Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of experimental samples was carried out at 75; 80 and 85оС. Active acidity was determined with a testo 206-pH1 instrument. Results. The organoleptic characteristics of the samples were evaluated when combining vegetable powders in an amount of 1.0% with milk of 1.5% fat content, on the basis of which a powder from baobab pulp and a powder from rosehip fruits were selected for further research. The studies of some organoleptic, physico-chemical and technological properties of mixtures of baobab fruit powder and rosehip fruit powder with drinking water and milk with a fat mass fraction of 1.5% showed that when these powders were added, a decrease in the hydrogen index (pH) was noted, which can lead to coagulation of milk proteins during heat treatment. During thermal treatment of experimental samples with milk, the amount of vegetable powder was established, at which it is possible to apply the pasteurization temperature regime of 85оC. Conclusion. The choice is justified and the possibility and expediency of including powder from the pulp of baobab and powder from rosehip fruits in the formulations of milk-based products and beverages for herodietic nutrition is established.
The main principles of development of adapted infant milk formulas are approximation to the composition and properties of human milk and correspondence to the specific features of infantile digestion and metabolism. Of no least significance is adjustment of the carbohydrate component. Partial replacement of lactose by maltodextrin allows to decrease the osmolality of milk formulas. Maltodextrin is well utilized in the intestines, has a positive effect on its microbiota. Therefore, in modern infant adapted formulas lactose is partly replaced by maltodextrin. Infant formulas are manufactured using maltodextrin with the dextrose equivalent from 18 to 22. The study was aimed at investigating the possibility of using maltodextrin manufactured in Russia in specialised food products for infant nutrition. Three samples of maltodextrin were selected for the study: 2 were manufactured in Russia and 1 was imported. The samples were tested in the following order: study of comparative characteristics of maltodextrins; experimental pre-production of adapted milk formulas with maltodextrin samples, and examination of the quality and safety characteristics and the technological benefits of its use. The research work and its results confirmed the possibility of using maltodextrin made in Russia for manufacture of adapted products for child nutrition to optimise the carbohydrate composition of the final product. Key words: dextrose equivalent, child nutrition, maltodextrin, solubility
Aim. The research of dairy and vegetable raw materials used for the production of specialized baby food products. Materials and Methods. The following types of raw materials were used for research: dairy – cow's, goat's, mare's milk; vegetable – pine nut kernel, pumpkin seeds, pine nut flour, pumpkin seed protein concentrate. The production of products was carried out in the conditions of a pilot production of the Research Institute of Baby Food; research of samples – in the laboratory of analytical research of technological processes of specialized food products. The work used organoleptic and physico-chemical research methods: GOST 31981-2013; GOST 34617-2019; GOST 23327-98; GOST 5867-90; GOST 30648-99; GOST 32915-2014. The amino acid content in the samples was determined according to MVI.MN 1363-2000. Results. Comparison of the amino acid compositions of cow's, goat's and Mare's milk showed that goat's and cow's milk contain almost the same amount of arginine, with a small predominance in goat's milk. When studying the amino acid composition of plant ingredients, it should be noted that the highest amount of arginine is contained in the protein concentrate of pumpkin seeds and pine nut flour, which is explained by the high protein content in these components. Conclusion. Recipes for beverages and fermented milk products (yogurt and baby cottage cheese) intended for inclusion in the diets of obese children have been developed.
This article presents material on the development and research of gerodietic nutrition. The composition of the developed product, including ingredients of animal and plant origin, is given, and the choice of raw materials and components used in the development of formulas is explained. A flowchart of the production stages is presented, according to which, in the experimental shop of the Research Institute of Children’s Nutrition - a branch of FGBUN "FITS Nutrition and Biotechnology" a development type was produced. Based on the data obtained in the study of the nutritional value of the product, established the acceptability of its practical use in the diet of the elderly and old age.
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