Modeling Functional Whey Drinks with High Antioxidant Activity Using Potentiometric Sensor Systems

Abstract

The functional products development of mass consumption is an important state task and an element of legislative support for state policy in the field of functional and specialized food production in the Russian Federation. The study aim is to prototype whey drinks with a given antioxidant activity developed using potentiometric sensor systems. The authors used a preference field with specified criteria, such as antioxidant activity, organoleptic parameters and cost, and scored each criterion from 5.0 to 1.0. The manuscript presents the expert evaluation results of aqueous infusions of pharmacopoeial medicinal and tech nical raw materials according to the specified criteria, the samples formulation of whey drinks with high antioxidant activity, its physico-chemical parameters and the organolep tic evaluation results. The applicability coefficient for prototyping whey drinks based on sugar and sucralose was 4.83 at preset 4.5 value. A man formed descriptors panel; de termined its intensity; constructed the flavor profile of the developed whey drinks with high antioxidant activity; studied the antioxidant activity dynamics during storage using the developed sensor potentiometric system Pt/AK relative to O/Ag/AK. Based on the study results in accordance with TR CU 033/2013, the researchers identified regulated indicators and storage modes: temperature (4 ± 2) °C, humidity – no more than 75 %, shelf life – no more than 30 days; after opening the package – temperature of (4 ± 2) °C – no more than 1 day. A man developed gentle technology to preserve valuable biological ly active substances by introducing liquid nitrogen into PET containers. The antioxidant activity of the developed whey drinks was 85.1 % of the antioxidant activity of 90 mg of ascorbic acid ((9.98 ± 0.3) mmol-eq/dm3 ).