Текстура обезжиренного йогурта с изолятами и концентратами белков
https://doi.org/10.21323/2618-9771-2023-6-1-29-35
Аннотация
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.
При поддержке: Статья подготовлена в рамках выполнения исследований по государственному заданию № 075-01190-22-00 ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН.
Об авторе
И. А. Гурский
Всероссийский научно-исследовательский институт холодильной промышленности
Россия
Россия
Гурский Игорь Алексеевич — младший научный сотрудник, Лаборатория технологии мороженого
127422, Москва, ул. Костякова, 12
Teл.: +7–495–610–83–85
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Рецензия
Для цитирования:
Гурский И.А. Текстура обезжиренного йогурта с изолятами и концентратами белков. Пищевые системы. 2023;6(1):29-35. https://doi.org/10.21323/2618-9771-2023-6-1-29-35
For citation:
Gurskiy I.A. The texture of non-fat yogurt with proteins isolates and concentrates. Food systems. 2023;6(1):29-35. (In Russ.) https://doi.org/10.21323/2618-9771-2023-6-1-29-35
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