Membraantehnoloogiate kasutamine laktoosi- ja mineraalainesisalduse vähendamiseks hapust vadakust
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Kuupäev
2016
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Hapu vadak on piimatööstuses tekkiv väärtuslik kõrvalsaadus, mille potentsiaali toidu
koostisosana ei ole toidutööstus veel täielikult tunnustanud ning seetõttu läheb see
suures osas jäätmena kõrvaldamisele. Vadaku väärindamisega seotud probleeme on
võimalik lahendada erinevate töötlusviisidega.
Antud töö eesmärkideks oli teostada hapu vadakuga membraanfiltreerimise katsed,
saamaks teada kuivõrd on kasutatav antud töös valitud metoodika laktoosi- ja
mineraalainesisalduse vähendamiseks ning teostada esmane tootearendus vähendatud
laktoosi ja mineraalainetega vadakujoogi väljatöötamiseks. Laktoosi ja mineraalainete
vähendamiseks kasutati ultra-, nano- ja diafiltratsiooni, peale igat filtreerimisetappi
teostati kuivaine-, laktoosi-, mineraalaine- ja valgusisalduse analüüsid ning uuriti
koostisosade muutust. Tootearenduse käigus valmistati kolm hapul vadakul põhinevat
jooki ning tarbija eelistuste väljaselgitamiseks teostati sensoorne hindamine.
Tulemustest selgus, et ultra- ja nanofiltratsioonil eemaldati vadakust 42% laktoosi,
lisades neile kahele filtreerimisele veel ka diafiltratsiooni, eemaldati lisaks 20% laktoosi
ning vadaku tegelik laktoosisisaldus langes 5,61%-lt 2,15%-ni. Võrreldes antud tööd
analoogilise tööga kirjandusest, oli käesolevas töös laktoosi eemaldamise protsent
väiksem, mis võis olla põhjustatud kasutatud tehnoloogiliste parameetrite erinevusest.
Mineraalainesisaldus langes ultra- ja nanofiltreerimisel 0,79%-lt 0,39%-ni ning
täiendavalt diafiltratsiooni teostamisel 0,23%-ni. Seega annab täiendav diafiltratsioon nii
laktoosi- kui mineraalainesisalduse vähendamisel positiivse tulemuse. Organoleptilise
hindamise käigus selgus, et väga väike mineraalainesisalduse erinevus mõjutab nii
vadaku kui sellest valmistatud joogi soolast maitset, kusjuures kõige soolasemaks
vadakujoogiks peeti naturaalset vadakujooki, kus soolasus oli pigem ebameeldiv.
Parimaks joogiks tunnistati vähendatud mineraalainesisaldusega laktoosivaba
vadakujook (E), kusjuures laktoosi lõhustamine vadakus ei avaldanud mõju toote
lõhnale, välimusele ega konsistentsile, kuid mõjutas toote maitset, muutes selle
magusamaks.
Järgnevates töödes on oluline uurida korduvalt teostatava diafiltratsiooni mõju laktoosi
ja mineraalainete vähendamisele ning laktoosi hüdrolüüsimisel tekkivate lihtsuhkrute
koguseid. Lisaks on oluline teostada vadakujookidega kestvuskatsed ja uurida erinevate
maitselisandite sobivust filtreeritud hapu vadaku sensoorsetele omadustele (maitse, lõhn
jne).
Acid whey is a valuable by-product from dairy industry of which the food industry has not fully recognised the potential as a food ingrediant yet. Therefore, a substantial amount of acid whey goes in waste disposal. The problems related to valorising of whey can be solved with different processing methods. The purpose of this work was to carry out membrane filtration experiments in order to find out the effectiveness of this method for reducing lactose and mineral contents. Besides that to carry out product development of whey drink with reduced lactose and mineral contents. For reducing lactose and mineral contents ultra-, nano- and diafiltrations were used and after every filtration process dry matter, lactose, mineral and protein contents were measured. In the development of whey drink, three drinks based on acid whey were made and sensory evaluation was performed to find out the consumers preferences. In conclusion the results of the experiment showed that after ultra-and nanofiltration lactose content decreased 42% in acid whey. Adding next steps like diafiltration to ultraand nanofiltration, the extra 20% of lactose was removed and lactose content in whey decreased from 5,61% to 2,15%. Compared to analogous work from the literature, the decrease of lactose was smaller in the present work, which might be caused due to the different technological parameters used for filtration. With ulta- and nanofiltration the mineral content decreased from 0,79% to 0,39% and after diafiltration to 0,23%. Therefore, the diafiltration gives positive results for decreasing both lactose and mineral contents. In the sensory evaluation it turned out that a very little change in whey mineral content affects its intensity of salty taste. The saltiest whey drink was natural whey drink in which the salty taste was rather unpleasant. The best drink was a lactose free drink with decreased mineral content (E), in which lactose hydrolyse didn`t affect odour, appearance or consistent of the drink, but only the taste of it. The further studies should be carried out to investigate the effect of repeatedly performed diafiltration for reducing lactose and mineral contents and to analyse the amounts of monosaccharides formed in lactose hydrolysis. In addition, it is important to investigate whey drink shelf life and the effects of different flavorings for filtered acid whey sensory properties (taste, smell, etc).
Acid whey is a valuable by-product from dairy industry of which the food industry has not fully recognised the potential as a food ingrediant yet. Therefore, a substantial amount of acid whey goes in waste disposal. The problems related to valorising of whey can be solved with different processing methods. The purpose of this work was to carry out membrane filtration experiments in order to find out the effectiveness of this method for reducing lactose and mineral contents. Besides that to carry out product development of whey drink with reduced lactose and mineral contents. For reducing lactose and mineral contents ultra-, nano- and diafiltrations were used and after every filtration process dry matter, lactose, mineral and protein contents were measured. In the development of whey drink, three drinks based on acid whey were made and sensory evaluation was performed to find out the consumers preferences. In conclusion the results of the experiment showed that after ultra-and nanofiltration lactose content decreased 42% in acid whey. Adding next steps like diafiltration to ultraand nanofiltration, the extra 20% of lactose was removed and lactose content in whey decreased from 5,61% to 2,15%. Compared to analogous work from the literature, the decrease of lactose was smaller in the present work, which might be caused due to the different technological parameters used for filtration. With ulta- and nanofiltration the mineral content decreased from 0,79% to 0,39% and after diafiltration to 0,23%. Therefore, the diafiltration gives positive results for decreasing both lactose and mineral contents. In the sensory evaluation it turned out that a very little change in whey mineral content affects its intensity of salty taste. The saltiest whey drink was natural whey drink in which the salty taste was rather unpleasant. The best drink was a lactose free drink with decreased mineral content (E), in which lactose hydrolyse didn`t affect odour, appearance or consistent of the drink, but only the taste of it. The further studies should be carried out to investigate the effect of repeatedly performed diafiltration for reducing lactose and mineral contents and to analyse the amounts of monosaccharides formed in lactose hydrolysis. In addition, it is important to investigate whey drink shelf life and the effects of different flavorings for filtered acid whey sensory properties (taste, smell, etc).
Kirjeldus
Märksõnad
vadak, laktoos, hüdrolüüs, mineraalained, demineraliseerimine, membraantehnoloogia, bakalaureusetööd