The influence of plant components on physicochemical and structural-mechanical properties of curd dessert

Abstract

The article presents results of a research on the quality parameters of raw cow milk and a curd product developed. The parameters of raw cow milk were evaluated according to the following methods: sensory aspects according to GOST R ISO 22935-2-2011, the protein weight fraction by the Kjeldahl method (GOST R 53951-2010), fat by the acid-butyrometric method (GOST 5867-90), acidity by potentiometric method (GOST R 54669-2011), and density by hydrometric method (GOST R 54758-2011). The physicochemical parameters of the curd product samples were studied according to the generally accepted methods, i.e. the protein weight fraction by the Kjeldahl method (GOST R 54662-2011), fat by the acid-butyrometric method (GOST 5867-90), and pH by the potentiometric method (GOST 32892-2014). The developed product samples were examined for their storage capacity; the nutritional and biological values were determined using the reference tables developed by I.M. Skurikhin. According to the research results, a plant component, namely, blackcurrant jam added to the product to enrich its composition and impart certain sensory properties to the product has been considered appropriate. There has been revealed the optimal concentration of a plant component that improved the sensory characteristics of the curd dessert, i.e. jam of 15% of the curd base and dihydroquartzitin of 0.05% of the curd base. The research has also found that blackcurrant jam in the recipe increased the weight fraction of protein by 0.3% and the weight fraction of fat in dry matter by 1.3% in the cottage cheese dessert. Dihydroquercetin in the product composition favorably affected the shelf life of the curd dessert in comparison with Control sample, since this additive leveled oxidative reactions, contributing to the spoilage of the curd dessert in storage of the product. According to the research results, all the components added into the curd dessert recipe had a positive effect not only on sensory and physicochemical indicators, but also on biological and nutritional value.