Determining the optimal composition of stabilization systems in structured low-calorie dairy desserts with protein and carbohydrogen components

Authors

DOI:

https://doi.org/10.15587/1729-4061.2026.356499

Keywords:

dairy desserts, low-calories, stabilization systems, pudding, cream, composition design, viscosity

Abstract

This study investigates structured low-calorie dairy desserts with multicomponent stabilization systems, including protein and carbohydrate components.

The issue of the ratio of stabilization systems' components and their influence on the structural-mechanical and organoleptic characteristics of the product remains insufficiently studied. The lack of substantiated mathematical models complicates the targeted design of recipes with predefined properties.

Mathematical models of the dependence of viscosity on the ratio of components in the stabilization system have been constructed. For puddings with the "gelatin-starch-rice flour" system, the effective viscosity based on buttermilk was 12717–14381 mPa·s, based on retentate – 18220–25864 mPa·s. For creams with the "pectin-inulin-whey" system – 3640–5063 mPa·s and 4097–5836 mPa·s, respectively.

Organoleptic and physicochemical indicators confirmed that the optimized stabilization systems provide a stable structure of desserts with proper organoleptic characteristics and high moisture retention capacity.

It was established that the interaction of protein molecules with polysaccharide chains during thermomechanical processing leads to the formation of a stable gel structure and an increase in water-binding capacity. Taking these interactions into account in mathematical models has made it possible to determine the optimal composition of stabilization systems.

The effectiveness of combining rice flour, starch, and gelatin for structuring pudding; inulin, pectin, and demineralized whey for cream was confirmed by mathematical modeling.

The results could be used by dairy processing enterprises when devising low-calorie products with a predefined structure.

Author Biographies

Iryna Romanchuk, Institute of Food Resources of the National Academy of Sciences of Ukraine

Doctor of Technical Sciences, Senior Researcher, Deputy Director of Scientific Works

Tetiana Rudakova, Institute of Food Resources of the National Academy of Sciences of Ukraine

PhD, Senior Researcher

Department of Dairy Products and Baby Food

Antonina Minorova, Institute of Food Resources of the National Academy of Sciences of Ukraine

PhD, Senior Researcher, Head of Department

Department of Dairy Products and Baby Food

Viktor Voroshchuk, Ternopil Ivan Puluj National Technical University

PhD, Associate Professor, Head of Department

Department of Food Technologies Equipment

Sergiy Narizhnyy, Bila Tserkva National Agrarian University

PhD, Associate Professor

Department of Food Technology and Technology Processing of Animal Products Chair

Lesia Korol-Bezpala, Bila Tserkva National Agrarian University

PhD, Associate Professor

Department of Food Technology and Technology Processing of Animal Products Chair

Liudmyla Zahorui, Bila Tserkva National Agrarian University

PhD, Associate Professor

Department of Food Technology and Technology Processing of Animal Products Chair

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Determining the optimal composition of stabilization systems in structured low-calorie dairy desserts with protein and carbohydrogen components

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Published

2026-04-30

How to Cite

Romanchuk, I., Rudakova, T., Minorova, A., Voroshchuk, V., Narizhnyy, S., Korol-Bezpala, L., & Zahorui, L. (2026). Determining the optimal composition of stabilization systems in structured low-calorie dairy desserts with protein and carbohydrogen components. Eastern-European Journal of Enterprise Technologies, 2(11 (140), 72–82. https://doi.org/10.15587/1729-4061.2026.356499

Issue

Vol. 2 No. 11 (140) (2026): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2026 Iryna Romanchuk, Tetіana Rudakova, Antonina Minorova, Viktor Voroshchuk, Sergiy Narizhnyy, Lesia Korol-Bezpala, Liudmyla Zahorui

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