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- Title
Structure stabilization of fermented-milk pastes.
- Authors
Pasichniy, Vasyl; Yushchenko, Natalia; Mykoliv, Ivan; Kuzmyk, Ulyana
- Abstract
Introduction. To prevent moisture separation in fermented-milk products we suggest using unroasted buckwheat grains, which possess moisture-retaining and stabilizing qualities due to the content of mucus, protein, dietary fiber etc. Methods and materials. In the process of research we have studied stabilizing qualities of granulated to different degree of dispersion unroasted buckwheat grains as the components of the fermented-milk pasta and the effect of its milk-based dosing on the rheological qualities of the products. Results and discussion. It is experimentally established that a rational ratio between granulated buckwheat grains and solvent (lactoserum) equals to duty of water 4. It is also established that the swelling of unroasted buckwheat grains depends on the size of the particles. The lowest degree of swelling was observed when the particle was not more than 3 mm (15,8%). The highest degree of swelling was observed in samples sized less than 1 mm (22%). This dependence can be explained by the complication of moist diffusion inside indestructible grains' particle. The sample sized less than 2 mm had slightly different figure. Thus the sufficient degree of grain refining is not less than 2 mm. Water-retaining capacities of model samples have increased due to the rising degree of particles' dispersion. The water-retaining capacity was 74% if the particle's size did not exceed 1 mm whereas the particle's size was more than 3 mm, the water-retaining capacity lowered to 65%. In order to assess the stabilizing effect of the unroasted buckwheat grains we have investigated the rheological qualities of fermented-milk pastes. The amount of serumal-buckwheat and serumal-starch pastes was 10%. From the analysis of the rheological curves it was found that the model samples of fermented-milk pastes are similar in nature, shear stress in the samples with stabilizing substances is higher (320 Pa for the fermented-milk paste with granulated buckwheat grains, 270 Pa for the fermented-milk paste with a modified starch and 258 Pa for the fermented-milk paste without stabilizer). The stabilizing effect is sufficient to prevent spontaneous whey separation (synaeresis). Thus granulated grains of unroasted buckwheat are not inferior to the stabilizer of industrial production -- a modified starch. Conclusions. The usage of granulated grains of unroasted buckwheat ensures essential rheological features of the fermented-milk pastes and its stability in the storage process, indicating the prospects for further research on the development of fermented-milk pastes' technology with such type of filler.
- Subjects
FERMENTED milk; DAIRY products analysis; DAIRY rheology
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 3, p431
- ISSN
2304-974X
- Publication type
Article