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OPTIMIZATION OF RHEOLOGICAL INDICATORS OF YOGHURT STRUCTURE WITH ADDITION OF HEMP SEED PROTEIN ISOLATE
https://doi.org/10.31073/foodresources2022-18-05
Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Olena Semernya
Pages: 51-60
https://doi.org/10.31073/foodresources2022-18-05
Anna Helikh, Svitlana Danylenko, Tetiana Kryzhska, Olena Semernya
Pages: 51-60
Abstract
Dairy products are the most important component of a person's diet. They account for 20% of human needs for protein and 30% for fat. In the field of food technology for the production of dairy products, the priority areas are work related to the creation of technological processes for the manufacture of products with specified composition and properties, with the integrated use of raw materials. The aim of the work is to optimize the rheological parameters of the structure of yogurt with the addition of hemp seed protein isolate. Research methods. The use of a large number of new ingredients requires the involvement of modern computer information technology for the rapid calculation of products with new composition and properties. When designing the composition of dairy products with a given nutritional and biological value should take into account one of the most important indicators of quality – the structure of the product. To control the consistency requires rheometric studies, which allow to determine the rational conditions for measuring the structural and mechanical characteristics of dairy products, which will create the preconditions for the development of regulatory documentation for the control of rheological parameters. Structural and mechanical characteristics of yogurt were determined using a rotary viscometer Atago Visco with a temperature sensor. The object of the study was yogurt with a fat content of 2.5%, enriched with hemp seed protein isolate – yogurt enriched. Research results. The kinematic characteristics of the destruction of the structure of enriched yogurt are given. A regression two-factor model of changing the effective viscosity of yogurt depending on the product temperature and mechanical impact – shear rate gradient has been developed. The dominant factor in changing the structure of yogurt is the shear rate. Experimental data have shown that the structure of yogurt changes from abnormally viscous (pseudoplastic) to Newtonian fluid when crossing the 10 min-1 shear rate gradient threshold. The consistency of the product at a shear rate of more than 10 min-1 does not meet regulatory requirements.
Keywords: yogurt, hemp seed protein isolate, computer modeling, recipe optimization, rheological parameters
Dairy products are the most important component of a person's diet. They account for 20% of human needs for protein and 30% for fat. In the field of food technology for the production of dairy products, the priority areas are work related to the creation of technological processes for the manufacture of products with specified composition and properties, with the integrated use of raw materials. The aim of the work is to optimize the rheological parameters of the structure of yogurt with the addition of hemp seed protein isolate. Research methods. The use of a large number of new ingredients requires the involvement of modern computer information technology for the rapid calculation of products with new composition and properties. When designing the composition of dairy products with a given nutritional and biological value should take into account one of the most important indicators of quality – the structure of the product. To control the consistency requires rheometric studies, which allow to determine the rational conditions for measuring the structural and mechanical characteristics of dairy products, which will create the preconditions for the development of regulatory documentation for the control of rheological parameters. Structural and mechanical characteristics of yogurt were determined using a rotary viscometer Atago Visco with a temperature sensor. The object of the study was yogurt with a fat content of 2.5%, enriched with hemp seed protein isolate – yogurt enriched. Research results. The kinematic characteristics of the destruction of the structure of enriched yogurt are given. A regression two-factor model of changing the effective viscosity of yogurt depending on the product temperature and mechanical impact – shear rate gradient has been developed. The dominant factor in changing the structure of yogurt is the shear rate. Experimental data have shown that the structure of yogurt changes from abnormally viscous (pseudoplastic) to Newtonian fluid when crossing the 10 min-1 shear rate gradient threshold. The consistency of the product at a shear rate of more than 10 min-1 does not meet regulatory requirements.
Keywords: yogurt, hemp seed protein isolate, computer modeling, recipe optimization, rheological parameters
References
1. Asiimwe A., Kigozi J., Muyonga J. (2021). Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder. Asian Food Science Journal. 20(5), 38-49 https://doi.org/10.9734/AFSJ/2021/v20i530297.
2. Hussein Z. E. H., Silva J. M., Alves E. S., Castro M. C., Ferreira C. S. R., Chaves M. L. C., Bruni A. R. da S., Santos O. O. (2021). Technological advances in probiotic stability in yogurt: a review. Research, Society and Development. 10(12), p. e449101220646, 2021. https://doi.org/10.33448/rsd-v10i12.20646.
3. Das K., Choudhary R., Witrick K. (2019). Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. LWT. 108, 69-80. https://doi.org/10.1016/j.lwt.2019.03.058.
