Study of the rheological properties of a structured milk-containing product
https://doi.org/10.20914/2310-1202-2021-3-168-173
Abstract
The analysis of plant materials growing on the territory of the Voronezh region has been carried out. An increased mass fraction of pectin in currants, viburnum, gooseberries, apples, thorns, rhubarb has been established. These berries, fruits and vegetables were ground with sugar in a 1: 1 ratio and heat-treated. Due to the similar organoleptic characteristics and excess acid, rhubarb was introduced as a puree with the addition of applesauce. The formulation and technology for the production of a structured milk-containing product are proposed. The indicators of product quality, as well as rheological indicators have been studied. Comparative analysis of the organoleptic characteristics of structured milk-containing products showed that, despite the high viscosity characteristics of products with black currants, thorns and viburnum, these flavoring components are not recommended for introduction due to the deterioration of their consumer properties during storage. The degree of overrun of the samples was investigated. Microstructural analysis of samples of milk-containing products with currants, viburnum and gooseberries showed the presence of large air bubbles, as well as their accumulation. In other products with aromatic components: apple and rhubarb, thorns, the number, size and distribution of bubbles were identical to the control sample. It turned out that the product with apple and rhubarb has the best consistency. It is noted that the taste and smell of the added filler increases as the products are stored. Thus, we can conclude that the selected flavoring components for the production of structured milk-containing products make it possible to expand the assortment line of these products and are aimed at improving their rheological parameters.
About the Author
O. I. Dolmatova
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, animal origin products technology department, Revolution Av., 19 Voronezh, 394036, Russia
References
1. Khodyreva Z.R., Vaitanis M.A. Development of milk cream technology based on berry raw materials. Scientific conference with international participation "Development of the food and processing industry in Russia: personnel and science". Part 2. Moscow, MGUPP, 2017. pp. 86–90. (in Russian).
2. Khodyreva Z.R., Vaitanis M.A., Shchetinina E.M. Rationale and method for the production of dairy dessert using berry raw materials. Scientific innovations for agricultural production: materials of the Intern. scientific and practical conf., dedicated. 100th anniversary of the Omsk State Agrarian University (February 21, 2018). Omsk, FGBOU VO Omsk GAU, 2018. pp. 1471–1475. (in Russian).
3. Magdeeva A.I., Petrova O.N. Development of dairy desserts with herbal additives (vanilla cream with amaranth flour). Food Technologies and Biotechnologies: XVI All-Russian Conference of Young Scientists, Postgraduates and Students with International Participation, dedicated to the 150th anniversary of the Periodic Table of Chemical Elements (April 16-19, 2019). Kazan, Publishing house of KNRTU, 2019. pp. 305–308. (in Russian).
4. N'metzyanova G.G., Gabdukaeva L.Z. The use of natural fruit and berry fillers in the technology of dairy products. Modern technologies: topical issues, achievements and innovations: a collection of articles of the XIII International Scientific and Practical Conference in 2 hours. Part 1. Penza: ICNS "Science and Education", 2018. pp. 34–37. (in Russian).
5. Musina O.N. Fruit and berry ingredients in the technology of dairy products. Dairy industry. 2021. no. 2. pp. 53–54. (in Russian).
6. Golubeva L.V., Dolmatova O.I., Grebenshchikov A.V., Kiryushina I.S. et al. Production of fermented milk drinks with herbal ingredients. Food industry, 2017. no. 2. pp. 47–49. (in Russian).
7. Kuzmyk U., Marynin A., Svyatnenko R., Zheludenko Y. et al. Prospects of use of vegetable raw materials in the technology of sour-milk dessert. EUREKA: Life Sciences, (3). 2021. pp. 29-35. doi:10.21303/2504-5695.2021.001848
8. Grynchenko N. Development of technology of semi-finished dessert products based on dairy and fruit-berry raw materials using the principles of colloid stabilization of milk. EUREKA: Life Sciences. 2018. no. 1. pp. 39-45. doi: 10.21303/2504-5695.2018.00539
9. Kalisetskaya E.I., Serova O.P., Slozhenkina M.I., Mosolova N.I. Low-calorie milk cream enriched with bioflavonoids. Innovative aspects of production technologies, examination of the quality and safety of agricultural raw materials and food products: materials of the international scientific-practical conference "Actual directions of innovative development of animal husbandry and modern technologies of food, medicine and technology", November 28-29, 2019 g. pos. Persianovsky: Donskoy State Agrarian University, 2019. pp. 285–289. (in Russian).
10. Kodentsova V.M., Risnik D.V. Fortified dairy products as a promising carrier of deficient micronutrients in the diet of Russians. Dairy Industry. 2021. no. 8. pp. 10-13. (in Russian).
11. Evdokimov I.A., Kulikova I.K., Misyura V.A., Volodin D.N. et al. Factors shaping the structure and consistency of dairy desserts. Dairy industry. 2019. no. 1. pp. 44–46. (in Russian).
12. Kuzmyk U., Marynin A., Svyatnenko R., Zheludenko Y., Kurmach M. Determining the Effect of Apple and Banana Powders Dried by Sublimation on the Quality Indicators of a Sour Milk Dessert during Storage. Eastern-European Journal of Enterprise Technologies. 2021. vol. 3. no. 11. pp. 111. doi: 10.15587/1729-4061.2021.228083
13. Peng F., He S., Yi H., Li Q. et al. Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein. International journal of food properties. 2018. vol. 21. no. 1. pp. 1190-1202. doi: 10.1080/10942912.2018.1460755
14. Dolmatova O.I., Pozhidaeva E.A., Grebenkina A.G. The use of wild herb extract in the production of fermented milk drink. Food Industry, 2017. no. 12. pp. 26–28. (in Russian).
15. Karimi M., Sekhavatizadeh S.S., Hosseinzadeh S. Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials. Food and Bioproducts Processing. 2021. vol. 127. pp. 244-254. doi: 10.1016/j.fbp.2021.03.003
16. Kalisetskaya E.I., Serova O.P., Slozhenkina M.I., Zlobina E.Yu. Low-calorie milk-based cream. Agricultural food innovations. 2019. no. 2 (6). pp. 88–93. (in Russian).
17. Bozhkova S.E., Gaivoronskaya N.S., Pogorelets T.P., Pilipenko D.N. et al. Technology of creamy desserts for preventive nutrition. Agrarian food innovations. 2019. no. 2 (6). pp. 67–73. (in Russian).
18. Kovalevskaya A.A., Drozdov A.N., Kalmanovich S.A. Development of technology and recipes for dairy desserts. Izvestiya vuzov. Food technology. 2018. no. 2-3. pp. 68–70. (in Russian).
19. Gurskaya A.S., Kurenkova N.A. Modern trends in the development of dairy-based desserts. Young researchers of agro-industrial and forestry complexes - to the regions. Volume 2. Part 2. Technical sciences: Collection of scientific papers based on the results of the V international youth scientific and practical conference. Vologda-Dairy, FGBOU VO Vologda State Medical Academy, 2020. pp. 24–28. (in Russian).
20. Dzyuba N., Valevskaya L., Atanasova V., Sokolovskaya A. et al. Elaboration of the recipe of the fermented milk dessert for child food. EUREKA: Life Sciences. 2017. no. 4. pp. 3-9. doi: 10.21303/2504-5695.2017.00371
Review
For citations:
Dolmatova O.I. Study of the rheological properties of a structured milk-containing product. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(3):168-173. (In Russ.) https://doi.org/10.20914/2310-1202-2021-3-168-173
Views:
346
Email this article 
Post a Comment 
