Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators
| Autor: | Maryna Samilyk, Anna Helikh, Taisia Ryzhkova, Natalia Bolgova, Yuliya Nazarenko |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
strawberry jam 020209 energy Population 0211 other engineering and technologies Energy Engineering and Power Technology 02 engineering and technology Shelf life Industrial and Manufacturing Engineering strawberry powder Viscosity food Rheology Management of Technology and Innovation 021105 building & construction lcsh:Technology (General) 0202 electrical engineering electronic engineering information engineering lcsh:Industry candied beets Food science Electrical and Electronic Engineering education natural yogurt education.field_of_study Chemistry Applied Mathematics Mechanical Engineering Food additive Recipe structure stabilizers Computer Science Applications effective viscosity Control and Systems Engineering lcsh:T1-995 Composition (visual arts) Fermentation lcsh:HD2321-4730.9 |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (104), Pp 46-51 (2020) |
| ISSN: | 1729-4061 1729-3774 |
| Popis: | The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the technology of yogurt is analyzed. The studies are relevant in view of improving the quality of yogurts and giving them the status of natural ones due to removing stabilizers, flavors and aromatic additives from their composition. In addition, the introduction fillers into the recipe of yogurts, as a rule, leads to a deterioration of their rheological parameters: a decrease in viscosity, separation of whey and deterioration of the taste properties of the product. This causes an increase in the amount of flavors and stabilizers introduced into their composition, which negatively affects the population of “living microflora” and the biological value of the product. It is found that all the fillers (strawberry powder, candied beets and strawberry jam) had no negative effect on the fermentation process. The influence of dietary fibers that are part of fillers (candied beets, strawberry powder and strawberry jam) on the rheological properties of the product is investigated. Changes in viscosity, water-holding capacity, active and titrated acidity of yogurts with different types of fillers were determined and analyzed immediately after production and during storage. The positive effect of pectin-containing fillers on the hydrophilic properties of yogurts, which increase the water-holding capacity of the product by 2–3%, is experimentally shown. Based on the data obtained, the feasibility of using the proposed types of fillers, namely strawberry powder and candied beets, in yogurt production without the use of stabilizers, flavors and other food additives is proved. Storage capacity is found, yogurts are developed and shelf life specified in the regulatory documents is determined |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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