BIO Web Conf.
Volume 46, 2022International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
|Number of page(s)||6|
|Published online||22 April 2022|
Study of the consistency of defrosted aerated fermented milk desserts by rheological methods
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems; 12, st. Kostyakova, Moscow, 127422, Russia
* Corresponding author: firstname.lastname@example.org
The aim of the research was to quantify the consistency of defrosted aerated fermented milk desserts. The objects of research were samples of desserts with a mass fraction of fat of 2.5%, in one of the samples whey protein concentrate was used (WPC). Rotational viscometry, penetrometric and thermostatic methods were used. It has been established that the use of WPC allows increasing dynamic viscosity by 4.5 times, mixture overrun by 1.4 times, dimensional stability (less shrinkage degree) by 1.26 times, adhesion by 1.65 times and stickiness by 1.93 times. Also, the hardness decreases by 1.6 times and the elastic modulus by 1.65 times. The results obtained are of practical importance in substantiating the composition, parameters of the production process and the sale of defrosted aerated fermented milk desserts.
© The Authors, published by EDP Sciences, 2022
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