The evaluation of structural-mechanical properties of the functional fermented milk product

Abstract

In the conditions of high competition on the market of food products producers have to carry out a search for new kinds of raw materials in order to diversify the assortment of produced products. Adding raw materials and ingredients of different origin of the composition of dairy products irrevocably leads to the change of quality parameters. One of such parameters is consistence. To control the consistence, it is necessary to check it orgonaleptically and study the structural-mechanical properties of the product under development. In the work, consistence of the samples of a newly developed fundamental fermented dairy product with wheat brans was studied by an organoleptic method and a method of rotational viscometry. The necessity of the conducted studies is conditioned by the fact that using only organoleptic method for the evaluation of the consistence is not always objective as it depends on the skills and qualifications of a specialist who carries out a study. The appliance of the method of rotational viscometry allows describing a model of body flow mathematically, defining effective viscosity and other characteristics. Rheological characteristic were identified with the help of the rotation viscometer Rheotest. The samples of a fermented dairy product with wheat brans were the objects of the study. Their amount in the product was from 0 to 10 %. As the result of the conducted organoleptic and rheological studies of consistence of the samples of the functional fermented dairy product with wheat brans, it was concluded that the new product, depending from mass fraction of wheat brans in the composition, could be referred to a drinkable or eaten by a spoon types. It was found out that according to the flow character the functional fermented dairy product could be referred to pseudoplastic bodies.