ANALYSIS OF THE NATURE OF THE COMPOSITION SUBSTANCES OF SOURMILK DESSERT WITH PLANT-BASED FILLERS

Abstract

The nature and interaction of the constituent substances that make up the sour-milk dessert with plant-based fillershave been studied by the method of IR spectroscopy. Thismethod is used to study the diverse nature of substances. Thespectral range applied was in the range of 500–4,000 s -1.It was found that the intensity of functional groupsabsorption in the range of 2,500–3,500 s-1 is due to thevalence vibrations of NH-, CH and S-H-groups, indicatingthe presence of free organic acids, aromatic substances.In addition, in the spectra of sour-milk dessert withplant-based fillers, an absorption intensity in the range of1,470–1,335 s-1 is observed, which indicates the presence ofsoluble pectin. Proteins characteristics in the samples areobserved at absorption in the range of 3,300–3,500 cm-1,which is due to the valence vibrations of the N-H bond inthe -NH2 groups.The use of fruits in the form of a freeze-dried powdertogether with milk protein concentrate in the technology ofsour-milk desserts helps reduce the content of free moisture,hence a stable structure.Sour-milk dessert with plant-based fillers is a systemconsisting of particles of different dispersion, which willaffect its physical and chemical properties. In particular,there is a slight coarsening of whey proteins and redistributionbetween particles in the range of 1–10 nm and1–100 nm.The use of plant-based fillers in the form of a freezedriedpowder in the technology of sour-milk desserts wouldnot only improve its physical and chemical properties butalso could make it possible to enrich the product with minerals.The mineral composition of the sour-milk dessert ismarked by the calcium content (122 mg/100 g), potassium(97 mg/100 g), phosphorus (82 mg/100 g), sodium(50 mg/100 g), and sulfur, iron