Evaluation of the quality, environmental safety and biological value of functional curd product

Abstract

The authors conducted studies to assess the quality and calculation of biological value of the developed curd product. Estimation of organoleptic parameters was carried out with use of tasting scale of curd and curd products estimation, on the basis of which the profilogram was built and it was established that the developed curd product received the maximum quantity for taste and smell, appearance and consistency. Nutritional value of the experimental sample increased due to introduction of whey proteins and sesame seeds: protein (by 2.0%), appearance of carbohydrates (0.3%) and dietary fibers (0.05%). In the experimental sample the number of lactic acid microorganisms considerably exceeds both the normal values and the values of the control sample, which proves its probiotic properties and indicates a high physiological value. The calculated amino acid scoring of the eight essential amino acids is quite high and ranges from 105.9% valine to 191.0% tryptophan, which is well balanced and significantly exceeds the ideal protein. The biological value of the experimental sample with sesame seeds and whey proteins was 65.2%, the utility coefficient was 0.77, which indicates its high biological value and high balance of the amino acid composition.

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

“…Cottage cheese stood out as a product with the highest concentration of indispensable amino acids: 90.41 mg/g leucine at, lysine, 74.83 mg/g protein, 46.77 mg/g phenylalanine, and 42.61 mg/g. Similar results were demonstrated in other studies (Rodionova et al, 2017;Kryuchkova et al, 2021).…”