Development of the technology for receiving curds product fortified with functional ingredients

Zobkova, Z.S.; Fursova, T.P.; Zenina, D.V.; Gavrilina, A.D.; Shelaginova, I.R.

doi:10.31515/1019-8946-2019-5-44-46

Cited by 6 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Творожные продукты пользуются спросом у населения [7][8][9]. Для придания им функциональных свойств известны различные варианты способа их приготовления [10][11][12][13][14][15][16].…”

Section: результаты и обсуждениеunclassified

Glazed curd curds of functional purpose

Dolmatova,

Krivobokov

2023

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

Urbech is a traditional Caucasian dish made from oilseeds (hemp, flax, pumpkin) or nuts, usually with the addition of vegetable or melted butter, sugar and honey. Today, Urbech is experiencing a rebirth. This natural product is rightfully referred to as superfood. Flax urbech contains a large amount of fats, proteins and a small amount of carbohydrates. The product can be eaten with a low-carb diet. Flaxseed urbech has an increased mass fraction of linoleic and linolenic acids, is rich in vitamins and minerals. The object of the study is glazed cottage cheese with golden flax and apricot jam, raw materials for its production. In the course of scientific work, the optimal ratio of the components of the filling, curd base and glaze was selected. The production of glazed curd curds formed in the form of a cylinder with a core filling in the center was carried out. Studies of the product on organoleptic, physico-chemical and microbiological parameters were carried out. As a comparison sample (control), glazed curd cheese with vanilla, developed according to traditional technology, was studied. The reduced caloric content of glazed curd cheese with urbech and apricot jam was established in comparison with the control sample. Since the composition of the cheese contains prescription components capable of binding moisture, the moisture-retaining ability was additionally determined by the Grau-Hamm gravimetric method in the modification of A.A. Alekseev. A high moisture-retaining ability of the product was found, which allows the cheese to maintain a stable shape throughout the entire shelf life and increase its shelf life by 25%.

show abstract

Section: результаты и обсуждениеunclassified

Glazed curd curds of functional purpose

Dolmatova,

Krivobokov

2023

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

show abstract

“…The curd contains a small amount of lactose (milk sugar). Compared to fats and proteins, milk lactose passes into cottage cheese to the least extent, since it is in the state of a true solution in milk and remains in the whey during protein coagulation [6,7]. Among the minerals, a special role belongs to calcium and phosphorus, which are in the curd in a balanced ratio, which determines their high assimilation by the body.…”

Section: Introductionmentioning

confidence: 99%

Consumer properties and environmental safety of a functional curd product

Kryuchkova

Горлов

Slozhenkina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The authors studied the composition and properties of sesame seeds and whey proteins. It was found that they have medicinal properties, high nutritional and biological value, contain a complex of essential minerals and vitamins necessary for the normal functioning of the body. The dose, method and technological stage of introducing sesame seeds and whey proteins in the production of curd products were studied, on the basis of which the technology of a functional curd product was developed and its consumer properties were determined. It was found that the introduction of sesame seeds and whey proteins increases the organoleptic characteristics, nutritional and physiological value of the curd product.

show abstract

Current trend in the development of biotechnology of a specialized dairy product for nutrition of athletes

Gavrilova

Chernopolskaya

Bukharev

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The paper presents the analysis of modern domestic and foreign scientific and technical literature that addresses organization of healthy nutrition for athletes. The results obtained allow us to conclude that most of the studies and experiments have been performed in accordance with the target activities of athletes in a particular sport with different physical loads and specific diseases that reduce effectiveness of their training cycle. Relevance and significance of the development of the biotechnology for specialized food products for nutrition of athletes and professionals, as well as amateurs and the population regularly engaged in physical exercises is defined. The aim of the study is formulated, study objects and methods are described, scientific substantiation is provided, and a current trend in the development of biotechnological parameters of a specialized dairy (curd) product recommended for nutrition of athletes is determined. The study optimized the elemental composition of a new type of specialized product with two species of starter culture with probiotic cultures and special ingredients (concentrate of Milki land-WPC 80 whey proteins, glutamine, pollen) used to enrich the new product with free irreplaceable amino acids, vitamins, and minerals. This increased its digestibility and stability of the athlete’s gastrointestinal tract due to a specialized product that contains immobilized probiotic cultures in an amount of at least 1·108 CFU. Chemical, amino-acid and vitamin composition of specific ingredients is presented, characteristics of their macro- and microelement composition are provided, and the relevance of their use is substantiated. Technological parameters for manufacturing a new product are determined, and a block diagram of the technology for manufacturing a curd product for the nutrition of athletes is presented.

show abstract

Development of the technology for receiving curds product fortified with functional ingredients

Cited by 6 publications

References 0 publications

Glazed curd curds of functional purpose

Glazed curd curds of functional purpose

Consumer properties and environmental safety of a functional curd product

Current trend in the development of biotechnology of a specialized dairy product for nutrition of athletes

Contact Info

Product

Resources

About