4. Yupardhi W., Oka I., Pratiwi A., Sutarpa I., Miwada I. (2015). Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One. Animal Production. 17, 56. https://doi.org/10.20884/1.anprod.2015.17.1.486.
5 Iqbal A., Iqtidar A. Khalil I.A., Ateeq N., Muhammad Sayyar Khan M. (2006). Nutritional quality ofimportant food legumes. Food Chemistry. 97, 331-335
6. Dabija A., Codina G. G., Gatlan A. M., Sanduleac E. T., Rusu L. (2018). Effects of some vegetable proteins addition on yogurt quality. Scien. Study Res. - Chem. Chem. Eng. Biotech. Food Ind. 19(2), 181–192.
7. Wongeiam W., Sriwattana S., Chokumnoyporn N., Doungtip P., Bai Ngew S. (2021) Supplementation of sesame protein concentrates from sesame meal in rice cookies: physical and sensory quality. International Journal of Agriculture Innovation Technology and Globalisation. 2 (2), 173. https://doi.org/10.1504/ijaitg.2021.119708
8. Loveday S.M., Sarkar A., Singh H. (2013) Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology. 33(1), 5–20. https://doi.org/10.1016/j.tifs.2013.
9. Harte F., Clark S., Barbosa-Cánovas G.V. (2007). Yield Stress for Initial Firmness Determination on Yogurt. J. Food Eng. 80, 990–995.
10. Janhøj T., Petersen C.B., Frøst M.B., Ipsen R. (2006). Sensory and Rheological Characterization of Low-Fat Stirred Yogurt. J. Texture Stud. 37, 276–299.
11. Nguyen P.T.M., Kravchuk O., Bhandari B., Prakash S. (2017). Effect of Different Hydrocolloids on Texture, Rheology, Tribology and Sensory Perception of Texture and Mouthfeel of Low-Fat Pot-Set Yoghurt. Food Hydrocoll. 72, 90–104. https://doi.org/10.1016/j.foodhyd.2017.05.035.
12. Karagül-Yüceer Y., Drake M.A. (2013). Sensory analysis of yogurt. In: White, C.H., Kilara, A., (Eds.). Manufacturing yogurt and fermented milks (3rd ed). John Wiley & Sons., 353-367.
13. Najgebauer-Lejko D., Witek M., Żmudziński D., Ptaszek A. (2020) Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. J Dairy Sci. 103(12), 11039-11049. doi: 10.3168/jds.2020-19032.
14. Rajvir Singh, Malreddy Nikitha, Shwetnisha, Nongmaithem Mangalleima. (2021). The Product and the Manufacturing of Yoghurt. International Journal for Modern Trends in Science and Technology. 7, 48-51. https://doi.org/10.46501/IJMTST0710007.
15. Sfakianakis P., Tzia C. (2014). Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 3(1), 176-193. https://doi.org/10.3390/foods3010176.
16. Ciron C. I. E., Gee V. L., Kelly A. L., Auty, M. A. E. (2012). Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry. 130(3), 510–519. https://doi.org/10.1016/j.foodchem.2011.07.056.
17. Morell P., Hernando I., Llorca E., Fiszman S. (2015). Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Res. Int. 70, 64–73 https://doi.org/10.1016/j.foodres.2015.01.024.
18. Grasso N., Alonso-Miravalles L., O’Mahony J.A. (2020). Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts. Foods. 9, 252. https://doi.org/10.3390/foods9030252.
19. Zlatev Z., Dimitrova A., Baycheva S., Vasilev M. (2016). Analysis of information processes in the production of yogurt. Journal of Innovation and entrepreneurship. IV(2), 43-59
20. DSTU 4343: 2004. Yogurti. Mention the technical know-how [official copy 01.01.2010]. K .: DP "UkrNDNTS", 2015, 9 pp.
21. Gupta M.K., Torrico D.D., Ong L., Gras S.L., Dunshea F.R., Cottrell J.J. (2022). Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods. 4. 11(3), 463. https://doi.org/10.3390/foods11030463.
22. Van Marle M., Van den Ende D., De Kruif C., Mellema J. (1999). Steady-shear viscosity of stirred yogurts with varying ropiness. J. Rheol. 43, 1643 https://doi.org/10.1122/1.551065.
1. Asiimwe A., Kigozi J., Muyonga J. (2021). Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder. Asian Food Science Journal. 20(5), 38-49 https://doi.org/10.9734/AFSJ/2021/v20i530297.
2. Hussein Z. E. H., Silva J. M., Alves E. S., Castro M. C., Ferreira C. S. R., Chaves M. L. C., Bruni A. R. da S., Santos O. O. (2021). Technological advances in probiotic stability in yogurt: a review. Research, Society and Development. 10(12), p. e449101220646, 2021. https://doi.org/10.33448/rsd-v10i12.20646.
