Development of low-calorie jelly for complex processing of dairy raw materials

Korotkova, A. A.; Bozhkova, S.E.; Pilipenko, D.N.; Obrushnikova, L.F.

doi:10.1088/1755-1315/548/8/082078

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…Напитки на основе молочной сыворотки способны положительно влиять на эмоциональное состояние человека и играют важную роль в питании человека, особенно людей пожилого возраста, беременных женщин и имеющих проблемы с лишним весом [3,4].…”

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Innovative whey based tonic drink with the plant components

Skachkov¹,

Serova²,

Pilipenko³

et al. 2020

Agrarian Food Innov

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Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of the studied samples was carried out in accordance with the developed normative technical documentation on the generally created technology for the production of milk jelly. Sampling and preparation of samples for laboratory studies was carried out according to a single method in accordance with the requirements of GOST 26809. Organoleptic evaluation of the finished product was performed on the basis of GOST 31986-2012, GOST R ISO 22935-1-2011, GOST R ISO 22935-2-2011. The acidity of the developed samples was determined by the titrimetric method according to GOST 3624-92. Results. An adequate formulation of fermented milk whey drink with the addition of plant components has been developed. The optimal amount of the lacto-fermenting component for the fermentation of curd whey in an amount of 0.5% was selected, at which the acidity of the drink is 80оT, as well as the tasteful functional filler (currant syrup) – 3%. The developed whey drink has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and is intended for the general population. Conclusion. The developed whey based tonic is a good addition to the diet, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.

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Innovative whey based tonic drink with the plant components

Skachkov¹,

Serova²,

Pilipenko³

et al. 2020

Agrarian Food Innov

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Production technologies of fermented milk dessert with synbiotic properties

Skachkov¹,

Volokhov²,

Pilipenko³

et al. 2022

PROCEEDINGS OF THE II INTERNATIONAL CONFERENCE ON ADVANCES IN MATERIALS, SYSTEMS AND TECHNOLOGIES: (CAMSTech-II 2021)

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Brine-ripened cheese for prevention of selenium deficiency

Mosolova

Горлов

Slozhenkina

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency.

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Development of low-calorie jelly for complex processing of dairy raw materials

Cited by 3 publications

References 3 publications

Innovative whey based tonic drink with the plant components

Innovative whey based tonic drink with the plant components

Production technologies of fermented milk dessert with synbiotic properties

Brine-ripened cheese for prevention of selenium deficiency

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