Features of the Formation of Consumer Properties of Multicomponent Dairy Systems

Introduction: Milk-based multicomponent systems form the basis of most dairy products. Due to the broad variability of their composition, food system developers have virtually unlimited possibilities for creating new types of products. Nevertheless, the use of non-traditional components, such as nut flours, inevitably presents challenges in achieving desirable consumer characteristics. These challenges can be mitigated through the careful selection of stabilization systems. Despite the promising potential of integrating nut components into food matrices, existing international scientific data do not allow for reliable prediction of their behavior within complex dairy systems.

Materials and Methods: The study focused on model systems composed of milk, pectin, and walnut flour (WF), varying in the mass fractions of pectin and WF. The research procedure included two sequential stages: preparation of the model systems and their subsequent evaluation. A total of 100 model “milk–pectin–WF” systems were prepared. The parameters assessed included active acidity (pH), titratable acidity, and sensory attributes. Both standardized and original research methods were employed. Data analysis was carried out using Microsoft Excel 2010 (Microsoft Corporation Inc.) and TableCurve 3D software.

Results: The analysis of the relationship between the pH of the three-component system and its overall sensory evaluation revealed a clearly defined boundary of the experimental data set in the "pH – sensory index" coordinate space. Near the points where this boundary is intersected, the uncertainty of the relationship was minimal, whereas it increased with greater deviation from these points. The data suggest that the farther the pH value deviates from a certain intermediate level, the more pronounced its influence on the sensory properties of the system becomes. Conversely, at pH values close to this intermediate level, there may be a masking effect or a reduction in the stabilizing effect caused by unidentified components. Thus, the intermediate pH value can be considered a zone of maximum sensitivity of the system to compositional changes, while deviation from this value serves as a factor that increases the predictability of the sensory response.

Conclusion: The complex interactions within the “milk–WF–pectin” system require further in-depth study to verify foundational hypotheses and assumptions, and they point to possible approaches for ingredient-based system adjustment. One such approach may involve the introduction of an additional component aimed at selectively modulating the basic processes involved in system formation.

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