JUSTIFICATION OF THE COMPONENT COMPOSITION FOR MILK DRINKS WITH VEGETABLE FILLERS
DOI:
https://doi.org/10.31073/foodresources2025-25-02Keywords:
flour, swelling coefficients, moisture retention capacity, component composition, organoleptic indicators, physicochemical indicators, fruit and vegetable powdersAbstract
Subject. The creation of high-quality dairy products of a new generation, including dairy drinks with a predicted composition, is based on the selection of different types of raw materials in such proportions that ensure excellent quality of the finished drink. To increase the nutritional value of dairy drinks, reduce the calorie content of the product and improve the taste and technological characteristics, it is advisable to combine secondary dairy and plant raw materials. Purpose. To substantiate the component composition of dairy drinks by selecting a dairy base and fillers of plant origin. Methods. The organoleptic and physicochemical indicators of experimental samples of model mixtures were determined using generally accepted standardized research methods. Results. The technological properties of plant raw materials for further use in dairy drinks were investigated, in particular its ability to recover. The swelling coefficients of different types of flour (hemp, sesame, amaranth, flax, rice) and fruit and vegetable powders (apple, blackcurrant, pumpkin) were determined using different reducing media: water, milk whey and skim milk. Based on the results of the research, skim milk was selected as the milk base for the production of milk drinks with vegetable fillers. Conclusions. Compositions of model mixtures based on skim milk and vegetable fillers were developed. By conducting an organoleptic evaluation of model mixtures, a harmonious combination of the milk base and vegetable components was determined. The physicochemical parameters of the mixtures were investigated. It was established that the indicators of active acidity are in the range of neutral values (6.51-6.89 pH units), and the indicators of the mass fraction of dry substances are within 16-18%, which is acceptable for the taste characteristics and structure of milk drinks. The component composition of model mixtures is substantiated, which will later serve as the basis for the development of milk drink recipes. Scope of application of the results. The results of scientific work will contribute to the development of recipes and technology for the production of milk drinks, expanding the range of dairy products of increased nutritional value for different age groups of the population.
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