Rheological evaluation of the structure of enriched yoghurt

Dairy products are an essential component in human diet. They account for 20% to meet the needs for protein and 30% fat. In the field of technology of production of dairy products are our priority work associated with the creation of technological processes of the production of products with specified composition and properties, with complex use of raw materials. The use of a large number of new types of ingredients to prompt prescription of calculation requires the use of modern information and computer technologies to develop functional food products with new structure and properties. In the design of dairy products with predetermined nutritional and biological value, you should consider one of the most important indicators of quality - the consistency of the product. To monitor consistency need romaticheskie research that will allow us to determine the rational conditions of measurement of structural-mechanical characteristics of dairy products, which will create prerequisites for the development of normative documents on control options methods engineering rheology. The structural and mechanical properties of yoghurt was determined using a rotational viscometer “Fungilab Smartˮ sensor. The object of the study was yogurt with a mass fraction of 2.5% fat content, enriched with prebiotic - inulin and fruit filling with dried apricots. Given the kinematic fracture characteristics of structured enriched yogurt. Developed regression two-factor model changes the effective viscosity of the yogurt depending on product temperature and mechanical stress - gradient of the shear rate. The dominant factor in changes in the structure (consistency) is the shear rate. Experimental data showed that when crossing the threshold of the gradient of shear rate 10 min-1 composition of yoghurt varies from abnormally viscous (pseudoplastic) to a Newtonian fluid. The consistency of the product at a shear rate of 10 min-1 is non-compliant