Study of the beetroot doses effects on the rheological properties of curds mass

Modern trends in improving the range of cheese and curd obtained from it products promote a balanced food and biological value of products of a functional orientation with increased shelf life. The technological scheme of such products provide for the full and complex use of raw materials, increased yield of finished product, reduce energy consumption and ensure environmental purity of the product. As enriching additives, to enhance nutritional and biological value, and reduce charoenrat product, cottage cheese, full replacement of sugar sand, was the concentrated paste made from beetroot. The sweetness of the product is regulated by natural sweetener - stevia. Insertion additive composition has a high nutritional value because it contains vitamins, minerals, dietary fiber and can be used as functional additives to create products dietary purposes. The main rheological characteristics of dispersed systems is considered an effective viscosity. Experimental data showed that with increasing rate of shear over a sharp increase in viscosity occurs in the region of small velocities. So when the content in the cottage cheese 100 % sugar without any additives, the viscosity of the curds has changed from 20 PAs to 10 PA s, with increasing shear rate from 3 to 5 s-1. Effective viscosity increases with increasing shear rate, which corresponds to the highest stability of the structure.

viscosity, rheological properties, low-fat cottage cheese, the concentrated paste of beetroot