Research of the effect of homogenization of milk mixtures on the formation of physico-chemical indicators of yogurt with starch products
Year: 2024
Type: article
Abstract: Yogurt Maltodextrin Glucose syrup Homogenization Degree of syneresis FermentationHomogenization of dairy mixtures in low-fat yogurt production is not a mandatory technological operation; however, it is often applied to improve the consumer properties of fermented beverages.When maltodextrin (dextrose equivalent 10) and glucose syrup (dextrose equivalent 40) are used in yogurt as structuring agents, sweetening ingredients, and sources of non-fat dry substances, it is appropriate to study the effectiveness of homogenization in the technology of this beverage.In the MathCad 15 software, 3D graphic models were obtainned and optimal pressure and temperature ranges for the homogenization process of dairy mixtures with dry glucose syrup and dry maltodextrin at 9% quantities (which completely replace sugar and dry milk in yogurt) were established.The degree of yogurt syneresis, which should not exceed 10 cm³, was used as a criterion for the effectiveness of the homogenization process.Low technological efficiency of homogenization of dairy mixtures with dry starch products was found, particularly with increased pressure (more than 10-15 MPa) and temperature (more than 40-50 °C).This can be explained by partial mechanical destruction of high-molecular residues of enzymatic hydrolysis of starch.This assumption is indirectly confirmed by the activation of lactic acid bacteria in homogenized mixtures with dry starch products under excessive regimes compared to nonhomogenized mixtures.Therefore, considering the high energy consumption of homogenization and its low efficiency, this technological operation is impractical for the production of yogurt containing starch products with low and medium dextrose equivalent.At the same time, it is advisable to continue studying the impact of homogenization on mixtures with glucose-fructose syrup to develop a system of recommendations regarding the use of starch products with different carbohydrate compositions in fermented dairy beverages.
Authors: О. Ivashchenko, N. Breus
Institution: National University of Food Technologies
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4405985829