Improvement of technology of curd products with succade from pumpkin

Slyvka, N. B.; Bilyk, Oksana; Mikhailytska, O. R.; Nagovska, Volodimyra

doi:10.32718/nvlvet-f9209

Cited by 4 publications

(5 citation statements)

References 3 publications

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“…В теперішній час для збагачення молочних продуктів біологічно активними речовинами і надання їм певних реологічних властивостей використовується велика кількість харчових добавок функціональних інгредієнтів: пребіотики, соєві компоненти стабілізу-ючі добавки, злакові та фруктово-ягідні, плодовоовочеві наповнювачі харчові ароматизатори і барвники (Melnyk et al, 2019;Slyvka et al, 2019).…”

Section: вступunclassified

Functional foods are essential components of nutrition

Solomon

2023

SMLNUVMBF

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The most common category of functional nutrition is fermented milk products, which normalize the intestinal microflora and increase the immune status of the human body. Fermented milk products are characterized by high biological and nutritional values. This means a high degree of balance in the amino acid composition of milk proteins, compared to the so-called ideal food protein, the amino acid composition of which meets the needs of the human body. In addition, the proteins of fermented milk products are well digested by proteolytic enzymes of the gastrointestinal tract. The main casein proteins are capable of being broken down equally well by proteolytic enzymes in their native and denatured states. The macroorganism and intestinal microflora are a relatively stable and balanced ecological system, the balance of which, on the one hand, is determined by the physiological and immunological characteristics of the macroorganism, on the other, by the species and quantitative composition of microbial associations and the diversity of their biological activity. In a normal physiological state, the relationship between the macroorganism and the microflora is symbiotic in nature, and the latter has a significant impact on the general immunity and natural resistance of the host to infections, takes an active part in the processes of digestion and the synthesis of various biologically active substances. In turn, the macroorganism regulates the composition of the intestinal microflora due to factors such as the acidity of gastric juice and the content of bile salts. Fermented dairy products are the main suppliers of probiotic microorganisms that contribute to the maintenance and restoration of human microbial ecology. Probiotic cultures that provide beneficial effects on the consumer’s body and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto- and bifidobacteria as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (B. adolescentis, B. animalis ssp. lactis, B. bifidum, B. longum, B. breve).

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Section: вступunclassified

Functional foods are essential components of nutrition

Solomon

2023

SMLNUVMBF

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“…The comparative characteristics of the chemical composition of parsnip and pumpkin, according to the results of known studies [12][13][14][15], are presented in Table 3. After analyzing the chemical composition of the fillers, it can be noted, that the nutritional value of parsnip is by 50 % higher than the nutritional value of pumpkin, and the protein content in it exceeds three times.…”

Section: Fig 2 Profilogram Of Organoleptic Indicatorsmentioning

confidence: 99%

“…Teachers of Lviv National University of Veterinary Medicine and Biotechnology, named after S. Z. Gzhitsky developed the technology of candied pumpkin with lemon balm and proposed an improved technology for the production of curd products [12]. However, their research is aimed at studying the physicochemical composition of curd products.…”

Section: Introductionmentioning

confidence: 99%

Substantiation of the Choice of Fillers for Cottage Cheese Masses

Samilyk

Helikh

Bolgova

et al. 2020

EUREKA: Life Sciences

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The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product. The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C. It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the product.

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“…The development and production of dairy products using raw materials of plant origin is one of the priority areas of the dairy industry. For the organization of the production of such products, preference is given to an integrated approach, which is connected with the intensification of traditional technologies of dairy products, on the one hand, and the use of non-traditional sources, mainly of plant origin, on the other (Slyvka et al, 2019(Slyvka et al, , 2022Nagovska et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

Nagovska,

Bilyk,

Slyvka

et al. 2023

SMLNUVMBF

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In recent years, there has been a scientific interest in healthy nutrition, namely the development and consumption of products. which have a beneficial effect on the human body and can reduce the risk of various diseases. The work aimed to investigate the change in the quality of sour milk curds with candied fruit and dry licorice root during storage. The research was carried out at the Ivano-Frankivsk DP, as well as in the laboratory of the Department of Technology of Milk and Dairy Products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. When determining the titrated acidity in curds with candied fruit without licorice root during the storage period at a temperature of 4 ± 2 °C, it increases from 200 °T to 230 °T. In sour milk curds with candied fruit and dry licorice root, the titrated acidity on the first day of storage was 220 °C T, and on the fifth day – 230 °T. Since, according to the standard, fermented milk curds with candied fruit can be stored for no more than 3 days, based on the conducted research, we conclude that the newly made curds are entirely safe for consumption during the above period. Analyzing the microbiological indicators of newly created sour milk curds with candied fruit and dry licorice root, we can conclude that this product is harmless to health, as its sanitary condition meets the standard's requirements. Thus, using dry licorice root in producing sour milk curds with candied fruit as a non-dairy additive does not impair the microbiological indicators of this type of curd.

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Improvement of technology of curd products with succade from pumpkin

Cited by 4 publications

References 3 publications

Functional foods are essential components of nutrition

Functional foods are essential components of nutrition

Substantiation of the Choice of Fillers for Cottage Cheese Masses

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

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