Complex Application of Hydrocolloids and Transglutaminase for Improving of Fermented Dairy Products Technology

Such methods aimed at improving the consistency, stabilization of ageing processes and prevention or retardation of syneresis in fermented dairy products as usage of hydrocolloids stabilizers possessing thickening and gelating power and fermentative legation of the product milk base by transglutaminase are known. The efficiency of the mentioned methods depends on the additives dosage which is limited due to arising texture problems. The results of the studies confirming the reasonability of the mentioned complex additives usage follow yoghurt example are presented in the article. The impact of transglutaminase in the combination with different hydrocolloids on structural-mechanical, organoleptic characteristics, water-holding capacity of yoghurt produced by the set method during storage was studied. The joint usage of enzyme modification of protein milk base of yoghurt produced with hydrocolloids influences more positively the product consistency showing the essential increase of structural-mechanical characteristics (viscosity efficiency up to 59 %), water-holding capacity (by 35 %), point sensory evaluation (by 1 point) during 21 days of storage that makes it possible to reduce the used hydrocolloids dosage (by 12-25 %) and reduce the costs without the product quality losses. In the yoghurt samples produced with transglutaminase and pectin the efficiency of the joint increase of the impact on the yield value of the both factors has been registered: stabilizing additive and protein enzyme cross-link that was by 16-22 % higher than at the simple summation of the results. The dependences of the effective viscosity of the yoghurt produced with transglutaminase on the stabilizing additive dose on the 1st and 21st day of storage and the scale of conformity of the consistency scores for the range of the effective viscosity values of the yoghurt samples (deviation value ≤10 %) have been received. The rational hydrocolloids dosages providing the finished product high quality stable within the long period of its storage have calculated. The obtained results were considered during the receipts development and yoghurt technology using modified milk protein and stabilizing food additives consistence.

влагоудерживающая способность, гидроколлоиды, йогурт, органолептические характеристики, структурно-механические, трансглутаминаза, хранение

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