THE USE OF VEGETABLE PROTEIN-CONTAINING RAW MATERIALS IN CHEESE TECHNOLOGY
DOI:
https://doi.org/10.32782/tnv-tech.2023.6.16Keywords:
dairy products, cheese, vegetable raw materials, hemp, protein, fiber, amino acids, biological valueAbstract
Modern trends popularize food products of regional historical and geographical plant cultures. Plant-based protein ingredients are promising for inclusion in food systems due to their excellent nutritional profile (amino acid composition and digestibility), functional and technical properties, and favorable taste qualities. Expansion of the raw material base and use of plant protein-containing raw materials to increase the nutritional and biological value of products, in particular cheese, is an urgent task for the food industry. The purpose of the work is to substantiate the feasibility of using hemp processing products – protein and seeds, which are a source of protein for increasing the nutritional and biological value of cheese. Hemp seeds and protein concentrate have a high energy value, contain proteins that are balanced in amino acid composition, among the essential ones: threonine, lysine, valine, leucine, methionine, phenylalanine; substitutes: histidine, serine, glycine. The paper characterizes the products of hemp processing – seeds and protein concentrate. The content of the main macronutrients: proteins, fats, carbohydrates was investigated. The paper examines the influence of hemp protein concentrate on fermentation and the formation of curd curds. The cheese was made according to the classic technology of production of Cachotta cheese. Hemp protein concentrate was added to the milk mixture in the amount of 10, 20, 30% (sample No. 1, No. 2, No. 3, respectively). Hemp seeds were added in a prepared form to cheese grain in the amount of 2.0% in all samples. A positive effect of the addition of vegetable protein on the clot formation process was noted. It has been proven that the enrichment of cheese with hemp isolate does not worsen the structure of the cheese dough. Provided that hemp isolate is added in the amount of 10–30% to the recipe of the cheese, the taste and aroma remain acceptable, and they also acquire a pleasant light shade of the enricher. As a result, it was possible to use hemp processing products – protein concentrate and seeds – in the technology of Cachotta cheese. This technology is aimed at obtaining a product that has fairly high consumer properties and a balanced chemical composition, which is achieved by combining various proteins.
References
Sá A. G. A., Moreno Y. M. F., Carciofi B. A. M. Plant proteins as high-quality nutritional source for human diet. Trends in Food Science & Technology. 2020. № 97. Р. 170–184. DOI: https://doi.org/10.1016/j.tifs.2020.01.011
Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients / P. Shen, et al. // Trends in Food Science & Technology. 2021. № 112. Р. 1–15. DOI: https://doi.org/10.1016/j.tifs.2021.03.022
Конопляна сировина: нові перспективи для харчової промисловості / Н. В. Роль, В. М. Надточій, А. Д. Цебро та ін. // Технологія виробництва і переробки продукції тваринництва: збірник наукових праць. 2021. № 1 (164). С. 152–158. DOI: https://doi.org/10.33245/2310-9289-2021-164-1-152-158
The seed of industrial hemp (Cannabis sativa L.) : Nutritional quality and potential functionality for human health and nutrition / B. Farinon, R. Molinari, L. Costantini, N. Merendino // Nutrients. 2020. № 12(7). 1935. DOI: https://doi.org/10.3390/nu12071935
Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides / Girgih A. T., et al. //Journal of Functional Foods. 2014. № 6. Р. 384–394. DOI: https://doi.org/10.1016/j.jff.2013.11.005
Devi V., Khanam S. Comparative study of different extraction processes for hemp (Cannabis sativa) seed oil considering physical, chemical and industrial‐scale economic aspects. Journal of Cleaner Production. 2019. Vol. 207. P. 645–657. DOI: https://doi.org/10.1016/j.jclepro. 2018.10.036
The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour / Zając M., et al. // Lwt. 2019. № 105. Р. 190–199. DOI: https://doi.org/10.1016/j.lwt.2019.02.013
Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring / Nasrollahzadeh F., et al. // Food Hydrocolloids. 2022. № 131. 107755. DOI: https://doi.org/10.1016/j.foodhyd.2022.107755
Характеристика сипких конопляних продуктів / Н. А. Сова, М. В. Луценко, В. Г. Єфімов, С. М. Кургалін // Вісник Національного технічного університету «ХПІ». Серія: Нові рішення в сучасних технологіях. 2018. № 45 (1321). С. 207–213.
Бажай-Жежерун С. А., Береза-Кіндзерська Л. В., Тогачинська О. В. Підвищення харчової цінності хліба шляхом збагачення його рослинною білкововмісною сировиною. Вчені записки Таврійського національного університету імені В.І. Вернадського. 2021. Том 32 (71), №2. С. 125–130.
Конопляна сировина: нові перспективи для харчової промисловості / Н. В. Роль, В. М. Надточій, А. Д. Цебро, А. Г. Вовкогон, Г. В. Мерзлова, Г. П. Калініна, О. П. Гребельник // Збірник наукових праць «Технологія виробництва і переробки продукції тваринництва». 2021. № 1. С. 152–158. DOI: https://doi.org/10.33245/2310-9289-2021-164-1-152-158
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation / D. Teterycz et al. // PLOS ONE. 2021. Vol. 16, no. 3. P. e0248790. DOI: https://doi.org/10.1371/journal.pone.0248790
Hempseed as a nutritious and healthy human food or animal feed source: a review / Xu Y., et al. // International Journal of Food Science & Technology. 2021. № 56(2). Р. 530–543. DOI: https://doi.org/10.1111/ijfs.14755
