The rheological properties of fermented milk sauces with berries pomace

Study of the possibility to apply pomace obtained from berries growing in the North-West region (cow-berry, cranberry, blueberry, black chokeberry). The prospects of their use as a flavor in the production of fermented milk sauces in the amount of 5 % of the finished product volume were determined. The method of rotational rheometry was used. Values of the apparent viscosity of sauces with pomace were determined at shear rates from 0,1 to 10 c-1. The thixotropic properties of the sauces with flavors were studied and as a result it was found that application of berries pomace in the recipe of fermented milk sauces has differents impacts on the rheological properties of the product, especially at low shear rates. It was found that sauce with cranberry pomace has the highest values of apparent viscosity, sauce with cowberry and black chokeberry pomace is slightly inferior to studied parameters, sauce with blueberries pomace is close to the control sample, which has the lowest value of apparent viscosity. The best thixotropic properties were observed in the sauce with black cranberry pomace.

fermented milk sauces, berries pomaces, structural and mechanical properties, rheological properties, thixotropic properties