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 aim of our study was to study the effect of prebiotic components on the quality indicators of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yoghurt sourdough, which included lyophilically dried strains of Streptococcus thrmophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus acidophilus, and Bactidiochemia sulphonidae with the addition of lactobacillus cultivar and yeast lactobacillus complex ), in addition, in order to enrich the product with vitamins, minerals and polyphenolic compounds, mashed potatoes from blueberries and dogwood were used. In the course of the study, we evaluated organoleptic, physicochemical and microbiological indicators, carried out a comparative analysis of the content of vitamins and trace elements in a traditional and enriched product. It was established that enrichment of yogurt with a prebiotic complex and fruit and berry puree contributed to the improvement of quality indicators, due to an increase in nutritional value, an increase in the content of vitamins (C, B1, B2, E and PP) and microelements (Ca, K, Mg, P, Fe). The prebiotic properties and immunogenic effects of wheat bran and yeast cell wall components, as well as the polyphenolic compounds of blueberries and cornel berries, make it possible to use yogurt as an adaptogenic product with probiotic, prebiotic neuroprotective, cardioprotective, antioxidant, immunomodulating and anti-inflammatory properties.
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.
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.
Every day, the modern human body is exposed to stress of various etiologies. One of the main effects of long-term stress is to accelerate the rate of premature aging. These processes affect the decrease in working capacity, reproductive capabilities, affect memory, emotions, behavior, vegetative reactions of a person, etc. The influence of unfavorable factors of professional activity (daily duty, psychoemotional overload, physical activity, violation of the diet) leads to early professional burnout. Therefore, it is important to search for and study the mechanisms of action of substances whose use for preventive purposes leads to a stable state of the body to stress. This article presents information on the study of the stress-detecting activity of a Proline-containing compound synthesized at the research Institute of pharmacology of the Russian Academy of medical Sciences. The experiment used male rats with a high level of anxiety of two ages - 3-month-old sexually Mature and 1.5-year-old. The animals were selected based on physiological tests: “Porsolt swimming test”,“open field” test. Stress was simulated by forced 30-minute swimming at a water temperature of 28-30°C. Stress-detecting mechanisms of action of the amino acid compound were evaluated by indicators of the leukocyte formula and the content of biogenic amines. It was found that the development of the strategy of adaptation to the action of a stressful factor (30-minute swimming) depends on age. In young animals, when using an amino acid compound, a hormonal type of activation of the sympathoadrenal system was noted, which is the most effective. The body of 1.5-year-old rats reacted to external influence by activating the sympathoadrenal system along the mediator pathway and entering the depletion phase. The results of this study can be the basis for the use of amino acid compounds as a functional ingredient with a stress-inducing property in the production of food in the food industry.
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