Effect of ground psyllium on the quality characteristics of dairy-plant concentrates

Introduction.The aim of research -to determinate of the comprehensive effect of ground psyllium on the characteristics dairy-plant concentrates obtained by enzymatic coagulation of goat milk proteins with Plantago major L. juice.Materials and methods.The study utilized goat milk, Plantago major L. juice as a coagulant, ground psyllium powder, and calcium chloride.The granulometric composition of psyllium and its swelling capacity were determined using sieve analysis, rheological properties were measured using a Kinexus Pro+ rheometer, and water-holding capacity was assessed using a gravimetric method.Results and discussion.The granulometric composition of psyllium was determined.The particle size of the most significant fraction of psyllium, which constitutes 46.2%, ranges from 251 to 335 m, while for ground psyllium (51.2%), it is 126-200 m.It was shown that under identical conditions of the enzymatic coagulation process of milk proteins with heating in the presence of the active complex of Plantago major, the use of ground psyllium in amounts ranging from 0.25% to 0.75% contributed to an increase in the utilization rate of goat milk dry matter by 2.15-18.71%compared to the control.The optimal amount of calcium chloride for obtaining coagulates with high organoleptic and physicochemical properties in goat milk was 0.3-0.4g/L.With an increase in the amount of ground psyllium, the viscosity of dairy-plant concentrates decreased, indicating a reduction in the mechanical strength of model systems.Considering organoleptic limitations and quality indicators of dairy-plant concentrates, the optimal amount of ground psyllium addition was determined as 0.50.1% of goat milk mass during enzymatic coagulation of proteins with the active complex of Plantago major.The samples had a milky taste with a slight herbal aftertaste and aroma, a firm, moderately dense coagulate with a greenish color uniformly distributed throughout the mass.The effect of ground psyllium in enzymatic coagulation of goat milk proteins with the active complex of Plantago major was confirmed by the transition indicators of dry substances into the dairy-plant concentrate and whey.The loss of goat milk dry matter into whey varies within the range of 4.55-7.00%,depending on the influence of various factors.The studies revealed a similar trend in changes in the water-holding capacity of dairyplant concentrates for all samples, indicating interactions between proteins and a decrease in hydrated water content around casein micelles when using the active complex of Plantago major and ground psyllium.Conclusions.The use of psyllium during the fermentation of goat milk with Plantago major juice ensures the stabilization of the physicochemical properties of dairy-plant coagulates and their enrichment with soluble and insoluble dietary fibers, proteins, micro-and macroelements.