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Section 4. Physico-chemical biology
Section 4. Physico-chemical biology
Stefankin Anton Evgenyevich, Kemerovo Institute of Food Science and Technology (University),
Postgraduate student E-mail: Stefankin91@mail.ru Zimina Marya Igorevna, Kemerovo Institute of Food Science and Technology (University),
Postgraduate student Asyakina Lydmila Konstantinovna, Kemerovo Institute of Food Science and Technology (University),
Postgraduate student Piskaeva Anastasya Igorevna, Kemerovo Institute of Food Science and Technology (University),
Postgraduate student
Evaluation of the organoleptic characteristics of the dry lactulose and its properties
Abstract: conducting organoleptic characteristics of lactulose. The main distinguishing feature of sensory research is the lack of obj ective registration results using measuring instruments or means of fixing the results, which however does not exclude the use of technical means improving perceptions or increase the sensitivity or resolution for support functions.
Keywords: lactulose, organoleptic characteristics, microorganisms, mass fraction.
Lactulose is a highly hydrophilic material capable of exchanging moisture with the environment. It has energetically unsaturated areas called active sorption sites and are capable of binding one or more water molecules. This substance is actively reacting with water in any conjugation conditions. The structural form of the water molecule itself defines the high reactivity through hydrogen bond formation. The hydrogen bond is characterized by high mobility, so even with a slight change in the parameters of the material interaction with water, noticeable transformation of its properties occurs. In other words, a change in temperature, in atmospheric moisture saturation or in pressure the reciprocal changes occur in the structure and properties of the storage or processing.
Organoleptic evaluation of the goods is the the generalized result of its quality assessment, made
using the human senses. In some cases, organoleptic assessment can draw the conclusion about such parameters as the freshness of raw materials, production process violations is much faster than the instrumental techniques.
When assessing the product the appearance, shape, color, gloss, transparency and other properties are determined first [2].
Among the organoleptic characteristics the quality parameters are those that define consumer properties, i.e. the properties that directly affect the human senses (smell, touch, sight). The most significant of these parameters are taste and odor do not amenable to formal measuring, so their determination is done by experts. When conducting the organoleptic quality analysis it is necessary to comply with certain requirements, including: a
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Evaluation of the organoleptic characteristics of the dry lactulose and its properties
room, devices and materials, and those skilled in the organoleptic analysis.
Under laboratory conditions, organoleptic test should be carried out in a specially equipped room, which should provide the optimal conditions for the analysis. The average size of the room should be 13-20 m2 (depending on the number of concurrent appraisers). The room should have a constant temperature of + 18-20 °C and relative humidity of 70-75% because the susceptibility of flavor at a temperature above 36 ° C is reduced in relation to sour and bitter tastes, and at a temperature below 15 °C against salty taste [1]. The room must be isolated from
extraneous odors that can enter from adjacent rooms and outside, as well as noise and other distractions appraiser during the organoleptic analysis.
For a more detailed study of the production process of dry lactulose solution the organoleptic characteristics ofthe finished product were evaluated. The research results of organoleptic characteristics of lactulose powder are presented in Table 1.
From an organoleptic analysis (Table 1) it follows that the finished product is a fine powder having high water absorbency. Taste and odor of the product is a sweet and clean, without extraneous tastes and odors. The powder color is from white to light yellow.
Table 1. - Organoleptic characteristics of lactulose powders
Indicator Characteristics
Appearance and consistency The homogeneous fine powder.
Taste and odor Sweet, clean, without extraneous tastes and odors.
Color White, with a faint yellow shade..
The next stage ofresearch was to study the physical and chemical characteristics of lactulose powders. Physical and chemical methods are characterized by high sensitivity and selectivity, require a small amount of analytes. In many cases, there is no longer need for analytes from the test material, and the whole course of analysis sometimes takes only
a few minutes. [1] Therefore, physical and chemical control can quickly gather the necessary information to evaluate the quality of various products. It enables to determine the level of purity, the presence and type of impurities.
Study results of the physical and chemical indicators of dry lactulose are presented in Table 2.
