Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

September 2019 (published: 24.09.2019)

Number 3(41)

Home > Issue > The use of chia seeds (Salvia hispanica L.) in the formulation of a milk-based fermented product

UDC 637.146

The use of chia seeds (Salvia hispanica L.) in the formulation of a milk-based fermented product

Demjanenko T. , Domorochshenkova M. , Kuznetsova E.D., Safronova A.V., Kuznetcova D.V., Nadtochii L.A.

The possibility of using chia seed flour in the production of fermented dairy products was investigated. Two types of starter cultures - Streptococcus thermophilus and Lactobacillus bulgaricus; Streptococcus thermophilus and Lactococcuscremoriswere were used. Dark variety of chia seeds (Salvia hispanica L.) were used as the object of research. Chia seeds average chemical composition was the following: mass fraction of proteins – 24%, fats – 31%, carbohydrates – 34%. Skim milk powder was used as the milk base. Freshly made dairy products with the addition of chia seed flour in the amount of 5 and 10% were used as the test samples. The effect of chia seed flour on the dynamics of acid accumulation of milk-plant mixtures was studied by measuring titratable acidity of the studied samples. The indicator method according to R 54669-2011 GOST was used. The moisture-holding properties of the clots were evaluated by the amount of serum released after centrifugation of 10 cm3 of the destroyed clot by the VNIMI method. Rheological characteristics of samples were studied on Reotest-2 device using formulas for calculating shear stress and dynamic viscosity. According to the results of research, the functional and technological properties of samples were optimized by the combination of milk and plant raw materials. Samples with the addition of 5 and 10% chia seed flour and fermented with Streptococcus thermophilus and Lactobacillus bulgaricus showed an acceleration of the fermentation process by 0.5 and 1 hour respectively compared to the control sample. In addition, high consumer characteristics of the final product were ensured by increasing the water-holding properties of the test samples with chia seed flour. The separation of serum was reduced using the plant component. Moreover, the separation of serum by mechanical action did not occur with the addition of 10% chia flour. The effect of crushed chia seeds introduction on the rheological characteristics of the studied clots was proved, in particular, an increase in dynamic viscosity and consistency coefficient of the samples studied.
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Keywords: lactic fermentation products; Salvia hispanica L.; chia seeds; dynamics of acid accumulation; water-holding properties; rheological characteristics; functional food

DOI 10.17586/2310-1164-2019-12-3-73-80

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