Modifying Structural and Mechanical Properties of Fermented Dairy Products with Various Biological Pectins

Pectins can modify structural and mechanical properties of fermented dairy products. The article introduces a new approach to determining the applicability of pectins from various bioresources for this purpose. Pectins from various sources were ranked in descending order within each of the target technological properties based on their molecular characteristics and physicochemical parameters. This approach revealed the optimal pectins to modify the technological properties of particular dairy products. The pectin samples were obtained from sugar beet pulp, citrus peels, apple pomace, sunflowers, pumpkin pomace, carrot cake, and potato cake. They were introduced into formulations of yogurt, fermented milk drink, acidophilus sauce, sour cream, and fermented milk jelly. No major molecular factor affected the correlation between the molecular properties of pectins and the manifestation of their technological properties in the fermented dairy pectin-containing products. As a result, all molecular characteristics were taken into account as a complex. A nonlinear increase was detected in the dynamic viscosity of yogurt, fermented milk drink, acidophilus sauce, and sour cream. It correlated with the increase in the mass fraction of pectin, which made it possible to vary the consistency of the product depending on consumer preferences. With regard to fermented dairy jelly, ≥0.8% pectin resulted in an excessive density. In some cases, combinations of pectins had a more synergistic effect on viscosity and gelling ability than separate applications.