DEVELOPMENT OF TECHNOLOGY FOR EXTRACTION OF PROTEIN ISOLATE FROM PUMPKIN MEAL WITH ITS FURTHER USE AS EMULSIFIER IN THE MAYONNAISE RECIPE
DOI:
https://doi.org/10.15421/jchemtech.v30i2.251844Keywords:
pumpkin meal, protein isolate, alkaline dissolution, acid precipitation, emulsifier, mayonnaise.Abstract
The technology of protein isolate extraction from raw material waste of plant origin is being considered in this work. In order to optimize the performance of all organs and systems in the human body, nutrition must be complete and balanced. This task is achieved by improving the formulation and production techniques of existing foods in order to preserve the nutritional properties of the product components or by adding new characteristics to the product. Plant proteins are of particular importance for human health. Protein deficiency in the human body leads to the breakdown of body's own proteins. Protein products have high biological value and emulsifying capacity, their use in food products allows for stable emulsions. For research a pumpkin meal produced after extracting oil from pumpkin high-protein naked-seeds by cold-pressing was studied. The obtained protein isolate was used in the recipe of mayonnaise as a substitute for egg powder in the amount of 8.5% and 10%. Mayonnaises with a stable emulsion were obtained according to both recipes. Mayonnaise with a lower emulsifier content was selected for further study. The developed mayonnaise has good organoleptic and physical and chemical indicators and is a promising product for the food market in Ukraine. When analysing the growth of microorganisms on the surface of the Sabouroud’s medium, yeast colonies were discovered. Mold fungi or their spores, as well as colonies typical of coliform bacteria, were not found in the mayonnaise samples examined. Based on the determination of the change in acid number and the persistence of the emulsion in storage, the recommended storage period for mayonnaise is 35 days at a temperature of 1÷6. The development of industrial technology for the production of protein isolate from pumpkin meal is a promising development that will allow the complete replacement of mayonnaise emulsifier of animal origin to emulsifier of plant origin.
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