The fermented mare's milk -Koumiss and camel's milk -Shubat are traditional national dairy products in Kazakh cuisine. Concentrated dairy products in the form of clots have a quantity content of useful chemical compounds. In the presented study it was investigated the desorption isotherms of the koumiss and shubat clots enriched by vegetative additives. It was established, that the interface between weakly and strongly bound moisture can be: for the koumiss clots enriched by juices: of a carrot а w =0,56, u х = 0.69 kg/kg; of a pumpkin а w =0,58, u х = 0,80 kg/kg; of a beet а w =0,59, u х = 0,81 kg/kg; as well as for shubat clot, enriched by juices: of a carrot а w =0,62, u х =0,73 kg/kg; of a pumpkin а w =0,65, u х = 0,67 kg/kg and of a beet а w =0,63, u х =0.66 kg/kg.
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.
Abstract:In this study, the drying kinetics of a domestic plum cultivar were examined in a laboratory scale hotair dryer, SHS-80, at an air velocity of 0.65m s -1 and within the air temperature range of 45 -75 0 С. It was found that the whole fruit dried the best. Also, the study assessed the influence of the drying method on the quality of the domestic plum cultivar. Dried fruits were assessed for sensory parameters and ascorbic acid content. Studies have shown that the proposed method of drying, yields a higher ascorbic acid content for the dried product than the conventional approach.UDC Classification: 664.8, DOI: http://dx
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