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

Biletska, Yana; Ryzhkova, Taisіa; Perepelytsia, Anna; Husliev, Andrii

doi:10.21303/2504-5695.2020.001320

Cited by 1 publication

(1 citation statement)

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“…Modern development tendencies of milk industry provide correction of the products' composition by combining milk raw materials with components of the vegetable origin [6][7][8]. Of special interest in this context are grain and leguminous plants that are a source of vitamins, mineral substances and other biologically active ones, delivered to the human organism [9,10]. Scientists developed milk-vegetable yoghurt, using flour of flax seeds, cedar nuts, pumpkin and wheat.…”

Section: Analysis Of Literary Data and Statement Of The Problemmentioning

confidence: 99%

The Use of Non-Traditional Raw Materials at Making Sour-Milk Products

Biletska

Dyukareva

Danko

2020

EUREKA: Life Sciences

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The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophilic baccilus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis. One of today problems is a deficiency of iodine and selenium, coming to the human organism with food in organically available forms. In this connection the development of new sour-milk products that are carriers of organic forms of microelements with organoleptic characteristics, usual for consumers, is an important task. At the research the dependence of changes of organoleptic parameters of sour-milk product quality has been established. It has been determined, that it is expedient to use flour, enriched with iodine and selenium in amount 2 % of the sour-milk product mass. Introduction of the aforesaid amount of flour in a sour-milk product favors the improvement of organoleptic parameters and gives developed products a special dietetic destination. At consuming 100 g of a sour-milk vegetable product, 16.8 and 24.5 % of the daily need in iodine and selenium (respectively) is covered. Based on the obtained results, the recipe of a sour milk product that provides the use of goat milk in amount 93 %, flour of sprouted leguminous (1:1) in amount 2 %, acidophilic bacillus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis in amount 5 % of the product mass has been elaborated. Comparing with analogous known methods, the offered method provides a series of advantages. The most important of them are organoleptic parameters of a ready product, usual for consumers, and its safe enrichment with iodine and selenium. It takes place at the expanse of using organic forms of microelements that excludes a possibility of accumulation in the organism

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Section: Analysis Of Literary Data and Statement Of The Problemmentioning

confidence: 99%