Currently, a significant value for a correct nutrition and human metabolism has available the fermented milk products, as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover, the enrichment of the functional specificity of such products by vitamins C, E, A, D, K, macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger, topinambour and radish. For the achieving of it, following tasks were considered: creating of the cottage cheese production, sensory assessment, analyzing of the organoleptic and physicochemical characteristics, identifying of the macro- and microelements contents in the cottage cheese. From the available sources - ginger, topinambour and radish consist in following antioxidants: retinol (vitamin A), thiamine (B1), folacin (B9), riboflavin (vitamin B2), tocopherol (vitamin E), ascorbic acid (vitamin C) and others. The organoleptic characteristics, such as: appearance and consistency, taste and smell, colour and physicochemical properties confirmed that the developed compositions meet the standard requirements for cottage cheese. Specifically, the samples had a milky-white color, a pleasant uniform consistency with additives particles, without odour and a moderate taste. In addition, the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples have nutritional values and following valuable macro- and microelements: potassium (15.43-26.90 mg/kg), calcium (6.83-14.37 mg/kg), magnesium (0.85-1.24 mg/kg), phosphorus 97.91-21.77 mg/kg), sodium (3.25-7.36 mg/kg) and others.
The relevance of the study is due to the fact that in recent years the demand for meat products has increased, which in turn makes it necessary to improve the quality of products, due to plant extracts. With the use of low‐frequency vacuum ultrasonic technology, the combined extract of local plant materials—hawthorn, sage, thyme, oregano, basil, and cloves—enriches the organoleptic properties and nutritional value. The purpose of the study was to develop a new technology of cooked smoked beef and turkey sausage enriched with the combined plants extract with improved organoleptic and nutritional properties, as well as to study the content of mineral elements, amino acids, and fatty acids. To obtain accurate results of the study, the following methods were used: capillary electrophoresis, Soxhlet extractor, methods for determining fat according to GOST 23042‐2015, gas chromatography, inductively coupled plasma mass spectrometry. The results of the study showed that upon sensory evaluation of the samples of cooked smoked sausages, introduction of the combined extract changed some consumer properties of the product, in particular, its taste and smell. The amino acid composition shows that nine essential amino acids are present in all compounds, such as arginine, lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, and threonine. Thus, it constantly increases the biological and nutritional value of the final product. Practical applications The presented cooked smoked beef and turkey sausage enriched with an extract of combined plants, has high nutritional value, and can be used as a halal meat product.
In the dairy technology, for the preserving of initial nutritional properties of whole milk commonly a vacuum freeze-drying approach is used. However, a significant impact on the quality indicators of the resulting products within vacuum freeze-drying has a temperature of the product sublimation in the freeze-drying chamber. From the point of view of energy savings and maximum preservation of the initial qualities, the optimal sublimation temperature value is recommended at the t = -15 °C within vacuum freeze-drying process. The physicochemical indicators of whole and reconstituted camel milk have similar values within acceptable limits. Nevertheless, partial denaturation of amino acids that leading to the decreasing in the content of low molecular weight protein fractions and for the increasing of protein fractions with higher molecular weight are occurred. Thermolabile whey protein compounds, such as Albumin and Globulin fractions are especially susceptible to denaturation changes, due to the hydration membrane of proteins present on the surface is destroyed, leading to minor changes in the amino acid composition.
The useful nutritional value of plum is related to the most quantity of vitamins like Vitamin A - beta carotene, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K; and minerals: Ca, Fe, Mg, Mn, Ph, K, Na and other. Plum is available in the receipts of various confectioneries: sweets, caramels, creams, jellies, cookies and others. The objective of the presented study was to develop a new of natural origin with antioxidants capacity - plum filling for the confectionery. Sensory assessment of the researched samples was provided by “JustAbout-Right-Test” questionnaire for the following main characteristics: taste, colour, odour, texture or consistence and acceptance of the product. Organoleptic and physicochemical characteristics were analyzed in accordance with the GOST 32741-2014 (Interstate standard) requirements. The content of mineral substances was determined by the method of Mass-spectrometry with inductively coupled plasma (ICP-MS) and using a Scanning Electron Microscope (SEM). As a result of the «Just-About-Right-Test» most of the respondents selected a plum filling sample with gelatin and lemon. This statement was confirmed by organoleptic and physicochemical characteristics. The mass-spectrometry database verified availability of essential macro- and microelements: sodium, magnesium, phosphorus, sulphur, potassium, calcium, iron and other. The proposed plum filling has wide range applications, as inside and outside for the covering of confectionery, thereby organoleptic properties and nutritional value of final product could be enriched.
Physalis contains all essential and non-essential amino acids, in the largest number of essential Lvaline and L-isoleucine, and as the interchangeable amino acids L-tyrosine. It also consists in polyphenols, ascorbic acid (vitamin C), carotenes (vitamin A), thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3) and macro- and microelements. High Fructose Corn Syrup (HFCS) is a sweetener substituting for sucrose that contains 42–55% fructose with the remainder as glucose and is commonly used in many food and beverage products. It was discovered that the partial or full replacement of sugar by HFCS-55 has not significant influences for the organoleptic and physicochemical properties of the confitures on the base of Physalis. By increasing a ratio of HFCS volume instead of sugar, the mass fraction of soluble solids, titratable acidity, and ash content decrease in the acceptable values. The comparative analysis of the macro- and microelements contents of the confiture samples showed the presence of essential minerals, such as sodium, magnesium, silicon, phosphorus, potassium, calcium, and others. The HFCS-55 can be substituted of sugar in the production of confiture on the base of Physalis with equal food chemical quality characteristics and nutritional values.
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