Possibility Assessment of Using Dihydroquercetin and Pectin in the Oil Pastes Composition to Increase Their Nutritional Value

Abstract

The fats proportion in the diet of a modern person should not exceed 30 % of the total energy value of the diet. Butter paste is a product of buttermaking with a fat content of 39 to 49 %. The study aims at evaluating the possibility of dehydroquercetin and pectin use in the butter pastes composition to increase their nutritional value. The researchers devel oped butterpaste composition with dihydroquercetin “Lavitol” and pectin. There are the organoleptic, physico-chemical and microbiological parameters of the butter paste with pectin and dihydroquercetin – the paste has a dense, plastic, homogeneous consistency and a pronounced creamy taste. The maximum value of the thermal stability coefficient (0.93) was in samples with a dosage of 1.5 % pectin. The thermal stability coefficients of the control sample and the sample with dihydroquercetin were 21.1 and 3.88 % lower than in the experimental sample with dihydroquercetin and pectin. The minimum ther mal stability coefficient was in samples without pectin (0.73). The mass fraction of fat in the butter paste was 44 %. The authors revealed an increase in thermal stability during the dihydroquercetin introduction, a decrease in the milk plasma acidity and the number of mesophilic aerobic and facultative anaerobic microorganisms in butter paste samples with dihydroquercetin by 29.5 % on the 1st day and by 38.7 % on the 10th day of storage. A man developed butter paste formulation with pectin and dihydroquercetin. The butter paste production according to this recipe is possible in the conditions of a dairy processing enterprise of any capacity, with organized butter manufacture. The product targets the systematic use by the population of all age groups.