Influence of different concentrations of legume flour on the volume of extracted whey in sour milk product

Abstract

The object of research is fermented milk products based on goat milk, produced by the thermostatic method. The effect of legume flour with the introduction of 1.5; 2.0; 2.5 % by weight of the fermented milk product on the volume of extracted whey formed during a certain centrifugation time of fermented milk product is studied. One of the most problematic areas is that when the recipe ingredients change, even in unknown quantities, their rheological characteristics change. Technological approaches applied by scientists simultaneously with product enrichment change its organoleptic characteristics, thereby reducing the demand for the developed products. The food soy flour, enriched with iodine, and food chickpea flour, enriched with selenium, are used. The study of the volume of extracted whey in the fermented milk product is determined by syneresis analysis. It has been established that the use of legume flour in the concentration range of 1.5–2.5 % by weight of the product affects the structure of the fermented milk product towards its stabilization. Directly proportional dependence to the percentage of flour application is determined. A sample with a legume flour concentration of 2.5 % by weight of the product has the lowest percentage of extracted whey, since the curd in this sample is denser. This is due to the fact that during the joint use flour of legumes and microorganisms in goat milk, lactose decomposes, which, acting on calcium caseinate, replaces it with hydrogen, as a result of which denser fermented milk clot is formed.Compared to analogs of fermented milk products for special dietary nutrition, the use of legume flour provides such advantages as the usual structure and consistency of the product, and also covers the daily requirement for iodine from 12.6 to 21 % and the daily requirement for selenium from 18.4 to 30.6 %.