Studying the quality indicators of the enriched sour cream product
https://doi.org/10.20914/2310-1202-2024-3-67-72
Abstract
Currently, scientists are developing in the field of improving the composition and quality of sour cream and sour cream products. The main part of these products has a functional orientation due to the inclusion of additional ingredients in the composition. The use of food additives containing iodine in the technology of sour cream products is of interest. Seaweed (kelp) is the most iodine-rich. In addition, kelp is rich in vitamins A, B, C, E, D and antioxidants, iron, magnesium, bromine, etc. Seaweed contains enterosorbents - substances capable of removing toxins from the human body; fucoxanthin – accelerates metabolism, dietary fiber. The product obtained at the Department of Technology of Animal Products of VGUIT contains the following components: milk cream, sour cream starter, kelp powder. In order to establish the optimal dosage of the vegetable component, kelp powder was introduced at the fermentation stage of the mixture in an amount from 0.5 to 2.0%. The optimal dosage of 1.0-1.5% has been determined. The addition of seaweed powder above the indicated dosage led to a deterioration in the organoleptic characteristics of the product. The sour cream product was obtained using traditional technology. A special feature was the operations of preparation and application of starter culture and kelp powder. It was found that the degree of grinding of dried seaweed powder has a significant effect on the quality of the sour cream product. The sour cream product had a sour-milk taste and smell, had a white with a cream tint with slight inclusions of kelp particles. During the entire storage period, organoleptic, physico-chemical and microbiological parameters were determined. The viscosity of the test sample increased by 32% compared to the control one was determined. The consistency of the sour cream product is stable during storage. According to the research results, the sour cream product has a strong connection with the clot. The addition of kelp powder makes it possible to obtain a sour cream product with an enriched vitamin and mineral composition.
About the Authors
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
K. Y. Panfilova
Voronezh State University of Engineering Technologies
student, animal origin products technology department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Dolmatova O.I., Panfilova K.Y. Studying the quality indicators of the enriched sour cream product. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(3):67-72. (In Russ.) https://doi.org/10.20914/2310-1202-2024-3-67-72
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