Research of the effect of willow-herb products in the preparation of kefir on the composition of fatty acids

Belyaev, A G; Kaluzhskikh, A A; Boev, Sergey; Bashkirev, A P; Budnikova, A S; Kuleshovа, Е S

doi:10.1088/1755-1315/640/4/042006

Cited by 5 publications

(3 citation statements)

References 10 publications

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“…Известно, что микроорганизмы, входящие в состав заквасок для йогурта, в зависимости от физиологических особенностей образуют при сквашивании молока молочно-белковые сгустки с разными типами консистенции: колющиеся или вязкие с различной степенью тягучести [14]. Как известно, Streptococcus thermophilus в основном отвечает за производство кислоты, в то время как Lactobacillus bulgaricus придает йогурту своеобразный аромат [15].…”

Section: Introductionunclassified

Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders

Pyanikova

2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Consumption of fermented milk products containing healthy substances is an effective means of strengthening the protective functions of the human body. Development of the new product technology is based on a well-founded method of introduction of plant components forming their composition and properties. The purpose of this work is to study the method of adding a mixture of aronia and hawthorn powders, the effect on organoleptic indicators and individual physicochemical properties of yogurt. During the work, a set of generally accepted standard research methods was used. The subjects of the study are samples of yogurt produced by a thermostat method, but differing in the step of introducing an enrichment additive. Digestion was performed using a dry bacterial starter for "vivo" brand yogurt. Based on the results of the study, the stage and method of adding a plant additive to the milk mixture are selected. The optimal dose for adding aronia and hawthorn powders to the milk mixture was 5%. It has been found that the addition of the additive before fermentation leads to a deterioration in appearance and consistency (whey peel off), and when a mixture of aronia and hawthorn powders is introduced at the fermentation stage, it contributes to an improvement in organoleptic indices of goat's milk-based yogurt. According to physical and chemical indicators, the developed sample according to the proposed technology meets the requirements set by TR TS 021/2011, TR TS 033/2013 and GOST 31981.

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Section: Introductionunclassified

Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders

Pyanikova

2022

Vestn. Voronež. gos. univ. inž. tehnol.

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“…A study of French willow leaves use in the technology of cow's milk kefir showed its positive effect in the manufacture of kefir. Effect of added additive on fatty acid composition is described [5]. Other researchers also studied an antioxidant activity of yogurts and kefir from various unconventional types of milk.…”

Section: Introductionmentioning

confidence: 99%

Development of kefir from non-traditional raw materials enriched with blackberry products

et al. 2021

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The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.

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“…The studies by other authors were aimed at developing formulations for a wide range of products, such as bakery products, sausages and soft drinks, using promising types of wild-growing medicinal raw materials, one of the components of which is willow herb [4].…”

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The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

et al. 2021

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The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

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Research of the effect of willow-herb products in the preparation of kefir on the composition of fatty acids

Cited by 5 publications

References 10 publications

Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders

Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders

Development of kefir from non-traditional raw materials enriched with blackberry products

The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

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