3. Das K., Choudhary R., Witrick K. (2019). Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. LWT. 108, 69-80. https://doi.org/10.1016/j.lwt.2019.03.058.
4. Yupardhi W., Oka I., Pratiwi A., Sutarpa I., Miwada I. (2015). Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One. Animal Production. 17, 56. https://doi.org/10.20884/1.anprod.2015.17.1.486.
5 Iqbal A., Iqtidar A. Khalil I.A., Ateeq N., Muhammad Sayyar Khan M. (2006). Nutritional quality ofimportant food legumes. Food Chemistry. 97, 331-335
6. Dabija A., Codina G. G., Gatlan A. M., Sanduleac E. T., Rusu L. (2018). Effects of some vegetable proteins addition on yogurt quality. Scien. Study Res. - Chem. Chem. Eng. Biotech. Food Ind. 19(2), 181–192.
7. Wongeiam W., Sriwattana S., Chokumnoyporn N., Doungtip P., Bai Ngew S. (2021) Supplementation of sesame protein concentrates from sesame meal in rice cookies: physical and sensory quality. International Journal of Agriculture Innovation Technology and Globalisation. 2 (2), 173. https://doi.org/10.1504/ijaitg.2021.119708
8. Loveday S.M., Sarkar A., Singh H. (2013) Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology. 33(1), 5–20. https://doi.org/10.1016/j.tifs.2013.
9. Harte F., Clark S., Barbosa-Cánovas G.V. (2007). Yield Stress for Initial Firmness Determination on Yogurt. J. Food Eng. 80, 990–995.
10. Janhøj T., Petersen C.B., Frøst M.B., Ipsen R. (2006). Sensory and Rheological Characterization of Low-Fat Stirred Yogurt. J. Texture Stud. 37, 276–299.
11. Nguyen P.T.M., Kravchuk O., Bhandari B., Prakash S. (2017). Effect of Different Hydrocolloids on Texture, Rheology, Tribology and Sensory Perception of Texture and Mouthfeel of Low-Fat Pot-Set Yoghurt. Food Hydrocoll. 72, 90–104. https://doi.org/10.1016/j.foodhyd.2017.05.035.
12. Karagül-Yüceer Y., Drake M.A. (2013). Sensory analysis of yogurt. In: White, C.H., Kilara, A., (Eds.). Manufacturing yogurt and fermented milks (3rd ed). John Wiley & Sons., 353-367.
13. Najgebauer-Lejko D., Witek M., Żmudziński D., Ptaszek A. (2020) Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. J Dairy Sci. 103(12), 11039-11049. doi: 10.3168/jds.2020-19032.
14. Rajvir Singh, Malreddy Nikitha, Shwetnisha, Nongmaithem Mangalleima. (2021). The Product and the Manufacturing of Yoghurt. International Journal for Modern Trends in Science and Technology. 7, 48-51. https://doi.org/10.46501/IJMTST0710007.
15. Sfakianakis P., Tzia C. (2014). Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 3(1), 176-193. https://doi.org/10.3390/foods3010176.
16. Ciron C. I. E., Gee V. L., Kelly A. L., Auty, M. A. E. (2012). Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry. 130(3), 510–519. https://doi.org/10.1016/j.foodchem.2011.07.056.
17. Morell P., Hernando I., Llorca E., Fiszman S. (2015). Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Res. Int. 70, 64–73 https://doi.org/10.1016/j.foodres.2015.01.024.
18. Grasso N., Alonso-Miravalles L., O’Mahony J.A. (2020). Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts. Foods. 9, 252. https://doi.org/10.3390/foods9030252.
19. Zlatev Z., Dimitrova A., Baycheva S., Vasilev M. (2016). Analysis of information processes in the production of yogurt. Journal of Innovation and entrepreneurship. IV(2), 43-59
20. DSTU 4343: 2004. Yogurti. Mention the technical know-how [official copy 01.01.2010]. K .: DP "UkrNDNTS", 2015, 9 pp.
21. Gupta M.K., Torrico D.D., Ong L., Gras S.L., Dunshea F.R., Cottrell J.J. (2022). Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods. 4. 11(3), 463. https://doi.org/10.3390/foods11030463.
22. Van Marle M., Van den Ende D., De Kruif C., Mellema J. (1999). Steady-shear viscosity of stirred yogurts with varying ropiness. J. Rheol. 43, 1643 https://doi.org/10.1122/1.551065.
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