Influence of Milk Thistle Shot on Quality Parameters of the Sour-Milk Beverage

Abstract

Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer’s health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value. Addition of milk thistle shot to kefir didn’t cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted. So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew.

Influence of wheat bran on quality indicators of a sour milk beverage

“…The introduction of 6 % of wheat bran and 1 % of arabinogalactan into low-fat cheese contributes to obtaining a combined cheese product that possesses the organoleptic composition characteristic for cheese masses, balanced composition and functional properties, as well as allows the improvement of the technology of multicomponent thermized products based on combining dairy and grain raw material through the use of natural ingredients, which have the properties of the final product consistency stabilization [25].…”