IMPROVEMENT OF THE TECHNOLOGY OF CURD MASSES USING VIBURNUM POWDER
Abstract
Dairy products are the basis of the diet of people of all ages and status. An analysis of literary sources showed that viburnum is a promising raw material for food production. For the production of products balanced by the chemical composition, a combination of raw materials of animal and vegetable origin should be used. The purpose of the study is to substantiate the formulation of curd masses using derivative products of viburnum processing. When performing the work, standard, generally accepted research methods were used. Three samples were selected for the study: control (curdled mass), 1st – the content of viburnum powder 5%, 2nd – the content of viburnum powder 10%. Research results. A feature of the developed technological scheme is the use of viburnum powders made according to the technology developed by scientists of Sumy NAU. Viburnum powder, according to the developed technology, is introduced into the recipe along with other components at the mixing stage. The recipe of the curd masses was chosen according to the technological instructions for obtaining the finished product in accordance with the requirements of DSTU 4503:2005 “Curd products. General technical conditions". Samples of curd masses with viburnum powder had a homogeneous, smearing consistency. According to the results of sensory analysis, Sample 1 received the highest values. According to the research results, all indicators met the requirements of DSTU. The acidity of Sample 1 is higher than the acidity of Control, which is explained by the presence of a large amount of organic acids in the composition of viburnum powders. It has been established that the addition of viburnum powder leads to a decrease in the moisture content of the finished product. This is due to the fact that the dietary fiber contained in viburnum powders has the ability to retain moisture. The limiting shear stress of the control sample is 305∙10-2Pa, and that of the sample with viburnum powder is 316∙10-2Pa. The results showed that all samples have a plastic, smearing structure. It has been established that the proposed type of filler has a positive effect on the structural and mechanical properties of the curd mass. Findings. Viburnum fruits are rich in biologically active substances that are well preserved during processing and storage. The optimal percentage of adding viburnum powder is 5. According to all physical and chemical indicators, the developed product meets the requirements of the standard for curd masses.
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