Research on the formation of the structure of dairy desserts with a combined composition of raw materials under the inﬂuence of technological factors-Reference-Cited by-同舟云学术

Research on the formation of the structure of dairy desserts with a combined composition of raw materials under the inﬂuence of technological factors

Published:2024-05-24 Issue:1 (186) Volume: Page:136-144
ISSN:2415-7635
Container-title:Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva
language:en
Short-container-title:Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva

Author:

Rudakova T.¹,Minorova A.¹,Moiseeva L.¹,Krushelnytska N.¹,Narizhnyy S.²,Korol-Bezpala L.²

Affiliation:

1. Institute of food resources of the national academy of sciences, Kyiv, Ukraine

2. Bila Tserkva National Agrarian University, Bila Tserkva, Ukraine

Abstract

Subject of study. Dairy products are complex in chemical composition and have a complex of various properties that affect the quality of the fnished product, in particular, its structure. Consumer demands for food quality are constantly growing, which leads to the improvement of technological processes. Therefore, the study of the inﬂuence of technological factors in the production of dairy products for dessert purposes on the formation of their structure is an urgent issue. The study aimed to investigate the inﬂuence of technological factors, in particular, different temperature regimes of packaging on the structure of the fnished product. The results. The article presents the results of studies on the formation of the structure of pudding and cream packaged at different temperatures. It has been shown that the ﬂow curves of dairy desserts, characteristic of thixotropic systems, change their structure under the inﬂuence of mechanical loads. It was found that samples of dairy desserts packaged immediately after thermomechanical processing had a lower thixotropy coefcient compared to samples packaged after cooling. It was found that the viscosity of the retentate-based milk dessert was 10-20 % lower than that of a similar product based on butter. In addition, the viscosity values for retentate-based pudding were 20- 30 % higher than for cream. Conclusions. It has been proved that the temperature of the packaging of dairy desserts, as one of the decisive technological factors, has an impact on the formation of the structure, and, as a result, on the quality of the fnished product. For example, to produce dairy desserts with a consistency typical of pudding or cream, it is necessary to pack at a temperature of at least 65°C. At the same time, the viscosity and ultimate shear stress for cream should be in the range of 55...75 Pa-s and 70...100 Pa, respectively, for pudding - 117...124 Pa-s and 90...110 Pa, respectively. Key words: dairy desserts, creams, puddings, combined composition of raw materials, temperature conditions, packaging, structure, rheological indicators, quality.

Publisher

The Bila Tserkva National Agrarian University

Reference15 articles.

1. Barnes, H. A., Hutton, J. F., Waiters, K. (1989). An introduction to rheology. Elsevier Science Publishers B.V., 201 p.

2. Fox, P. F. (1982). Developments in Dairy Chemistry: Functional milk proteins. Elsevier Applied Science, 383 p.

3. Bakshi, P., Yadav, A., Chandra, R., Yadav, B. (2019). Development of a process to prepare milk based dessert using bottle gourd and rice powder. Asian Journal Of Dairy and Food Research, Vol. 38, Issue 1, pp. 1–6. Available at:https://arccjournals.com/journal/ asian-journal-of-dairy-and-food-research/DR-1375.

4. Balaghi, S., Senge, B. (2014). Structural development of semi-solid dairy desserts inﬂuenced by hydrocolloids and temperature: Rheology and particle size distribution. International Dairy Journal, Vol, 39, Issue 1, pp. 184–192. DOI:10.1016/j.idairyj.2014.06.007.

5. Huang, K., Liu, Y., Zhang, Y., Cao, H., Luo, D. K., Yi, C., Guan, X. (2022). Formulation of plant-based yogurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory, and functional properties. Food Bioscience, 49, pp. 101–131. DOI:10.1016/j.fbio.2022.101831.