Amino Acid Composition of Sour-milk Drink with Encapsulated Probiotics

Какимов, Айтбек; Kakimova, Zhainagul; Mirasheva, Gulmira; Bepeyeva, Aigerim; Toleubekova, Sandugash; Jumazhanova, Madina; Zhumadilova, Gulmira; Yessimbekov, Zhanibek

doi:10.9734/arrb/2017/36079

Cited by 13 publications

(9 citation statements)

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“…In connection with the above, we need to develop promising technologies for new types of specialized food products based on milk: dietary, preventive, therapeutic and preventive, for nutrition of athletes, for herodietic and diabetic nutrition, enriched with functional ingredients and, first of all, probiotic microflora, contributing to better digestibility of food products and stable function of the human gastrointestinal tract of all age groups [2,3].…”

Section: Introductionmentioning

confidence: 99%

Advanced Biotechnology of Specialized Fermented Milk Products

Gavrilova¹,

Chernopolskaya²,

Rebezov³

et al. 2019

IJRTE

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 Abstract: The aim of the study is the analytical substantiation of the perspective trendthe development of specialized fermented foods. According to the stable trend of using a balanced diet for the prevention and treatment of gastrointestinal diseases (for which dairy products are enriched with probiotics), a bioproduct has been developed, the formulation of which includes cottage cheese, cream, starter cultures of probiotic cultures, berry syrup, wheat bran. Cottage cheese is prepared by fermentation of a mixture consisting of buttermilk, wheat bran and biologically active additive "Nash lecitin", a leaven based on the association of starter (probiotic) cultures Lactobacillus acidophilus, B. lactis, B. longum, Streptococcus thermophilus in an immobilized form, by nanofiltration. Its chemical composition, nutritional and biological value were studied and microbiological parameters characterizing its functional properties were determined. Cottage cheese bioproduct recommended both for mass catering and for elderly persons nutrition.

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Section: Introductionmentioning

confidence: 99%

Advanced Biotechnology of Specialized Fermented Milk Products

Gavrilova¹,

Chernopolskaya²,

Rebezov³

et al. 2019

IJRTE

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“…3) yogurt consumption is a good prevention of rickets, and later osteoporosis, since calcium, which is part of milk, is involved in the formation of bone tissue; 4) lactic acid resulting from lactic fermentation has good bactericidal properties. It prevents the growth of pathogenic microflora and promotes the growth of normal intestinal microflora, in addition, in the presence of lactic acid increases the bioavailability of calcium, phosphorus and iron, therefore yogurts are recommended to be used in the diet of children suffering rickets, anemia [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

The Structure Development of Yogurt with Vegetable Ingredients

Канарейкина¹,

Kanareikin²,

Ganieva³

et al. 2019

IJRTE

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The development of functional foods with specified beneficial properties is one of the main directions in the problem of maintaining and preserving the health of the population. To solve this problem in the diet include products produced using dietary supplements made from natural ingredients. In addition, the problem of creating food with a certain texture made it possible to isolate thickeners and gelling agents food additives that regulate the consistency and form the structure of the product. The department of technology of meat, dairy products and chemistry of the Bashkir State Agrarian University developed two functional combined products, dairy and vegetable yogurt: 1 using dried horse milk and 2 using dried horse milk and vegetable component, pumpkin seed flour, identified their physicochemical properties and the proposed method for studying structure formation in fermented milk products. The study on the example of yoghurt 1 proved that when lactic acid fermentation proceeds, a decrease in the carbohydrate content of the product leads to an increase in its acidity and this causes a change in the consistency of the product. As a result, a ferment with lactic acid bacteria, producing exopolycarbohydrates, dried mare's milk and a vegetable component from pumpkin flour containing pectins, turned out to be good thickeners and gelling agents. All of the above components of yogurt are natural raw materials, so they can be used as safe food additives in the production technology of fermented milk products. In addition, the introduction of dried mare's milk contributes to the correction of the protein composition of the milk mixture, and the use of pumpkin seed flour in the production of yogurt enhances the beneficial properties of yogurt. This research is very relevant from the point of view of developing useful functional products.

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“…The state of protein metabolism is largely dependent on the lack or absence of essential amino acids. Human cells cannot synthesize the necessary proteins if at least one essential amino acid is missing in food [8]. The lack of at least one essential amino acid in food causes negative nitrogenous balance, impaired activity of the central nervous system, stunting and severe clinical consequences such as avita-minosis.…”

Section: Introductionmentioning

confidence: 99%