Study of the rheological properties of a structured milk-containing product

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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.

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Milk-containing product, flavoring components, technology, rheology, pectin

Короткий адрес: https://readera.org/140259877

IDR: 140259877   |   DOI: 10.20914/2310-1202-2021-3-168-173

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