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DOI: 10.15507/2658-4123.036.202601.041-058

UDK 637.146

Rheological Properties of Milk-Based Products Enriched With Pectin-Containing Dogwood Puree (Cornus mas L.)

Yuriy B. Gerber
Dr.Sci. (Eng.), Professor, Deputy Director of the Institute “Agrotechnological Academyˮ, Head of the Department of Technology and Equipment for the Production and Processing of Livestock Products of the Institute “Agrotechnological Academyˮ, V. I. Vernadsky Crimean Federal University (4 Vernadsky Ave., Simferopol 295007, Russian Federation), ORCID: https://orcid.org/0000-0003-3224-6833, Researcher ID: B-6690-2019, This email address is being protected from spambots. You need JavaScript enabled to view it.

Tatiana V. Kalinovskaya
Cand.Sci. (Eng.), Associate Professor of Department of Technology and Equipment of Production and Processing of Products of Stock-Raising Institute “Agrotechnological Academyˮ, V. I. Vernadsky Crimean Federal University (4 Vernadsky Ave., Simferopol 295007, Russian Federation), ORCID: https://orcid.org/0000-0002-4421-7522, This email address is being protected from spambots. You need JavaScript enabled to view it.

Tatiana Y. Branovitskaya
Cand.Sci. (Agric.), Associate Professor of the Department of Organic Chemistry, Institute of Biochemical Technologies, Ecology and Pharmacy, FSAEI HE “V. I. Vernadsky Crimean Federal Universityˮ (4 Vernadsky Ave., Simferopol 295007, Russian Federation), ORCID: https://orcid.org/0000-0001-5972-9291, This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract
Introduction. The environmental deterioration in many regions of Russia, accompanied by food pollution with toxic substances and radionuclides, requires food safety and of preventative measures that determines the use of pectin as a natural detoxifier. The use of fruit crops taking into account local condition has a significant potential for developing pectin extraction technologies and producing pectin products, including milk-based ones for functional use. In the Crimea, such a fruit crop is dogwood containing a complex of biologically active components, in particular pectin substances. Research into improving the technology of producing yogurt enriched with dogwood puree is relevant, because of the dogwood inclusion into yogurt composition can improve its nutritional and biological value, taste and texture, and expand the range of dairy products.
Aim of the Study. The study is aimed at determining the effect of dogwood properties as a filler on the rheological parameters of a milk-based product (on the example of yogurt), and at determining the analytical characteristics of pectin substances contained in the studied dogwood fruits grown in the Republic of Crimea.
Materials and Methods. The object of the study is producing yogurt enriched with dogwood puree. There was used the dogwood (Cornus mas L.) of two varieties: Krymsky and Azovsky. The dogwood fruits were harvested when they reached full maturity in the Simferopol district of the Republic of Crimea. When conducting the experiments, there were used chemical reagents, a centrifuge, a drying oven, and a thermostat. Quantitative and qualitative analysis of the dogwood pectins was performed using a standardized conductometric method. The viscosity of the product was determined using the express consistency analyzer EAK-2M by constructing a calibration graph based on the values of distilled water.
Results. It was found that water-soluble pectin content ranges from 0.25–0.32% of dry weight that is 10.8 g/kg for the Krymsky variety and 10.3 g/kg for the Azovsky variety. In quantitative terms, among native pectins, there are more esterified molecular structures, approximately 55.72–65.12%. There were studied the rheological properties of yogurt and samples containing 20% dogwood puree weight. The results of the experiment demonstrated an increase in the viscosity of the product with the addition of dogwood puree.
Discussion and Conclusion. Quantitative characterization of dogwood pectin substances makes it possible to determine their functional and technological properties and demonstrates promise for using dogwood fruits as valuable local pectin-containing raw material. The graphical dependences show that compared to the control sample, the experimental yogurt sample with dogwood puree shows greater resistance to viscosity loss with increasing temperature due to the presence of highly esterified pectin substances. This improved enriched yogurt technology can be used in milk processing plants producing fermented milk products after minor production upgrades.

Keywords: dogwood, pectin-containing raw materials, highly esterified pectin, analytical characteristics, rheological properties, viscosity

Conflict of interest: The authors declare that there is no conflict of interest.

For citation: Gerber Y.B., Kalinovskaya Т.V., Branovitskaya Т.Y. Rheological Properties of Milk-Based Products Enriched with Pectin-Containing Dogwood Puree (Cornus mas L.) Engineering Technologies and Systems. 2026;36(1):41–58. https://doi.org/10.15507/2658-4123.036.202601.041-058

Authors contribution:
Y. B. Gerber – formulating the study ideas, goals and aims.
T. V. Kalinovskaya – рreparing the manuscript, critical analysis of the draft manuscript, of comments and corrections made by the members of the research group, including at pre- or post-publication stages, сonducting the study, specifically performing the experiments.
T. Y. Branovitskaya – сonducting the study, specifically performing the experiments.

All authors have read and approved the final manuscript.

Submitted 05.05.2025;
revised 17.06.2025;
accepted 16.07.2025

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