Table 2. - Physical and chemical properties of dry lactulose
Indicator The norm Actual value
Mass fraction of lactulose, %, not less than 75.2±0.2 75.2±0.2
Mass fraction of the rest carbohydrates, %, not more: 25.0±0.2 24.8±0.1
- lactose: 13.1±0.1
- a-lactose; 7.8±0.1
- ß- lactose; 5.3±0.1
- galactose 11.7±0.1
Based on research findings the mass fraction of lactulose in the final product was 75.2%, which meets the norm of 75%. Mass fraction of the rest of carbohydrates is 24,8%, which is below the rated value is equal to 25%. The accompanying carbohydrates include lactose, which accounts 13.1% of the mass. Lactose in syrup is presented by a- and ß- isomers. Galactose with a mass fraction of 11.7% from the total weight of the carbohydrates in the sample also presents in the solution.
Based on the physical and chemical parameters of dry lactulose, we can conclude that the finished
product meets the quality requirements for dry powders of lactulose [4].
Microbiological indicators can control the process and hygienic conditions of the production. The results of microbiological examination of the final product are shown in Table 3.
According to the results of microbiological tests after the development of dry powders of lactulose it can be concluded that the developed technology allows to produce a finished product that meets the microbiological criteria set out in SanPiN 2.3.2.1078-01.
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Section 4. Physico-chemical biology
Table 3. - Microbiological indicators of dry lactulose
Indicator The norm Actual value
Number of mesophilic aerobic and facultative anaerobic bacteria in 1 g of the product, CFU, no more than 5000 not revealed
Escherichia coli bacteria in 1 g of the product not allowed not revealed
Number mold fungi in 1 g of the product, CFU, no more than 100 not revealed
The amount of yeast in 1 g of the product, CFU no more than 50 not revealed
Pathogenic microorganisms, including Salmonella, in 50 g of product not allowed not revealed
S. aureus in 1 g not allowed not revealed
In addition to the microbiological studies the The results indicate that the migration of toxic research on the content of toxic elements in the elements in the product is not marked, potentially products after production was also conducted. The hazardous controlled chemicals are contained in the
data obtained are presented in Table 4. product at the concentrations for more than an order of
magnitude does not exceed the established norms [3].
Table 4. - Content of toxic elements in the dry lactulose
Indicator Valid value Actual value
Lead, mg/kg, no more than 0.5 0.10±0.001
Arsenic, mg/kg, no more than 0.5 0.20±0.001
Cadmium, mg/kg, no more than 0.1 0.04±0.001
Mercury, mg/kg, no more than 0.02 0.01±0.001
Pesticides
Hexachlorocyclohexane, no more than 0.5 not detected
DDT and its metabolites, no more than 0.05 not detected
Radionuclides
Caesium-137, Bq/kg, no more than 400 not detected
Strontium-90, Bq/kg, no more than 100 not detected
During the research on the basis of MUK 4.2.1847-04 «Sanitary and Epidemiological evaluation of the shelf life and storage conditions of food » under normal storage conditions (temperature no higher than 24 °C, humidity less than 75%) the expiration date of powders of lactulose, obtained by spray-drying were determined.
Analysis of the obtained results showed that the content of sanitary and indicative and pathogens
test samples are highly reliable because the desired microorganisms (Coliform bacteria, Staphylococcus aureus, Salmonella) in standardized mass product are not found.
Based on these studies we can conclude that the storage in a packed form at a temperature no higher than 25 ± 1 °C and humidity not more than 75%, lactulose in dry form can be stored for up to two years without significant loss of its qualities.
References:
1. Bugaev, A. A. Investigation of the synthesis process of lactulose in the ultra-filtrate whey/ A.A. Bugaev, A.D. Lodygin // Herald of North and Caucasus State Technical university- 2012. - No. 3 (32). - P. 123-125.
2. Gavrilov, B.G. Study parameters of lactose isomerization / B.G. Gavrilov, G.B. Gavrilov // Engineering and technology of food production. - 2009. - No.2. - P. 87-90.
3. Kozlov, N.V. Development of technology-centered highly concentrated lactulose from lactose solutions: Thesis. Sciences: 05.18.04 / Natalia Kozlova Vladimirovna. - Stavropol, 2007. - 13.
4. Mikhalev, TV. Analysis of the mass transfer in the spray-drying food in a variable flow / TV. Mikhalev, V.P. Popov // Bulletin of the Orenburg State University. - 2012. - No. 10 (146). - P. 161-163.
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