The development of formulation for curd products based on the methodology of risk qualimetry

Abstract

Abstract The authors suggest a new approach to the development of curd products formulation. The approach is based on the methodology of "risk qualimetry" which uses information-matrix models. Defect names are revealed and ranked by the detection rate, as well as reasons for the complaints about the curd products quality that had been coming from retail chains within 5 years. Moreover, the information-matrix model of the influence of the recipe ingredients on the risks of complaints about the curd product quality was presented. The values of the importance indicators were determined and the formulation factors were ranked: low-fat cottage cheese (185.8 points), a structurant (153.9), a functional ingredient (100.3), sugar syrup (60.0) and cream (54.2). The choice of a functional component and a structure former was substantiated. Those components would not only increase the nutritional value of the product, but also minimize the risks of inconsistencies. The formulation of a new curd product with functional components was developed: fat-free curd (65.0%), cream (24.3%), sugar syrup (8.0%), oats cryopowder (1.2%) and red grapes cryopowder (1.5%). The organoleptic evaluation of the prototype model showed high consumer properties.