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Pas'ko O. V., Lisin P. A., Tarasova E. Yu.
Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions
DOI: 10.21443/1560-9278-2016-3-593-602
Abstract. Combining animal and plant components is a promising direction of creating specialized foods of high biological and nutritional value. In this regard, research aimed at developing a fermented product technology based on combination of raw milk and grain products is relevant. In researches a set of generally accepted standard methods including physical-chemical, microbiological, biochemical, rheological, and mathematical methods of statistical processing of research results and development of mathematical models has been applied. The paper presents the results of research aimed at developing the technology of fermented milk – cereal product. In the first phase of research to substantiate product composition the systematic approach has been applied considering components of the product, changes of their status and properties as the current biotechnological systems (BPS). Selection of the grains' optimum ratio in the composition has been carried out on the basis of a set of indicators: the chemical composition and energy value, the content of B vitamins and dietary fibers, the indicator of biological value, organoleptic characteristics. Analysis of the combined results allows choose cereal flakes composition ratio of 1 : 1 : 1 (Oatmeal : Barley : Rye) for further studies. As the main source of carbohydrate honey is used, it also improves the organoleptic properties of the product. Nutritional supplement glycine is used as a modifier of taste and smell. It has been found that introduction of glycine at 0.1 % in the BPS "milk – cereal composition" naturally decreases the intensity of taste and smell of cereal composition. The effect of particle size distribution of cereal composition on properties of the biotechnological system of milky cereal product has been established as well. For technology of the developed product the fraction selected cereal composition (Oatmeal : Barley : Rye as a 1 : 1 : 1) with a particle size of 670-1 000 microns has been chosen. Analytical and experimental studies have revealed the influence of particle size distribution of cereal composition on the properties of the biotechnological system of milk – cereal product
Keywords: fermented milk – cereal product, texture, grain size, biotechnological system
Printed reference: Pas'ko O. V., Lisin P. A., Tarasova E. Yu. Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions // Vestnik of MSTU. 2016. V. 19, No 3. P. 593-602.
Electronic reference: Pas'ko O. V., Lisin P. A., Tarasova E. Yu. Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions // Vestnik of MSTU. 2016. V. 19, No 3. P. 593-602. URL: http://vestnik.mstu.edu.ru/V19_3_n67/5_Pasko_593_602.pdf.
