Blagoveshchensk, Blagoveshchensk, Russian Federation
Blagoveshchensk, Blagoveshchensk, Russian Federation
Blagoveshchensk, Blagoveshchensk, Russian Federation
New cream cheeses with improved chemical composition have great potential for the food industry. The range of cream cheeses is expended by introducing additional plant raw materials as a source of essential components. The article introduces a new technology of curd cheese fortified with soya and mushrooms and describes the quality indicators of the finished product. The experimental cheese was proved expedient using a mathematical model for sensory evaluation. The optimal share of soya and mushrooms was 20%; the optimal processing parameters were 4 min 12 s of thermal treatment at 77°C. The total sensory score was 24.99 points. The physicochemical parameters were compared with those of Almette cream cheese with porcini mushrooms (State Standard GOST 33480-2015). The moisture content in the experimental sample was increased by 4.8%, minerals by 14.2%, protein by 51.2%, and ascorbic acid by 312 times. The contents of fat and carbohydrates were 64.8 and 42.9% below the standard, respectively. The titrated and active acidity values were lower than those of the control sample by 36.4 and 7.7%, respectively. The descriptor-profile method revealed some differences in the sensory profile, primarily in color, flavor, and aroma. The new technology of cream cheese fortified with soya and mushrooms yielded a high-quality food product.
soybean cheese, soya and mushroom component, formulation, technology, physicochemical parameters, sensory assessment, multicomponent products
1. Le, V. M. Kriterii ocenki antioksidantnyh svoystv vtorichnyh metabolitov pri obogaschenii molochnyh produktov / V. M. Le, A. Yu. Prosekov, A. S. Suhih [i dr.] // Molochnaya promyshlennost'. 2024. № 4. S. 32–40. https://doi.org/10.21603/1019-8946-2024-4-4; https:// elibrary.ru/kosmcc
2. Prisyazhnaya, S. P. Prakticheskoe obosnovanie primeneniya prirodnyh bioregulyatorov v proizvodstve molochnyh produktov / S. P. Prisyazhnaya, E. I. Reshetnik, S. L. Gribanova, L. M. Uvarova. – Blagoveschensk: Dal'nevostochnyy gosudarstvennyy agrarnyy universitet, 2022. – 178 s. https://elibrary.ru/eoiseq
3. Nesterenko, N. S. Rasshirenie assortimenta kislomolochnyh produktov, obogaschennyh funkcional'nymi ingredientami / N. S. Nesterenko, R. A. Voroshilin, E. M. Lobacheva, M. G. Kurbanova, S. Yu. Leskova // Vestnik VSGUTU. 2022. № 3(86). S. 28–35. https://doi.org/10.53980/24131997_2022_3_28; https://elibrary.ru/ifbdyf
4. Balyhin, M. G. Pischevye ingredienty v produktah pitaniya: ot nauki k tehnologiyam: monografiya / M. G. Balyhin, S. N. Butova, E. V. Alekseenko; pod red. V. A. Tutel'yana. – M.: MGUPP, 2021. – 663 s.
5. Glagoleva, L. E. Summarnaya antioksidantnaya aktivnost' tvorozhnogo syra s produktami pererabotki grechihi / L. E. Glagoleva, I. V. Tolbinskaya, N. P. Zacepilina [i dr.] // Syrodelie i maslodelie. 2022. № 1. S. 44–45. https://doi.org/10.31515/2073-4018-2022-1-44-45; https://elibrary.ru/aicacg
6. Ghendov-Moşanu, A. Effect of lipophilic sea buckthorn extract on cream cheese properties / A. Ghendov-Moşanu [et al.] // Journal of Food Science and Technology. 2020. Vol. 57(2). R. 628–637. https://doi.org/10.1007/s13197-019-04094-w
7. Xiuheng, X. Effect of micronized oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese / X. Xiuheng [et al.] // International Journal of Food Science and Technology. 2020. Vol. 55 (2). P. 578–588. https://doi.org/10.1111/ ijfs.14309
8. Korneva, N. Yu. Issledovanie potrebitel'skih predpochteniy na rynke tvorozhnyh syrov / N. Yu. Korneva, E. I. Reshetnik, O. V. Litvinenko // APK Rossii. 2023. T. 30, № 3. S. 424–432. https://doi.org/10.55934/10.55934/2587-8824-2023-30-3-424-432; https://elibrary.ru/pshmaq
9. Litvinenko, O. V. Analiz himicheskogo sostava soevo-gribnoy pasty / O. V. Litvinenko, N. Yu. Korneva, O. V. Skripko // Pischevaya promyshlennost'. 2024. № 9. S. 15–19. https://doi.org/10.52653/PPI.2024.9.9.003; https://www.elibrary.ru/oubtyc
10. Chugunova, O. V. Nauchnyy obzor: Sensornyy analiz i ego znachenie v ocenke kachestva i bezopasnosti pischevyh produktov / O. V. Chugunova // Nauchnoe obozrenie. Tehnicheskie nauki. 2016. № 3. S. 118–129. https://www.elibrary.ru/wlyhxr
11. Gliguem, H. Supplementation of double cream cheese with Allium roseum: Effects on quality improvement and shelf-life extension / H. Gliguem [et al.] // Foods. 2021. Vol. 10(6). 1276. https://doi.org/10.3390/foods10061276
12. Pryanichnikova, N. S. Innovacionnaya tehnologiya tvorozhnogo produkta / N. S. Pryanichnikova, O. B. Fedotova, I. A. Makeeva // Pischevaya promyshlennost'. 2012. № 9. S. 32–33. https://www.elibrary.ru/pdhtih
