Functional and technological characteristics of new cheese product with vegetable and prebiotic components

Abstract

Abstract. The article presents results of a study of a new cheese product, the manufacturing technology of which involves enrichment with natural vegetable raw material in combination with prebiotic components. The proposed production technology enables to improve the content of protein, selenium, and mass fraction of dry matter in the final product. Extruded chickpea flour was used as a plant component. Chickpea grain has a high content of protein and carbohydrates with low content of fat. The extrusion process makes it possible to eliminate a specific flavor characteristic for the legumes and improve the organoleptic and rheological characteristics of the product. The extrusion was carried out at a temperature of 120 ºC and a pressure of 70 atm. that enabled to reduce the content of trypsin inhibitors, increase the digestibility of nutrients, and get a filler with a pleasant flavour of "popcorn". The combination of chickpea flour and lactulose contributes to enhancing the content of lactic acid microorganisms in a cheese product, causing its functional activity in case of a microflora imbalance in the gastrointestinal tract. The weight fractions of protein in the test samples with adding of chickpea flour were higher by 5.2 % compared to the control sample. 3 % chick-pea flour added increased the weight fraction of selenium by 10.1 mcg, while 6 % chick-pea flour by 22.5 mcg per 100 g of the product. Adding of lactulose increased the fermentation process. So, in 3 hours of fermentation of the mixture in the 1.5 % lactulose sample, the titratable acidity was by 12 % and in the 3 % lactulose sample by 21 % higher than in the control sample. At the same time, due to the reduced content of fat it was considered a dietary low-caloric product. Thus, adding of extruded chick-pea flour to the formulation of the cheese product contributes to the improvement of consumer-oriented characteristics and the combination with the lactulose prebiotics causes its functional properties.

Application of two-stage salting of meat by-products in pork whole-muscle production with abnormal autolysis

“…Such meat is not suitable for cooked ham, since the product is watery, and the cooked ham itself will have an uneven color. The production of cooked meat products requires raw materials with a higher moisture binding capacity, therefore, meat with a pH above 6.2 is used [13,17].…”

“…Domestic and foreign specialists of meat industry have been paying attention to the creation of rational ways of pork processing with PSE and DFD properties since 1970s -from the moment of mass appearance and identification of such raw materials [14,[15][16][17][18][19].…”

“…In our opinion, the optimal option for adjusting the properties of raw materials is the use of salting. The possibilities of reducing the duration of salting while maintaining the quality of salted meat products using classical diffusion-osmotic processes are now practically exhausted [17,18,19]. Various techniques accompanied by macro-and microdestructive changes in the morphological state of meat muscle tissue are widely used in modern salting methods.…”

Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics

“…In Russia, in the framework of the Order “On basic principles of state policy in the field of healthy nutrition of the population of the Russian Federation for the period of up to 2020,” there were some improvements noted in the area of nutrition of the population due to changes in the structure of food consumption, that is, increasing the share of specialized meat and dairy products (The order of the Government of the Russian Federation dated 25.10.10). So, obvious is the relevance of expanding the range of functional fermented milk products that improve digestion, quickly eliminate hunger, and are a source of micro‐ and macronutrients (McAuliffe, Kilcawley, & Stefanovic, ; Slozhenkina, Druker, Kryuchkova, & Zlobina, ; Slozhenkina, Serova, Vodolazkova, & Zlobina, ). Among the variety of dairy products, Yoghurts can be considered the most common and attractive for the consumer; their advantages, in particular, include light texture, pleasant organoleptic characteristics, and various fillers and functional ingredients that are able to be added to the production technology and increase the biological and nutritional value of the product (Mohammadi‐Sartang et al, ; Sivieri et al, ).…”

Development of receipt and assess of functional and technological properties of yoghurt entitled «Ivanhoe»

“…Учитывая актуальность исследований, направленных на разработку новых продуктов питания, имеющих функциональную направленность в отношении профилактики алиментарных нарушений, в частности продукции переработки молока [4,5,6], нами была разработана рецептура йогурта «Айвенго» и изучены его качественные характеристики, обусловливающие в перспективе потребительский спрос.…”