Forming the consistence of a milk analogue made of the fenugreek seeds
DOI:
https://doi.org/10.31617/tr.knute.2020(33)06Keywords:
plant-based analogue of milk, dispersed composition, drink, nutritional properties, organoleptic properties, consistence, consumerAbstract
Background. The organoleptic indicators, including the consistence, in producingplant-based milk analogues are conditional on the size of input particles before and after its grinding. A too large size of its fragments can increase the speed of sedimentation, causing the extreme sediment and undesired feelings in the oral cavity.
The aim of articleisto identify and analyze the dispersed composition of fenugreek seeds and its impact on the consistence of the plant-based milk analogue.
Materials and methods. The dispersion of grinding of fenugreek seeds in the dry condition and after mixing with water is defined by the microscopic method. The digital microscope CL PC camera 4.5with the resolution capacity of the matrix 8 Мp is used for fixation of the image. Calibration and property of the digital cameras’matrices is performedon PC with ОS Windows 10.The dispersion analysis of fenugreek samples is performed bythe method of medium diameter, conducted in Cooling Tech4.5software.
Results. The investigation of the microstructure shows that the grinded fenugreek seeds in the dry condition need the repeated sifting due to the occurrence of particles of the seed shells. The determined diameter of dispersed particles demonstrates an unevenness ofseed sifting, which is confirmed by the occurrence of particles with different size.
The research confirms that the fenugreek seed ability for swelling and the addition of ascorbic acid makes the particles better exposed to grinding.
Conclusion. It is found that the consistence of the finished product, a plant-based milk analogue, is conditional on the size of particles of fenugreek seeds.
Once mixed with water, the seed particles are increased in size by at least 1.5 times,but due to the discharge of slime substances they can be better subjected to grinding in the water environment in time of the drink production. The addition of ascorbic acid has the similar effect.
The homogenous consistence can be achieved and the product’s dissection with extreme sediment can be prevented by improving the technological procedure for the production of a milk analogue made of fenugreek, with including the phase of homogenization and increasing the number filtrations of the finished drink.
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