Determining the optimal composition of stabilization systems in structured low-calorie dairy desserts with protein and carbohydrogen components

Abstract

This study investigates structured low-calorie dairy desserts with multi component stabilization systems, including protein and carbohydrate components. The issue of the ratio of stabilization systems' components and their influence on the structural-mechanical and organoleptic characteristics of the product remains insufficiently studied. The lack of substantiated mathematical models complicates the targeted design of recipes with predefined properties. Mathematical models of the dependence of viscosity on the ratio of components in the stabilization system have been constructed. For puddings with the "gelatin-starch-rice flour" system, the effective viscosity based on buttermilk was 12717–14381 mPa•s, based on retentate – 18220–25864 mPa•s. For creams with the "pectin-inulin-whey" system – 3640–5063 mPa•s and 4097–5836 mPa•s, respectively. Organoleptic and physicochemical indicators confirmed that the optimized stabilization systems provide a stable structure of desserts with proper organoleptic characteristics and high moisture retention capacity. It was established that the interaction of protein molecules with polysaccharide chains during thermomechanical processing leads to the formation of a stable gel structure and an increase in water-binding capacity. Taking these interactions into account in mathematical models has made it possible to determine the optimal composition of stabilization systems. The effectiveness of combining rice flour, starch, and gelatin for structuring pudding; inulin, pectin, and demineralized whey for cream was confirmed by mathematical modeling. The results could be used by dairy processing enterprises when devising low-calorie products with a predefined structure