Study of rheological characteristics of fermented milk paste with spices
Research object: rheological characteristics of fermented milk pastes with spices. Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process f...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN RU UK |
| Publicado: |
PC Technology Center
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/16bb09a890344cf2b4d9d68c8834a490 |
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| Sumario: | Research object: rheological characteristics of fermented milk pastes with spices.
Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process for the production of fermented milk products.
Main scientific results: the results of the dispersion analysis of spices show that their particle size is in the range of 250 … 400 microns. This size is optimal for the extraction of biologically active substances of spices, which will contribute to greater assimilation by the human body. And also optimally to avoid caking of raw materials and the manifestation of moisture-absorbing properties.
It was found that the degree of syneresis of fermented milk pastes with spices is within 10 %. With the addition of cinnamon and fenugreek spices, the degree of syneresis is lower compared to other examples. This is due to the fact that spices contain a solution of fiber, which allows them to retain free moisture. The spice cinnamon is a dried bark that naturally contains polysaccharides, while fenugreek contains up to 30 % mucus, which also has a high moisture-absorbing capacity. With such a low serum separation, the stabilizing effect is sufficient to prevent spontaneous whey separation.
Based on the results of the rheological properties of the product, it was established that fermented milk pastes belong to viscoplastic systems with a normal consistency. There was a slight difference in the shear stress index for pastes based on fermented milk low-fat soft dietary cheese and sour cream with a fat mass fraction of 20 % – by an average of 50 Pa. This characteristic is due to the hydrophilic characteristics of the protein.
The area of practical use of the research results: scientific research concerns the technology of dairy products in the food industry.
Innovative technological product: the obtained scientific result is an opportunity to improve the technological process of fermented milk products.
The scope of implementation of an innovative technological product: the results obtained give grounds to assert the ability to translate into a real industrial creation. |
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