ИССЛЕДОВАНИЕ ВЛИЯНИЯ АКУСТИЧЕСКОГО ВОЗДЕЙСТВИЯ УЛЬТРАЗВУКА НА ФОРМИРОВАНИЕ ПОТРЕБИТЕЛЬСКИХ СВОЙСТВ ЙОГУРТОВ

Irina Yu. Potoroko; Dar'ya G. Uskova; Valentina V. Botvinnikova; Irina V. Kalinina

Authors

Irina Yu. Potoroko South Ural State University, Chelyabinsk
Dar'ya G. Uskova South Ural State University, Chelyabinsk
Valentina V. Botvinnikova South Ural State University, Chelyabinsk
Irina V. Kalinina South Ural State University, Chelyabinsk

Keywords:

functional food, consumer properties, nutritional values, quality, ultrasonic exposure, polysaccharide, kefiran

Abstract

Today fermented milk drinks are associated with “healthy products”, but the majority of fermented milk drinks can’t ensure the declared useful properties. To solve this problem it’s suggested to use the acoustic effect of ultrasound initiated with the help of an UZTA-O.4/22-OM ultrasonic technological apparatus (vibration frequency (22 ± 1.65) kHz). The structure mechanical characteristics and accumulation of a minor biologically active substance, i.e. kefiran are accepted as main factors which specify consumer properties. The ultrasonic effect was applied while preparing
milk raw materials in two power modes 190 and 240 W during 3 minutes. In the course of research studies the authors have obtained the results which confirm the use of ultrasonic exposure (UE) when producing yoghurt products as a new approach, which enables one to provide consumers with functional products of high quality. The application of UE during 3 minutes at 180 W reduced the whey separation from a clot by 20 %, which agrees with visual observance. The viscosity in the examined samples of yoghurts varies in the ranges: 13.31…15.02 mPas for samples in case of UE during 3 minutes at 180 W and 4.09…4.79 mPas for the yoghurt samples in case of UE
during 3 minutes at 240 W. It’s determined that UE stimulates kefiran accumulation by 5…30 %, and more intensively in case of UE during 3 minutes at 240 W. The data obtained in the course of studies give grounds for the use of UE in the technology of yoghurt products as a new approach, which provides consumers with functional high-quality products.

Author Biographies

Irina Yu. Potoroko, South Ural State University, Chelyabinsk

Doctor of Sciences (Engineering), professor of the Department of Food and Biotechnology

Dar'ya G. Uskova, South Ural State University, Chelyabinsk

Postgraduate student of the Department of Food and Biotechnology, Higher School of Medicine and Biology

Valentina V. Botvinnikova, South Ural State University, Chelyabinsk

Senior lecturer of the Department of Food and Biotechnology, Higher School of Biology and Medicine

Irina V. Kalinina, South Ural State University, Chelyabinsk

Candidate of Sciences (Engineering), associate professor of the Department of Food and Biotechnology

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