The aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products.
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese.
The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottage cheese: cheese cakes, cottage cheese casserole, cottage cheese stuffing and cottage cheese biscuits were used as control samples for the studies.
The protein value of the milk concentrate and also products on its base was determined by the method of digestible indispensable amino acid score calculation.
The conducted studies have demonstrated that despite the less amino acid score of the concentrate, comparing with a control sample, products on its base have higher amino acid score, comparing with their cottage cheese analogues. Thus, the amino acid score of cheese cakes based on the concentrate is 84 % and exceeds the control sample, which amino acid score is 33 %, in 2.5 times. The amino acid score of cottage cheese casserole based on the concentrate is 68 % and exceeds the control sample in 1.7 times. The amino acid score parameter of protein stuffing is 94 % that exceeds the control sample with score 36 % in 2.6 times. The amino acid score of biscuits based on the concentrate is 26 % that exceeds the score of a cottage cheese analogue in 2 times.
The obtained results may be used for elaborating and correcting the food ration for the population under conditions of protein deficiency.
ResearcherID: D-4879-2019/
DETERMINATION OF HEAT CAPACITY IN THE PILEUS AND STIPE OF AGARICUS MUSHROOMThe article proposes a discrete approach to preparing for storage of cultivated Agaricus mushroom based on data on the difference in the parameters of mushroom pileus and stipe. Experimental data that indicate a significant difference in the heat capacity of the mushroom pileus and stipe are presented. Considering the different biological value of the pileus and stipe tissues and basing on experimental data, recommendations on the choice of drying modes for the pileus and stipe of the cultivated Agaricus mushroom were developed. The data obtained allow the most efficient use of energy resources for the drying process, as well as maintaining a significant part of biologically valuable components in the finished drying object.
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