at an extraction temperature of 45±2°C for τ = 65–70 min. This process enables the extraction of dry matter at a rate of 2.4 g d.m./100 g of extract. The extraction process involved the separation of the extract from the pulp through a centrifugal separation technique at an angular velocity of 4000 rpm for a duration of 10–15 minutes. Subsequently, the extract was purified by means of membrane filtration. Thereafter, 27–30 g of calcium carbonate (CaCO₃) was added to 1 l of extract, which was then incubated for 8–15 min. This process enabled the complete conversion of citric acid contained within the extract to the organic form of calcium citrate. The resulting mass is then subjected to a drying process via spray drying, with the objective of achieving a moisture content of 4.5±0.2%. The additive is characterised by its organoleptic properties, which include a fine powder consistency (lumps may be present, which crumble easily under mechanical action) and a colour range from white to light yellow. It is also notable for its neutral taste, accompanied by a pleasant coffee flavour. The milk and vegetable enrichment additive contains 95.5±1.8% solids, 1.47±0.05% protein, 50.0±1.4% carbohydrates, 0.6±0.01% lipids, 1.05±0.05% phenolic substances, 1.18±0.05% tannins, and 41.2±1.2% ash (including 31.0±1.2% calcium citrate containing 6.5±0.3% calcium). The utilisation of the developed additive in the technologies of a number of health foods and beverages engenders a unique product and service experience for consumers, attracting those who value non-standard, healthy lifestyle and innovative approaches.