Sesame seeds are a functional food ingredient with vasoprotective, antioxidant, prebiotic, chondro- and osteoprotective characteristics. In this study, sesame seeds were used to enrich a cheese product. The dose, method and technological production stage of the cheese product in which to add sesame seeds were determined, in addition to the effect of sesame seeds on the product’s quantitative indicators. The nutritional value of sesame seeds, their total amino acid and fatty acid compositions and microbiological parameters were evaluated, depending on the method of the filler temperature treatment. The appropriate heat treatment method was holding the functional component in milk at 73 ±2 °C for 25 min, followed by cooling to 30 ±2 °C. Adding the filler into the cheese mass before moulding the cheese head was determined as the appropriate technological step to introduce the previously prepared sesame seeds. The cheese product was found to have the best sensory characteristics at the 3% sesame seed dose compared with the doses of 1% and 5%. The cheese product enriched with sesame seeds can be recommended as a functional product for systematic consumption without restrictions for all groups in a healthy population.
Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.
Abstract. The article justified expediency of the use in the formulation of symbiotic fermented milk product unconventional phytocomponents and syrup of lactulose, developed the technology of production based on the thermostatic method, conducted comprehensive assessment of the consumer appeal on the basis of studying of sensory properties, physicochemical, microbiological indicators, vitamin, mineral and amino acid composition. The influence of the starter microflora in the process of acid in the produced samples experimentally determined the optimal ways of preliminary preparation of restealing components, set dose, the technological stage of their making into the prepared liquid phase and their effect on the quality parameters of these products. We have found a significant increase in the content of essential amino acids in the enriched sample as compared to the traditional formulation, a mass fraction of carbohydrates, minerals and vitamins that is due to the high content of vegetable raw materials. Besides that, the mass fraction of the protein symbiotic product slightly exceeded the value of the control sample. The number of lactic acid microorganisms in the enriched sample exceeds as standardized, and the importance of the traditional fermented milk product, which indicates the high physiological value of the developed product. Enrichment of the fermented milk product with the proposed functional components increased its nutritional and biological values. The developed product has functional activity in relation to prevention of alimentary conditions of the human body, which is very important at the present time. The enriched milk product possesses high consumer properties, what makes it possible to predict the customer demand among the population in the future.
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