CHARACTERISTICS OF MILK WHEY BASED MOUSSE

Now consumer interest in the use of natural ingredients and products in nutrition for therapeutic purposes is increasing. Such kind of the products include milk whey. In our country, they are produced in limited quantities. In connection with such recommendations, it is necessary to look for ways and means of solving the problems of rational processing of secondary raw materials by developing functional foods. This paper shows results of the textural analyses, sensory evaluation and some physicochemical parameters, also content or mineral elements of the developed mousse samples based on milk whey. For the stabilization and to reach foamy consistency were used pectin and agar. From the results of texture analyzer, sample with the use of pectin as a fixative, the mousse becomes more resistant to mechanical stress, and the strength of the mousse increases. The peak strength of the sample was 1,605 N. The sample with pectin has an elasticity – 1,569 N, the viscosity is – 1,448 N. It can be established that the sample with pectin has a more delicate consistency. Based on the study's findings, it can be noted that all physicochemical indicators are acceptable, according to the standards. The results shows that the composition of whey-based mousse samples contains basic microelements. For mousse with pectin are carbon – 12,45%, potassium – 14,14%, sodium – 10,84% and phosphorus – 9,10%, calcium – 8,33% of the total mineral content. For mousse with agar are carbon – 18,97%, potassium – 15,99%, sodium – 9,20% and chlorine – 6,93%, phosphorus – 7,39%, calcium – 5,23% of the total mineral content.

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