3 experimental part

Justification of the stage and amount of plant component application

The organoleptic characteristics, chemical composition and safety values are decisive for the choice of which type of vegetable raw material to use. By introducing a vegetable ingredient in the form of extruded chickpea flour (hereinafter extruded chickpea flour) in the production of soft cheese, it is possible to reduce the production costs of the product. It has to be taken into account that the traditional taste of the product is affected by increasing the dosage of extruded chickpea flour.
Samples of soft cheese without ripening were produced using classical soft cheese technology.
The extrusion process is carried out as follows: the bean component is grabbed by a part of the machine (auger), moved along the body, passes through the compression process, heated by the friction of the product on the surface of the rotating screw and the body, where it is homogenised. The whole procedure lasts 1-2 minutes, the pressure and temperature increase and reach MPa50 and °C180, which contributes to the inactivation of pest components.
Having analysed a fair amount of literature, we have concluded that two options are possible when conducting research to determine the stage of application of the plant component.
In the first variant, flour from extruded chickpea was added after whey separation during cheese grain staging. The amount applied varied from 1% to 10% in steps of 2%.
In the second variant, extruded chickpea flour was added to the mixture before heat treatment in the same amounts. Adding extruded chickpea flour prior to heat treatment (option 2) led to clumping of the mixture and hence deterioration of the organoleptic properties of the product. Heat treatment can also lead to a loss of the nutritional properties of the plant component.
The first method of flour application of extruded chickpea flour was preferable, as the distribution of the component was more uniform and the product had better organoleptic properties than the product obtained with the second method of flour application.
During the experimental studies, it was necessary to select a dose of extruded chickpea flour that would improve the organoleptic characteristics of the soft cheese and not compromise the rheological characteristics of the product.
To determine the dosage of extruded chickpea flour addition, samples of soft cheeses were made with a dose of vegetable flour from 1% to 10% in increments of 2%. The quality of the obtained samples of soft cheese was evaluated according to the method approved by GOST 33630-2015 Cheeses and processed cheeses. Methods of control of organoleptic characteristics [32].
The organoleptic evaluation of the cheese samples was carried out in the following order: appearance, including colour and texture, smell when smelling, consistency, then smell and taste (final evaluation of smell and consistency).
In this method, the evaluation was carried out on a point50 scale, where 20 points were allocated to taste and odour, 10 points to consistency, and 5 points each to colour, pattern, appearance, packaging and labelling.
The tasting scale is shown in the table 19.
Table19 - Tasting scale for soft cheese

Overall assessment	Product performance	Decrease assessments	Evaluation
Taste and smell
Very good	pure fermented milk, moderately salty with no extraneous flavours or odours, typical of bean fillers, faint nutty aroma	0	20
Good	fermented, distinct bean filler flavour, not distinct taste	1-7	13-19
Satisfactory	Strong bean filler flavour, the simultaneous presence of at least one of2 the following signs: empty, insufficiently pronounced sour milk flavour, slight bitterness	8-14	6-12
Bad and very bad	The product is not characteristic of the product , there is a distinct off-taste and odour: musty, bitter, rancid, ammoniacal, etc.	15-19	1-5
Consistency
Very good	homogeneous, dense	0	10
Good	patchy, moderately crumbly	1-3	7-9
Satisfactory	heterogeneous consistency, brittle, but not crumbly	4-6	4-6
Bad and very bad	excessively prickly, crumbling, crumbly	7-9	1-3
Colour
Very good	white, with an even distribution of bean filling throughout the mass. Slight colouring of the cheese of the dough at the points of contact with the bean filler	0	5
Good	white, partly with an even distribution of bean filler en masse	1	4
Satisfactory	uneven colouration (white spots), irregular distribution bean filler	2	3
Bad and very bad	significantly uneven colour, clumping of the bean filler on the surfaces	3-4	2-1
Figure
Very good	no picture , availability inclusions of bean filler	0	5
Good	a partially irregular pattern , bean filler	1	4
Satisfactory	irregular pattern , presence of signs of caking bean filler	2	3

Bad and very bad	irregular grain pattern , the presence of lumps of bean filler	3-4	2-1
Appearance
Very good	the cheese has no crust. The surface is even, moist, and free of slivers. It is allowed to have a bean filler on the cheese surface	0	5
Good	The surface is even, moist, and free of slivers. The surface of the cheese may have a bean filling, slight separation serums	1	4
Satisfactory	The surface is moist , minor Oslimation, significant serum separation	2	3
Bad and very bad	surface strongly wet, significant siltation, strong serum separation	3-4	2-1

The organoleptic characteristics of the soft cheese are shown in the table and20 in the figure A soft cheese without a vegetable component was used 9.as a control sample. Due to the fact that the product under study has no packaging, in the scoring it was assumed that for all samples this indicator corresponds to the maximum possible score

