ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY
The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2022-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5394 |
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| author | NATALYA I. MOSOLOVA VERA V. KRYUCHKOVA SVETLANA N. BELIK IVAN F. GORLOV MARINA I. SLOZHENKINA ANASTASIA E. SERKOVA |
| author_facet | NATALYA I. MOSOLOVA VERA V. KRYUCHKOVA SVETLANA N. BELIK IVAN F. GORLOV MARINA I. SLOZHENKINA ANASTASIA E. SERKOVA |
| author_sort | NATALYA I. MOSOLOVA |
| collection | DOAJ |
| description | The authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the developed product has revealed an increase in the weight fraction of protein by 0.2 % and carbohydrates by 1.5 %, including nutrients by 123.28 ± 0.11 mg/100 g of product and dietary fiber by 161.36 ± 0.14 mg/100 g of product. The acid production efficiency of the enriched fermented dairy product increased, which resulted in reducing the fermentation time of the developed product by 1 hour in comparison with the traditional one. The developed product is microbiologically safe. Lactic acid microorganisms in the enriched product considerably exceeded the control values, which proved its pre- and probiotic properties. |
| first_indexed | 2024-04-12T09:45:30Z |
| format | Article |
| id | doaj.art-7b2ab952b15046c992c441e7f613cd08 |
| institution | Directory Open Access Journal |
| issn | 1582-540X |
| language | English |
| last_indexed | 2024-04-12T09:45:30Z |
| publishDate | 2022-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-7b2ab952b15046c992c441e7f613cd082022-12-22T03:37:57ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2022-03-01231073071ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGYNATALYA I. MOSOLOVA 0VERA V. KRYUCHKOVA1SVETLANA N. BELIK2IVAN F. GORLOV 3MARINA I. SLOZHENKINA 4ANASTASIA E. SERKOVA5Volga Region Research Institute of Production and Processing of Meat and Dairy Products, 400131, 6 Rokossovsky str., Volgograd, RussiaVolga Region Research Institute of Production and Processing of Meat and Dairy Products, 400131, 6 Rokossovsky str., Volgograd, Russia / Skolkovo Innovation Center, 143026, bld. 1, 42 Bolshoi blvd., Moscow, RussiaRostov State Medical University, 344022, 29 Nahichevansky av., Rostov-on-Don, RussiaVolga Region Research Institute of Production and Processing of Meat and Dairy Products, 400131, 6 Rokossovsky str., Volgograd, Russia/ Volgograd State Technical University, 400005, 28 Lenin av., Volgograd, RussiaVolga Region Research Institute of Production and Processing of Meat and Dairy Products, 400131, 6 Rokossovsky str., Volgograd, Russia/ Volgograd State Technical University, 400005, 28 Lenin av., Volgograd, RussiaVolgograd State Technical University, 400005, 28 Lenin av., Volgograd, RussiaThe authors have developed a technology for a 3.2 % fat fermented dairy product enriched with Jerusalem artichoke powder and red currant juice. High sensory indicators have been established, and taste characteristics of the product have been determined. The assessment of the nutritional value of the developed product has revealed an increase in the weight fraction of protein by 0.2 % and carbohydrates by 1.5 %, including nutrients by 123.28 ± 0.11 mg/100 g of product and dietary fiber by 161.36 ± 0.14 mg/100 g of product. The acid production efficiency of the enriched fermented dairy product increased, which resulted in reducing the fermentation time of the developed product by 1 hour in comparison with the traditional one. The developed product is microbiologically safe. Lactic acid microorganisms in the enriched product considerably exceeded the control values, which proved its pre- and probiotic properties.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5394fermented dairy productjerusalem artichokemicrobiological pointsnutritional valuered currant |
| spellingShingle | NATALYA I. MOSOLOVA VERA V. KRYUCHKOVA SVETLANA N. BELIK IVAN F. GORLOV MARINA I. SLOZHENKINA ANASTASIA E. SERKOVA ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry fermented dairy product jerusalem artichoke microbiological points nutritional value red currant |
| title | ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY |
| title_full | ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY |
| title_fullStr | ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY |
| title_full_unstemmed | ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY |
| title_short | ENRICHED FERMENTED DAIRY PRODUCT: FUNCTIONAL CHARACTERISTICS AND TECHNOLOGY |
| title_sort | enriched fermented dairy product functional characteristics and technology |
| topic | fermented dairy product jerusalem artichoke microbiological points nutritional value red currant |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202201&vol=1&aid=5394 |
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