Starting with the α,β‐unsaturated ketones (I), the title compounds (V) are prepared via the carbinols (III) and characterized as the adducts (VII) with maleic anhydride (VI).
Paprika, coriander seeds, and β-carotene have been theoretically substantiated and practically proved to be appropriate to use in brine cheese production as functional ingredients rich in vitamins, macro- and microelements, dietary fiber, and essential amino and fatty acids with health-promoting properties. The preparation method and technological point to introduce herbal ingredients have been established; the probiotic complex that is necessary for the cheese production has been selected. The cheese technology has been developed, and its quality was assessed. Sensory characteristics were harmonious; the taste, odor, and pattern of the cheese product were pleasant to perceive. The product was protein/fat balanced; dietary fibers satisfied the recommended norm for 28%. There was an increase in minerals 2.5 times (potassium, iron, magnesium, and phosphorus) and vitamins by 70.0% (β-carotene, vitamin A, E, B6, B5); trace element selenium and vitamins K, B3, B4, and α-carotene appeared, which led to an increase in the biological value of the cheese product.
The authors have developed a technology and a procedure for assessing quality and safety of a fermented milk whey product enriched with spirulina, tarragon, mint, and stevia sweetener used as a balanced complex of biologically active substances. Sensory quality indicators were assessed on a 5-point scale, using the profiling method. The taste panel analysis results showed that the enriched product had improved sensory properties and more pleasant harmonious taste and aroma. The examination of the chemical composition showed that the enriched product increased its content of carbohydrates by 2.3%, ash by 5%, and protein by 25%; dietary fibers (0.30 g) were produced and made up to 15% of the reference daily intake. The examination of the vitamin composition found an increase in almost all vitamins due to the enrichment with natural plant ingredients and the fermentation. The study of the mineral composition showed that in Test sample, the total content of all studied macroelements increased by 17.0 mg, and the microelements number enhanced by 0.16 mg. Therefore, enrichment with plant ingredients allowed obtaining products with higher sensory properties, increased nutritional and biological values and safety, a higher content of amino acids, vitamins, and minerals and induced dietary fiber to be produced.
The analysis of literature found prebiotic properties of inulin and white currant’s health-promoting properties and rich chemical compositions that allow these products to be considered functional food ingredients with bifidogenic, immunomodulating, antioxidant, prebiotic, and hepatoprotective properties, which became a reason for inulin and white currant to be used for enrichment of a dairy product. The experimental studies have established the type of starter microflora—lactic acid and bifidobacteria. The optimal method of heat treatment and technological stage and doses of inulin (3.0%) and unclarified white currant juice (3.0%) were determined, i.e., holding juice and inulin dissolved in milk at t=65±2°C for 25-30 minutes, cooling to t=14±2 °C, and adding to fermented milk product cooled to t=14±2 °C. Qualitative indicators of the fermented milk product enriched with inulin and white currant were higher than those of a traditional product. The new product met the requirements of technical regulations and can be recommended as a functional product for systematic consumption by different age groups of population without restrictions.
The article describes the process of developing drinking yogurt enriched with magnesium. To enrich yogurt the researchers used magnesium citrate, obtained by reacting magnesium metal in the form of crushed chips with a thickness of about 1 mm and a particle mass of 0.1–0.5 g with a 10 % aqueous solution of citric acid at a gradual dosage of the chips at a temperature of 18 to 45 °C, with the pH of the reaction mixture controlled for 3.5-4 hours until the hydrogen release, chips separation and evaporation of the resulting solution for 2-3 hours to the dry residue and drying to a constant mass. A man produced yogurt using traditional technology. The authors added the technological stage of yogurt fortification with magnesium citrate – 550 mg per 100 g of yogurt. The magnesium citrate amount added to yogurt can bring the magnesium content to 63.5 mg/100 g. The researchers studied organoleptic, physical, chemical and microbiological parameters of yogurt enriched with magnesium after production and after 5, 7 and 10 days of storage at a temperature of 4 ± 2 °C. They proved that the magnesium citrate introduction did not adversely affect the quality and safety of the finished product. According to the results of the research, all indicators meet the requirements of the GOST 31981-2013 and the Technical regulations of the Customs Union “On the Safety of Milk and Dairy Products”. A man defined regulated quality indicators, as well as the storage period and mode – 7 days at a temperature of 4 ± 2 °C. The recommended single serving of yogurt provides at least 16.0 % of the daily intake, and the maximum magnesium content in yogurt does not exceed the upper safe consumption level.
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