Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43900696" target="_blank" >RIV/60461373:22330/16:43900696 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0260877415001223" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0260877415001223</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.03.023" target="_blank" >10.1016/j.jfoodeng.2015.03.023</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

Popis výsledku v původním jazyce

Non-fermented sweet cheese whey was treated by pilot-plant membrane ultrafiltration (50 kDa tubular ceramic membrane, TAMI Industries, France), followed by three step diafiltration to minimise losses of lactose, glucose, galactose, and organic acids (namely lactic acid) in retentate. The UF permeates were used for the subsequent nanofiltration and diafiltrations (spiral wound membrane NF 270-2540, Filmtec, Dow Chemicals, USA). The results showed high recovery of proteins (81%) during UF and reduction of lactose and propionate losses by using diafiltration. Rejections of components on the NF membrane were: 93% lactose, 77% galactose, and 76% lactic acid. However, the diafiltration on the NF membrane reduced the relative recovery both for carbohydrates and organic acids. In the second series of experiments, cheese whey was concentrated by reverse osmosis (RO) and the obtained retentate was fermented with Lactobacillus plantarum, Lactobacillus sanfranciscensis and Propionibacterium freudenreichii subsp. freudenreichii. Part of the fermented whey was mixed with barley flour and dried by cold air fluid drying to produce sourdough pellets. The other part of fermented whey was filtered by nanofiltration and both permeate and retentate were sprayed on the surface of sourdough pellets in several layers and dried again. The extrusion of a mixture containing barley flour and fermented whey was tested for pellet production as well. The main aims were to obtain sourdough rich in natural preservatives, and maintain the present microorganisms active. That is why all the technological processes, including drying, were carried out under low temperatures. The content of organic acids (lactic, acetic and propionic) was analysed in final sourdough samples.

Název v anglickém jazyce

Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

Popis výsledku anglicky

Non-fermented sweet cheese whey was treated by pilot-plant membrane ultrafiltration (50 kDa tubular ceramic membrane, TAMI Industries, France), followed by three step diafiltration to minimise losses of lactose, glucose, galactose, and organic acids (namely lactic acid) in retentate. The UF permeates were used for the subsequent nanofiltration and diafiltrations (spiral wound membrane NF 270-2540, Filmtec, Dow Chemicals, USA). The results showed high recovery of proteins (81%) during UF and reduction of lactose and propionate losses by using diafiltration. Rejections of components on the NF membrane were: 93% lactose, 77% galactose, and 76% lactic acid. However, the diafiltration on the NF membrane reduced the relative recovery both for carbohydrates and organic acids. In the second series of experiments, cheese whey was concentrated by reverse osmosis (RO) and the obtained retentate was fermented with Lactobacillus plantarum, Lactobacillus sanfranciscensis and Propionibacterium freudenreichii subsp. freudenreichii. Part of the fermented whey was mixed with barley flour and dried by cold air fluid drying to produce sourdough pellets. The other part of fermented whey was filtered by nanofiltration and both permeate and retentate were sprayed on the surface of sourdough pellets in several layers and dried again. The extrusion of a mixture containing barley flour and fermented whey was tested for pellet production as well. The main aims were to obtain sourdough rich in natural preservatives, and maintain the present microorganisms active. That is why all the technological processes, including drying, were carried out under low temperatures. The content of organic acids (lactic, acetic and propionic) was analysed in final sourdough samples.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Svazek periodika

172

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

10

Strana od-do

38-47

Kód UT WoS článku

000367857200007

EID výsledku v databázi Scopus

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