Development and quality assessment of a functional dairy and vegetable product
The article is devoted to the development of the production technology of a dairy and vegetable product with functional properties with established optimal dosages of enriching components. The article presents a comparative analysis of the chemical composition and properties of enriching components...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2022-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/558 |
| _version_ | 1797516384085737472 |
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| author | K. R. Babukchadiya A. O. Ermolaev V. S. Podtoptanny |
| author_facet | K. R. Babukchadiya A. O. Ermolaev V. S. Podtoptanny |
| author_sort | K. R. Babukchadiya |
| collection | DOAJ |
| description | The article is devoted to the development of the production technology of a dairy and vegetable product with functional properties with established optimal dosages of enriching components. The article presents a comparative analysis of the chemical composition and properties of enriching components in the form of pumpkin of the Kroshka variety, Lavitol-arabinogalactan and flower honey, and substantiates the possibility of enriching curd products with β-carotene, dietary fiber, vitamins and minerals. The method for obtaining powder from pumpkin pulp with a particle size of about 0.5 mm has been established. The authors have studied the influence of the selected enriching additives on the quality characteristics of the developed curd product. As a result of the combination of dairy and vegetable components, the curd mass «Solnyshko» – a product with high nutritional and biological value has been obtained. The main value of the developed curd mass lies in the ability to provide the body with beta-carotene and dietary fiber. The optimal ratios of prescription components in the developed «Solnyshko» curd mass have been established in the following ratios: cottage cheese (WFF 9%) – 86.11%, pumpkin pulp powder – 5%, flower honey – 6.39%, Lavitol-arabinogalactan – 2,5%. The developed curd product has a high nutritional value. It has been determined that consumption of 100 g of «Solnyshko» curd mass will satisfy the daily physiological need for beta-carotene by 63.6%, for dietary fiber – by 18.4%. The shelf life of the enriched curd mass is 10 days at a storage temperature of 4±2℃. Industrial testing of the «Solnyshko» curd mass technology was carried out at the «Line» LLC PСС (Blagoveshchensk, the Amur Region). |
| first_indexed | 2024-03-10T07:00:28Z |
| format | Article |
| id | doaj.art-007563b21fda44f59bc6135c489cfe31 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:00:28Z |
| publishDate | 2022-04-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-007563b21fda44f59bc6135c489cfe312023-11-22T16:04:55ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292022-04-01181152510.47370/2072-0920-2022-18-1-15-25520Development and quality assessment of a functional dairy and vegetable productK. R. Babukchadiya0A. O. Ermolaev1V. S. Podtoptanny2FSBEI HE «The Far Eastern State Agrarian University»FSBEI HE «The Far Eastern State Agrarian University»FSBEI HE «The Far Eastern State Agrarian University»The article is devoted to the development of the production technology of a dairy and vegetable product with functional properties with established optimal dosages of enriching components. The article presents a comparative analysis of the chemical composition and properties of enriching components in the form of pumpkin of the Kroshka variety, Lavitol-arabinogalactan and flower honey, and substantiates the possibility of enriching curd products with β-carotene, dietary fiber, vitamins and minerals. The method for obtaining powder from pumpkin pulp with a particle size of about 0.5 mm has been established. The authors have studied the influence of the selected enriching additives on the quality characteristics of the developed curd product. As a result of the combination of dairy and vegetable components, the curd mass «Solnyshko» – a product with high nutritional and biological value has been obtained. The main value of the developed curd mass lies in the ability to provide the body with beta-carotene and dietary fiber. The optimal ratios of prescription components in the developed «Solnyshko» curd mass have been established in the following ratios: cottage cheese (WFF 9%) – 86.11%, pumpkin pulp powder – 5%, flower honey – 6.39%, Lavitol-arabinogalactan – 2,5%. The developed curd product has a high nutritional value. It has been determined that consumption of 100 g of «Solnyshko» curd mass will satisfy the daily physiological need for beta-carotene by 63.6%, for dietary fiber – by 18.4%. The shelf life of the enriched curd mass is 10 days at a storage temperature of 4±2℃. Industrial testing of the «Solnyshko» curd mass technology was carried out at the «Line» LLC PСС (Blagoveshchensk, the Amur Region).https://newtechology.mkgtu.ru/jour/article/view/558fermented milk productcottage cheesepumpkinarabinogalactanpolysaccharideflower honeyantioxidant |
| spellingShingle | K. R. Babukchadiya A. O. Ermolaev V. S. Podtoptanny Development and quality assessment of a functional dairy and vegetable product Новые технологии fermented milk product cottage cheese pumpkin arabinogalactan polysaccharide flower honey antioxidant |
| title | Development and quality assessment of a functional dairy and vegetable product |
| title_full | Development and quality assessment of a functional dairy and vegetable product |
| title_fullStr | Development and quality assessment of a functional dairy and vegetable product |
| title_full_unstemmed | Development and quality assessment of a functional dairy and vegetable product |
| title_short | Development and quality assessment of a functional dairy and vegetable product |
| title_sort | development and quality assessment of a functional dairy and vegetable product |
| topic | fermented milk product cottage cheese pumpkin arabinogalactan polysaccharide flower honey antioxidant |
| url | https://newtechology.mkgtu.ru/jour/article/view/558 |
| work_keys_str_mv | AT krbabukchadiya developmentandqualityassessmentofafunctionaldairyandvegetableproduct AT aoermolaev developmentandqualityassessmentofafunctionaldairyandvegetableproduct AT vspodtoptanny developmentandqualityassessmentofafunctionaldairyandvegetableproduct |