Technology of production of granulated cottage cheese with usage of dietary fiber

Bozhkova, S.E.; Pogorelets, T.P.; Gaivoronskaya, N.S.; Pilipenko, D.N.; Surkova, S.A.; Obrushnikova, L.F.

doi:10.31208/2618-7353-2019-5-77-83

Cited by 4 publications

(4 citation statements)

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“…It is scientifically substantiated [3] that excessive consumption of sugar is harmful, but it is impossible to completely deprive the body of glucose since it is necessary to maintain normal carbohydrate metabolism. Therefore, when developing sugar confectionery products, in particular pastille aromatic products and lollipops, it is more expedient to use fruits and berries as a basis because they are natural sweeteners and natural antioxidants [4].…”

Section: On the Regression Equation It Was Revealed That The Growth O...mentioning

confidence: 99%

“…Therefore, when developing sugar confectionery products, in particular pastille aromatic products and lollipops, it is more expedient to use fruits and berries as a basis because they are natural sweeteners and natural antioxidants [4]. The authors of [3] conducted studies to determine the sugar content in products with the detection of a high fructose content, as well as studies on the preservation of vitamin C in pastille marmalade products. These studies laid the foundation for solving the problem of enriching pastille marmalade products with functional ingredients.…”

Section: On the Regression Equation It Was Revealed That The Growth O...mentioning

confidence: 99%

“…V n is the volume of the analyzed sample solution, cm 3 ; M n is the batch of the analyzed sample, g; N is the dilution factor of the analyzed sample.…”

Section: Determining Antioxidant Activity By Amperometrymentioning

confidence: 99%

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Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters

Pronina

Nabiyeva

Belozertseva

et al. 2022

EEJET

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Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affected by the volume of whey (250 ml), the volume (0.02 g) and the time of revival of the starter culture (6 hours). A more significant factor was the volume of application of lactic acid microorganisms, from 0.01 to 0.02 g, which affects the growth of lactic acid microorganisms (increases) in the product. The antimicrobial activity of isolated crops in relation to E. coli was studied. The zones of illumination of the isolated colonies in relation to E. coli range from 0.1 mm to 0.5 mm. The results show that antagonistic properties affect pathogenic and conditionally pathogenic microorganisms in the gastrointestinal tract. The antioxidant properties of pastille marmalade products have been established. When applying starters of lactic acid cultures, the volume of antioxidants increased by 1.7 and 2.2 times compared with control. In this regard, the development of pastille marmalade products with starters of lactic acid microorganisms is a relevant and promising task because they are natural, have an immunostimulating effect, and expand the range of confectionery products

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Section: On the Regression Equation It Was Revealed That The Growth O...mentioning

confidence: 99%

Section: On the Regression Equation It Was Revealed That The Growth O...mentioning

confidence: 99%

See 1 more Smart Citation

Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters

Pronina

Nabiyeva

Belozertseva

et al. 2022

EEJET

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“…It is worth noting that this component is not produced by the human body on its own, so it is necessary to include foods rich in dietary fiber in the diet. The recommended daily intake is 25 g [3]. At least half of them should be coarse dietary fiber (cellulose, hemicellulose, lignin), and the second half of the daily norm should come in the form of soft dietary fiber (pectins, gums, mucus) [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of enterosorbing dietary fibers on the quality and safety of fermented milk products

Alimardanova

Bakiyeva

2022

EEJET

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This paper considers the possibility of using rice husks as enterosorbing fibers in the production of fermented milk products. The results of studying the fermented milk product using L. diacetylactis, L. bulgaricus, and Bacteriumbifidum microflora with the introduction of enterosorbing dietary fibers (ESDF) are reported. The technology of processing and preparation for the introduction of rice husks is described. Rice husks were studied for different particle sizes, the optimal option in the form of powder was selected. The behavior, influence on the shelf life, and viability of lactic acid bacteria in the finished product were investigated. The study of the chemical composition showed that in the examined samples the protein content increased by 25 %, carbohydrates – by 1.6 %, and dry matter – by 18 %; the content of dietary fiber (2.3 g) is 9 % of the daily value. An organoleptic assessment was also analyzed, based on which it was revealed that the rational dose of rice husks is 12 %. The dose of ESDF introduction varied from 0 to 5 %, in increments of 1 %. The optimization method revealed the area of the optimum, based on which repeated studies of the fermented milk product, produced according to the optimal formulation, were carried out. To assess safety, such indicators as QMAFAnM (the quantity of mesophilic aerobic and facultative anaerobic microorganisms), titrated acidity and pH, as well as the content of heavy metals in the resulting samples were investigated. Enriching the fermented milk product with dietary fiber has made it possible to obtain a product with higher organoleptic properties and increased nutritional value while maintaining the consumer properties of the product

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Development of low-calorie jelly for complex processing of dairy raw materials

Korotkova

Bozhkova

Pilipenko

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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The article discusses the relevance and features of using the “Bio-Tone” technology. The proposed technology provides a comprehensive waste-free processing of milk in a closed technological cycle, which has a scientifically proven and practically confirmed therapeutic and health-improving effect on the human body, surpassing the effect of traditional dairy products. Due to the use of complex carbohydrates in the recipe, saturation is felt longer, and due to the production technology, the protein fraction of the product is highly accessible to the human body. Pectin acts as a thickener for jelly, as well as a functional component – enterosorbent.

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Technology of production of granulated cottage cheese with usage of dietary fiber

Cited by 4 publications

References 0 publications

Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters

Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters

Effect of enterosorbing dietary fibers on the quality and safety of fermented milk products

Development of low-calorie jelly for complex processing of dairy raw materials

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