Table20 - Assessment of soft cheese with different m.d. of bean filling

Name of indicator	M.d. flour of extruded chickpea, %	Feature	Points
Taste and smell	1	moderately salty with no extraneous flavours and odours, insufficient aroma bean filler	17
	3	pure fermented milk, moderately salty with no extraneous flavours or odours, weak bean filler flavour	20
	5	pure fermented milk, moderately salty without Foreign flavours and odours, faint aroma of bean filler	19
	7	moderately salty with no extraneous flavours and odours, bean filler aroma	14
	10	moderately salty, strong bean flavour filler	9
Consistency	1	homogeneous, moderately dense, brittle, but necrotic	6
	3	homogenous, dense, brittle , but necrotic	10
	5	homogeneous, dense, slightly crumbly	9
	7	not dense, crumbly	5

	10	not dense, very crumbly, loose	2
Colour	1	white with minor blemishes filler, evenly distributed over the entire volume	4
	3	white with bean sprinkles filler, evenly distributed over the entire volume	5
	5	white stains on the filler material , uniform over the entire volume	5
	7	slightly irregular, intensely yellow	3
	10	considerable colour unevenness , clumpiness of filler by mass	2
Figure	1	no pattern , minor presence of flecks of bean filler	4
	3	no pattern, presence of flecks bean filler	5
	5	no pattern , presence of bean filler	5
	7	no pattern, large flecks bean filler	3
	10	irregular pattern, presence of lumps bean filler	2
Appearance	1	crustless, moistened surface	4
	3	crustless, moistened surface, presence of bean filler on the cheese surface	5
	5	crustless, moistened surface, presence of bean filler on the cheese surface	5
	7	the surface is wet, slimy	3
	10	there is a large amount of mucus on the surface, strong serum separation	1

Soft cheeses that receive a flavour and aroma score of less than 10, or a taste, aroma and consistency score15 of less than 10, or an overall score of less than 1025, are not permitted for sale.

Figure 9 - Profilograms of organoleptic parameters for samples of soft cheese with extruded chickpea flour

Fig. 10 shows the profile diagram of the total score for soft cheeses with different m.d. of bean filler.

Figure 10 - Profilogram of the score of the soft cheese prototypes

It was found that the organoleptic score decreased with increasing dosage of the vegetable filler. Thus, the consistency, colour, flavour and aroma were practically rated at and47 points 46respectively with the addition and3 5% of the filler. An increase in the dose of the filler to 7-10 % resulted in an overly pronounced taste of the legume component.
Each assessor had to rank the soft cheese samples with different amounts of vegetable ingredient, after which a coefficient of concordance was calculated (appendix 7).
In this case, the majority of the experts identified samples of soft cheese with extruded chickpea flour in quantities of 3 and 5%, and the Kendall's concordance coefficient was 0.86. It can therefore be assumed that the experts' opinions on the samples of soft cheese with 3-5% extruded chickpea flour are in good agreement.
The organoleptic characteristics of soft cheese with extruded chickpea flour are shown in the table below 21.
Table21 - Organoleptic characteristics of soft cheese samples with m.d. 3-5% extruded chickpea flour

Indicator	Reference sample	Sample with bean filler
Appearance	The cheese has no crust. The surface is smooth, moist and free from sloughs.	The cheese has no crust. The surface is even, moist, and free of slivers. Flavour components on the surface may be present cheese
Taste and smell	pure fermented milk, moderately salty with no extraneous flavours or aromas	moderately salty, characteristic of bean filler, faint aroma of bean filler
Consistency	tender and homogeneous throughout the whole mass. Slightly brittle, but not crumbly	homogeneous, moderately dense, brittle, but not crumbly
Figure	No pattern. Small round eyelets are allowed, oval or angular in shape	No pattern, presence of bean filler inclusions
Colour	white to light yellow, homogenous throughout	white, with an even distribution of the bean filling over the entire mass. Slight discolouration of the cheese dough at the contact points bean-filled

According to the results of the experiments, a product was obtained when bean flour in an amount of 3-5% of the mixture weight was used in the cheese mass,

closest to its traditional counterpart, with a pleasant nutty smell in organoleptic terms.
The soft cheese with a plant-based component is a low white cylinder, with an even distribution of the bean filling throughout the mass, weighing up to one kilogram, the surface moistened, without any slivers; the consistency is uniform, moderately dense, crumbly but not crumbly. The taste and aroma of the cheese is pure sour milk, with a slight nutty flavour and aroma due to the filling.
In the course of the research, the effect of the mass fraction of extruded chickpea flour on the water-holding capacity of the clots was determined. On the basis of the data obtained, a graph of the dependence of the moisture-holding capacity of the studied samples on the duration of centrifugation was plotted (Figure 11).