Development of a technology with an iodine-containing additive to produce kefir from goat milk

Ryzhkova, T. N.; Bondarenko, T. I.; Dyukareva, Galina; Biletska, Yana

doi:10.15587/1729-4061.2017.103824

Cited by 15 publications

(14 citation statements)

References 2 publications

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“…The combination of these plant components with milk protein concentrate is likely to increase the biological value of such compositions. The compliance degree of the EAA content in the product with the FAO/WHO amino acid scale is calculated by the amino acid score (Cj,%), which shows by which EAA (one, two or more) studied protein is limited [3,5,6]. The amino acid score for the studied samples has been calculated.…”

Section: Determination Of Amino Acid Composition and Biological Valuementioning

confidence: 99%

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Biological value in milk-protein concentrates with malt ingredients

Грек¹,

Onopriichuk²,

Tymchuk³

2019

Ukr. food j.

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Introduction. It is actual to study of biological value of milk-protein concentrates with malt ingredients. Biological value characterizes the quality of the protein composition with the ability to evaluate it according to physiological norms. Materials and methods. Milk protein concentrates without and with malt ingredients used for research. The biological value and amino acid composition of the samples was determined by ion exchange chromatography on LC 3000 automatic analyzer. Protein digestibility in vitro was determined by hydrolysis of samples using a solution of 6N hydrochloric acid at a temperature of (120 ± 2) ºС for 24 hours. Results and discussion. The total amino acid content in milk protein concentrates with malt ingredients increased compared to control due to the addition of germinated cereals (wheat, barley, oats, corn). The amino acid score for the studied samples has been calculated. When preparing the mixture: milk-protein concentrate + malt ingredients, the content of limiting amino acids increasesmethionine + cystine and threonine. Biological value of the experimental samples is increased. So, with wheat malt this indicator is 65.82%, barley-65.57%, oat-64.11%, corn-63.95%, while for control purposes the value is fixed at 62.84%. The rationality coefficient of amino acid composition is 0.74±0.12, which is 3% higher than in milk protein concentrate obtained by traditional technology. The in vitro digestibility of proteins under the action of enzymes (pepsin + trypsin) with the introduction of malt ingredients in milk protein concentrates is accelerated. This is due to previous hydrolysis and destruction of protein substances during malting of cereals. Conclusion. Milk protein concentrates with malt ingredients have an increased biological value of 1.11-2.98%.

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Section: Determination Of Amino Acid Composition and Biological Valuementioning

confidence: 99%

“…According to the FAO/WHO scale, an ideal protein contains nonessential amino acids (NAA) (mg%/100 g protein): isoleucine -4, leucine -7, lysine -5.5, methionine + cystine -3.5, phenylalanine + tyrosine -6, tryptophan -1, threonine -4, valine -5 [5,6].…”

Section: Introductionmentioning

confidence: 99%

Biological value in milk-protein concentrates with malt ingredients

Грек¹,

Onopriichuk²,

Tymchuk³

2019

Ukr. food j.

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“…Iodine is an essential microelement, necessary for synthesis of thyroid hormones. Iodine deficiency is considered throughout the world as the most spread cause of fetus' nervous system development disorders, endocrine ones that may be prevented by timely prophylaxis by food products, containing iodine [1,2]. Consumption of enriched products doesn't guarantee supply of the correspondent amount of the nutrient, which carrier is an enriching ingredient, to the human organism.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Conservation of Vitamins and Microelements During Storage in Boiled-Smoked Sausages With Enriched Leguminous Flour

Biletska

Ryzhkova

Perepelytsia

et al. 2020

EUREKA: Life Sciences

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There has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carriers of vitamins А, Е, С, В6, В9, В12 and microelements, including iodine and selenium, as an enriching ingredient. One of problems for today is an increase of the population with endocrine disorders. It is possible to prevent this problem by timely prophylaxis as consumption of products with iodine. Modern studies in molecular pharmacology have proved that for assimilating iodine by the organism, the “presence” of other nutrients, intensifying its assimilability and being its synergists is needed. The method of inversion voltamperometry and the one of high-effective liquid chromatography were used in the study. It has been established, that sausage products contain in their composition after 30 days of storage vitamins: А – 0.4; Е – 0.3; С – 17; В6 – 0.32; В9 – 0.4; В12 – 0.03, mg/100g. And microelements: Fe – 5.0; Mg – 340, Z – 8.5, Cu – 0.95; Se – 0,026; І – 0,025, mg/100g. That satisfies: 50; 150; 30,9; 150; 200; 100 % of the daily need in vitamins А; Е; С; В6; В9; В12, respectively and 50; 97; 85; 95; 37; 37.5 % of the daily need in microelements Fe; Mg; Z; Cu; Se; І, respectively. Comparing with a control recipe, enriched products have the increased content of nutrients – iodine synergists that provide essential advantages, “covering” deficiency conditions in other substances, needed for iodine assimilation. Let’s assume that it will be an effective prophylaxis for persons with iodine-deficiency diseases

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“…Plant protein, which is a part of chickpea grains, is able to accumulate and biotransform inorganic forms of selenium, forming its organic forms during soaking during germina tion. Biological synthesis of organic forms of selenium, in comparison with other methods, requires little energy and economic costs, is environmentally friendly and eliminates the possibility of the formation of harmful byproducts [6,7]. To develop the technology of flour from germinated grain, enriched with trace elements in the metabolized form, it is necessary to transport the maximum possible num ber of trace elements into the grain [8].…”

Section: Introductionmentioning

confidence: 99%

Identification of promising chickpea varieties for enrichment with selen

Biletska¹,

Bakirov²

2019

TAPR

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Забезпечення населення екологічно чистими білковими харчовими продуктами рослинного походження є важливою проблемою, але нативне використання бобів нуту обмежується наявністю в них антипоживних речовин. У результаті ферментативних процесів, які протікають під час пророщення зерен нуту, вміст антипоживних речовин суттєво зменшується. Рослинний білок зерна нуту має здатність до акумуляції неорганічних мікроелементів, трансформуючи їх в органічні форми, під час замочування у процесі пророщення. Беручи до уваги розповсюдженість йод-дефіцитних станів, автори вважали за доцільне в якості збагачуючих мікроелементів використовувати селен, а саме NaHSeO 3 (1 г-0,52 мкг/г селену), який є синергістом йоду та в органічноз'язаному стані здатен досить продуктивно боротись із йод дефіцитним захворюванням. Науковцями, селікціонерами та технологами не визначені сорти нуту із показниками якості, що є найбільш оптимальними для процесу пророщення та фортифікації. Тому об'єктом проведеного дослідження були зерна нуту різного вегетаційного періоду ранньостиглі та середньостиглі (95…115

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Development of a technology with an iodine-containing additive to produce kefir from goat milk

Cited by 15 publications

References 2 publications

Biological value in milk-protein concentrates with malt ingredients

Biological value in milk-protein concentrates with malt ingredients

Investigation of the Conservation of Vitamins and Microelements During Storage in Boiled-Smoked Sausages With Enriched Leguminous Flour

Identification of promising chickpea varieties for enrichment with selen

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