Investigation of kinetics of extrudation swelling in defferent types of renewed milk

The need to create adapted products for artificial feeding of children in the first year of life is very urgent today. 72% of breastfed infants suffer from dysbacteriosis. According to various estimates, the number of children suffering from allergies to cow's milk protein is 2-7.5%. Therefore, the urgent issue today is the search for other types of milk for baby food. Pediatricians recommend introducing complementary foods only at the age of 6 months. The first supplement is usually cereal milk porridge. Since children's kitchens do not function in Ukraine and in many countries around the world, the best food is dry milk porridge, which does not require cooking, but is only restored with warm water. According to traditional technologies, dry decoctions of cereals and dietary flour are used as grain raw materials. Currently, an advanced technology is the use of extruded flour. The use of extruded flour makes it possible to obtain a highly digestible and instant product. The aim of the study is to study the kinetics of swelling of rice and buckwheat extrudates in reconstituted sheep's, goat's and cow's milk, the influence of extrudates and various types of reconstituted milk on the rheological properties of milk-flour porridges. Method: the main rheological parameters of the slurry were investigated on a rotary viscometer "Reotest-2" with a system of coaxial cylinders S / S2 in the range of strain rate 3-1312 s-1. Results: It was found that the process of swelling of extrudates in sheep's and goat's milk is less intense than in cow's milk. It has been found that the viscosity of the test systems decreases with increasing shear stress. The destruction of the structure occurs at a relatively low shear stress (700… 750 Pa), the growth of which leads to the formation of almost completely destroyed structure of the research systems, which is characterized by a constant value of effective viscosity. Scientific novelty: the behavior of extrudates in sheep's and goat's milk was studied for the first time. On the basis of the received data recipes of milk-flour porridges are developed and their rheological properties are investigated. Practical significance: new products for baby food under 1 year of age have been developed on the basis of non-traditional types of milk to improve the quality of food and expand the range of baby food products.

porridge; extrudates; sheep's milk; goat's milk; swelling kinetics