STUDY OF THE QUALITY INDICATORS OF SOUR-DAIRY BEVERAGES WITH THE USE OF QUINOA FLOUR

Keywords: fermented milk drink, yogurt, quinoa flour, supplement, organoleptics, physical and chemical parameters, rheology, microbiological indicators, safety, technology

Abstract

Quinoa is widely used by vegetarians and vegans, it does not contain gluten. Despite its widespread use, there is little research on fermented beverages with the addition of quinoa flour. The aim of this article. Justification of the introduction of the amount of quinoa flour into the formula of a fermented milk drink, analysis of organoleptic and physicochemical indicators, improvement of the technology of a fermented milk drink with the addition of a plant component. Research methods. Research methods are organoleptic, physico-chemical, mathematical processing of experimental data using computer technologies. Results. The sensory analysis of the samples was similar in most indicators. The tasters liked the sweet, sour-milk, slightly spicy taste of the first sample. The second sample had an intense floury smell, taste and received low scores. To achieve these goals, it was worth studying the physico-chemical parameters of the product. During the fermentation of samples with quinoa flour, the pH decreases by 1,87 and 2,5 respectively. The viscosity of samples with quinoa flour increased during fermentation, and that of the control decreased. The same trend was observed for the indicator of moisture retention capacity. The presented results of microbiological studies show that all indicators of product safety are within normal limits. Conclusions and discussion. The developed fermented milk drink with the introduction of 25% quinoa flour most meets the requirements of consumers and will allow to expand the existing assortment. The scientific novelty of the obtained results lies in the fact that for the first time quinoa flour of the districted Quartet variety was proposed as a protein recipe component of a fermented milk drink. Its influence on the physico-chemical and rheological parameters of the finished product was studied. The practical significance of the obtained results is revealed in the possibility of using the proposed technology and recipe of sour milk drink in the conditions of dairy plants without replacing the equipment.

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Published
2023-06-16
How to Cite
Bolgova, N. V., & SamokhinaE. А. (2023). STUDY OF THE QUALITY INDICATORS OF SOUR-DAIRY BEVERAGES WITH THE USE OF QUINOA FLOUR. Bulletin of Sumy National Agrarian University. The Series: Mechanization and Automation of Production Processes, (1 (51), 9-13. https://doi.org/10.32782/msnau.2023.1.2