foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-1-29-35foodsyst-226Research ArticleСтатьиThe texture of non-fat yogurt with proteins isolates and concentratesТекстура обезжиренного йогурта с изолятами и концентратами белковhttps://orcid.org/0000-0002-8177-3472ГурскийИ. А.GurskiyI. A.

Гурский Игорь Алексеевич — младший научный сотрудник, Лаборатория технологии мороженого

127422, Москва, ул. Костякова, 12

Teл.: +7–495–610–83–85

Igor A. Gurskiy, Junior Researcher, Ice Cream Technology Laboratory

12, Kostykova str., 127422, Moscow

Tel.: +7–495–610–83–85

iixrug@yandex.ruВсероссийский научно-исследовательский институт холодильной промышленностиРоссияRussian Scientific Research Institute of Refrigeration IndustryRussian Federation202307042023612935Copyright © Gurskiy I.A., 20232023Гурский И.А.Gurskiy I.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/226

Yogurt is one of the most common fermented milk products. It is consumed directly as food or used for the production of fermented milk desserts and ice cream. The urgent task for yogurt producers is improving product quality due to additionally introduced protein components. In this study, an effect of protein isolates and concentrates on the rheological parameters of yogurt was evaluated. The methods included the determination of dynamic viscosity and texture indices, such as hardness, gumminess, chewiness, springiness, cohesiveness and adhesiveness. The prepared yogurt samples were investigated immediately and after 30 days of storage at a temperature of 4±2°C. The water-holding capacity was evaluated. It has been established that introduction of whey proteins makes it possible to increase the water-holding capacity to 77% and 80%, respectively. The highest value of dynamic viscosity (19.3 and 26.1 Pa·s) was found in the samples with isolate and concentrate of native whey proteins after 5 hours of fermentation. A decrease in dynamic viscosity with the introduction of milk protein isolate, soy protein concentrate and native whey protein isolate was observed after 5 hours of fermentation. Addition of the protein components led to a significant increase in texture indices, except for cohesiveness. The highest cohesiveness value of 0.4 N·s was found in the sample without protein components and in the sample with whey protein concentrate. The indicators of hardness, gumminess, chewiness, springiness and adhesiveness were the highest in the sample with native whey protein isolate.

Йогурт является одним из самых распространенных кисломолочных продуктов. Его потребляют непосредственного в пищу и используют для производства кисломолочных десертов и мороженого. Актуальная задача для производителей йогурта — повышение качества продукта за счет дополнительно вносимых белковых компонентов. В данном исследовании оценивалось влияние изолятов и концентратов белков на реологические показатели йогурта. Методы включали определение динамической вязкости и выявление таких показателей текстуры, как твердость, липкость, разжевываемость, упругость, когезия и клейкость приготовленного йогурта через 30 суток его хранения при температуре 4±2°C. Была оценена влагоудерживающая способность образцов йогурта. Установлено, что внесение сывороточных белков позволяет повысить влагоудерживающую способность до 77% и 80% соответственно. Наибольшее значение динамической вязкости через 5 ч сквашивания (19,3 и 26,1 Па·с) было установлено в образцах, содержащих концентрат и изолят нативных сывороточных белков. При внесении изолята молочных, концентрата соевых и изолята нативных сывороточных белков наблюдалось снижение динамической вязкости через 5 ч сквашивания. Добавление белковых компонентов приводило к значительному увеличению показателей текстуры (за исключением когезии). Наибольшее значение когезии, равное 0,4 Н·с, было установлено в образце без белковых компонентов и в образце с концентратом сывороточных белков. Показатели твердости, липкости, разжевываемости, упругости и клейкости имели наибольшее значение в образце с изолятом нативных сывороточных белков.

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The authors declare that there are no conflicts of interest present.