Technologies of improvement of rheological characteristics when creating lingonberry sauces

Abstract

The paper presents the results of studies in rheological characteristics of experimental samples of viscous-fluid products developed using squeezed fruit and berry raw materials. On the basis of a unified formulation and classical technology, the authors developed the recipes of experimental samples, the base of which is a plant heteropolysaccharide based on the main chain consisting of D-galacturonic acid residues connected by an α-1,4-glycosidic bond. An organoleptic assessment was also carried out, rheological curves were constructed showing the nature of the presented samples as non-Newtonian pseudoplastic fluids, profile consistency profiles of four viscous-fluid products were constructed, illustrating the effect of squeezes of their density and density in the composition of each studied sample. The results of the study show the role and importance of determining the optimal component composition for optimizing the technological process for the production of viscous-fluid products and reducing costs in the production of such products without losing their consumer qualities.