Moscow, Russian Federation
Moscow, Moscow, Russian Federation
Moscow, Russian Federation
Moscow, Russian Federation
Moscow, Russian Federation
Grain and cereal expand the range of fermented dairy biosystems. For instance, extrusion flour is rich in protein. Its ability to swell and form colloidal systems increases the biological value of the final product while stabilizing its consistency. However, the plant component complicates the sensory assessment because the traditional descriptors are not enough, and the visualization is provided by profilograms. The new approach makes it possible to assess the sensory profile of complex dairy biosystems. The research featured five samples of polycomponent dairy systems with different types of extrusion flours fermented with three thermophilic monoculture strains stored at the All-Russian Dairy Research Institute. The sensory assessment involved a unipolar interval numerical five-point scale specified in State Standards GOST ISO 13299-2015 and GOST ISO 6658-2016. The complex dairy biosystems had a complex profile of sensory properties with a two-level system of 33 descriptors. The authors introduced the concept of descriptor effect vector. The research revealed the patterns behind the effect of wheat, oat, rice, linseed, and buckwheat flours on the sensory profile of the final product. The samples fortified with rice and linseed flour resulted in an emergent nature of some sensory indicators. The article describes a new approach to identifying the non-additive effect of microflora consortia in starter cultures on particular descriptors during sensory assessment.
fermented dairy biosystems, complex products, sensory profile, descriptor, emergent nature, effect vector
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