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A RATIONALE FOR STABILIZATION SYSTEMS FOR DAIRY DESSERTS WITH COMBINED RAW MATERIAL COMPOSITION
https://doi.org/10.31073/foodresources2022-18-13
Tetyana Rudakova, Iryna Romanchuk, Antonina Minorova, Liudmyla Moiseeva, Nataliia Krushelnytska, Sergiy Narizhnyy
Pages: 131-141
https://doi.org/10.31073/foodresources2022-18-13
Tetyana Rudakova, Iryna Romanchuk, Antonina Minorova, Liudmyla Moiseeva, Nataliia Krushelnytska, Sergiy Narizhnyy
Pages: 131-141
Abstract
Subject of research. One of the promising areas of technology development is to expand the range of dessert products using secondary dairy and new domestic vegetable raw materials. The result of compiling prescription compositions of dairy desserts with different components is a simultaneous increase in organoleptic characteristics, structural and mechanical properties, biological and nutritional value of the finished product. The use of a complex of stabilizing substances (whey proteins, inulin, starch and flour) in the production of dairy desserts with a complex dispersed structure requires scientific substantiation, because when interacting with milk-based components, they can, under certain conditions, give the finished product new, including organoleptic characteristics . The aim of the work was to substantiate technological decisions on the choice of stabilization systems for different types of dairy desserts on the basis of sensory evaluation of their properties. Methodology. Research has been conducted on the development of such types of dairy desserts as puddings and creams based on buttermilk or retentate. Taking into account the specific properties of each ingredient included in the stabilizer of the structure, we have proposed stabilization systems for pudding: "gelatin - starch" and "whey protein concentrate - rice flour - inulin"; for cream: "whey protein concentrate - inulin" and "dry demineralized whey - rice flour-inulin". Results. It was found that a successful combination of components in the stabilization system for pudding was "gelatin-starch", for cream - "whey protein concentrate-inulin", both on the basis of buttermilk and retentate. Organoleptic evaluation of the above dairy desserts was in the range of 5-4 points on taste profiles. In terms of structural characteristics, the consistency they met the requirements. Conclusions. Selected are raw materials of animal and vegetable origin and the ratio of components in the stabilization systems for dairy desserts. It is noted that in the formation of organoleptic indicators of dairy desserts one of the important indicators is the rheological characteristics of structured products, which depended on the composition of the stabilization system.
Keywords: dairy desserts, cream, pudding, buttermilk, retentate, stabilization systems, dry whey protein concentrate, demineralized dry whey, inulin, rice flour, starch, gelatin, organoleptic characteristics
Subject of research. One of the promising areas of technology development is to expand the range of dessert products using secondary dairy and new domestic vegetable raw materials. The result of compiling prescription compositions of dairy desserts with different components is a simultaneous increase in organoleptic characteristics, structural and mechanical properties, biological and nutritional value of the finished product. The use of a complex of stabilizing substances (whey proteins, inulin, starch and flour) in the production of dairy desserts with a complex dispersed structure requires scientific substantiation, because when interacting with milk-based components, they can, under certain conditions, give the finished product new, including organoleptic characteristics . The aim of the work was to substantiate technological decisions on the choice of stabilization systems for different types of dairy desserts on the basis of sensory evaluation of their properties. Methodology. Research has been conducted on the development of such types of dairy desserts as puddings and creams based on buttermilk or retentate. Taking into account the specific properties of each ingredient included in the stabilizer of the structure, we have proposed stabilization systems for pudding: "gelatin - starch" and "whey protein concentrate - rice flour - inulin"; for cream: "whey protein concentrate - inulin" and "dry demineralized whey - rice flour-inulin". Results. It was found that a successful combination of components in the stabilization system for pudding was "gelatin-starch", for cream - "whey protein concentrate-inulin", both on the basis of buttermilk and retentate. Organoleptic evaluation of the above dairy desserts was in the range of 5-4 points on taste profiles. In terms of structural characteristics, the consistency they met the requirements. Conclusions. Selected are raw materials of animal and vegetable origin and the ratio of components in the stabilization systems for dairy desserts. It is noted that in the formation of organoleptic indicators of dairy desserts one of the important indicators is the rheological characteristics of structured products, which depended on the composition of the stabilization system.
Keywords: dairy desserts, cream, pudding, buttermilk, retentate, stabilization systems, dry whey protein concentrate, demineralized dry whey, inulin, rice flour, starch, gelatin, organoleptic characteristics
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