Impact of vacuum freeze-drying on the reconstituted camel milk composition

Tastemirova, U. U.; Mukhtarkhanova, R. B.; Alimardanova, Mariam; Alibekov, Ravshanbek S.; Shingisov, A. U.

doi:10.1590/fst.61722

Cited by 4 publications

(2 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fatty acid composition was determined by gas chromatography on a gas-liquid chromatograph "Crystal-4000" with a flame ionization detector and "NetChrom" programme during the transesterification of milk fat with methylatom sodium in methanol as described in [37]. The methyl esters were separated on a capillary column of 30 m length and 0.25 mm inner diameter, the carrier gas -hydrogen was flowed at a rate of 40 ml/h.…”

Section: Determination Of Fatty Acid Compositionmentioning

confidence: 99%

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Utebaeva,

Gabrilyants,

Abish

et al. 2024

EEJET

View full text Add to dashboard Cite

Functional foods containing probiotics and/or prebiotics are of scientific and practical importance. The method of pre-activating bifidobacteria before their use in the production of fermented milk products has a profound impact on enhancing the quality of the resulting products. Finding ways to shorten the activation time of bifidobacteria in the production of functional foods with probiotics is an urgent task. Shortening the activation time and optimizing enzyme systems of bifidobacteria with antioxidants are crucial for innovative probiotic fermented milk technology. The object of this research is the technology of fermented acidophilic products enriched with bifidobacteria activated using Prunus padus (bird cherry) extract, known for its antioxidant properties. The finished product showed a significant increase in bifidobacteria count, reaching 1×109 CFU, and a 25.7 % boost in L. acidophilus after 7 days. Furthermore, the activation of bifidobacteria by Prunus padus extract resulted in a threefold increase in the histidine content and increased the content of oleic, eicosanoic, linoleic, arachidonic, and docosahexaenoic acids by 10.0 %, 26.4 %, 14.4 %, 22.6 %, and 66.6 % in the experimental sample compared to the control sample, respectively. Moreover, pentadecanoic, selacholeic, eicosatrienoic acids and tyrosine were present in the experimental but not in the control sample. Microbiological safety tests found no pathogenic microorganisms in the fermented acidophilic product, yet lactic acid microorganism levels exceeded norms in the experimental sample, confirming the product's probiotic properties and high physiological value. Thus, the developed product is characterized by better taste, a longer shelf life, and the preservation of bacterial titers

show abstract

Section: Determination Of Fatty Acid Compositionmentioning

confidence: 99%

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Utebaeva,

Gabrilyants,

Abish

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

“…Additionally, when drying products in a vacuum at a low temperature, their biologically active substance composition is not so disturbed [7]. It is known that in the process of drying food products in a vacuum due to the action of a certain driving (thermodynamic) force, complex non-stationary heat and mass transfer processes occur [11].…”

Section: Technology and Equipment Of Food Productionmentioning

confidence: 99%

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Shingisov

Alibekov

Yevlash³

et al. 2023

EEJET

View full text Add to dashboard Cite

The study objects were the Republic of Kazakhstan selection apple sorts: “Baiterek”, “Sarkyt” and “Saya”, also pear sorts: “Syilyk”, “Zhazdyk” and “Nagima”. Study of the process of moisture evaporation within vacuum drying of the fruits has essential value in the nutritional value saving. Basically, the product evaporative capacity is characterized by the evaporation resistance coefficient ‒ µ. Also during moisture removal, thermodynamic state of moisture changes that is described by water activity indicator ‒ aw. Experimental determination of these parameters allows for the analyzing moisture evaporation during vacuum drying process. Studies have established the following evaporation resistance coefficients: µ=2.03±0.07 for apple sorts and µ=2.3±0.05 for pear sorts. Either water activity decreases from 1.0 to 0.62±0.01 for apple sorts and from 1.0 to 0.65±0.04 for pear sorts. Two drying periods are discovered. The first drying period: 5.45–6.10 h for apple sorts; and 6.12–6.25 h. for pear sorts. The second drying period duration: 4.15–3.50 h for apple sorts; and 4.35–4.48 h for pear sorts. The critical humidity value: 27.1±2.1 % for apple sorts; and 30.1±2.5 % for pear sorts. Comparative analysis of calculated and experimental data shows maximum deviations 22.5 % for apple sorts and 23 % for pear sorts. The proposed equation for the calculating a moisture evaporation rate, considering the product properties and the hygroscopic parameters of air, can be used in practice to study the moisture evaporation dynamics from the product surface. The study results allow for the selecting an optimal mode for vacuum drying of apples and pears sorts in order to safe nutritional value and to produce biologically active additives for the food industry

show abstract

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

Cais‐Sokolińska

Teichert

Gawałek

2023

Foods

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare’s milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare’s milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare’s milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.

show abstract

Impact of vacuum freeze-drying on the reconstituted camel milk composition

Cited by 4 publications

References 26 publications

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

Contact Info

Product

Resources

About