Selection of the rational conditions for production of the yogurt enriched with bioflavonoids

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

doi:10.31515/1019-8946-2018-4-32-33

Cited by 2 publications

(1 citation statement)

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“…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.

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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%.

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Section: результаты и обсуждениеunclassified

Glazed curd curds of functional purpose

Dolmatova,

Krivobokov

2023

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

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Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

Кручинин

Turovskaya

Илларионова

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and prevents obesity, metabolic syndrome, type II diabetes, and cardiovascular diseases. The stability of the structure and consistency of yoghurt directly depend on the composition and properties of raw materials, including genetic and technological factors and compliance with temperature storage conditions. Yoghurt formulations include various dairy raw materials, e.g. milk powder. The research objective was to assess the effect of κ-casein gene polymorphism in milk powder on the technological properties of acid-induced milk gels when simulating different temperature storage conditions. Study objects and methods. The research featured yoghurt samples prepared from milk powder of CSN3 gene (AA and BB). Model systems of yoghurt were prepared from dry bulk milk, mixed by mass fraction of protein in the ratio of AA2:BB2 as 75:25, 50:50, and 25:75%, respectively. The experiment involved standard methods, optical methods, dynamic viscometry, and PCR-RFLP. Results and discussion. As the mass fraction of BB dry bulk milk increased, the structural and mechanical properties, dimensional stability, and surface tension increased, too. As the storage temperature fell from 4 ± 2 to 12 ± 2°C, the structural and mechanical properties, dimensional stability, surface tension, and moisture-holding ability decreased while maintaining the previously established dependencies. The CSN3 gene polymorphism proved to have no effect on the curd tension after fermentation. Significant differences between the allelic variants AA and BB became obvious only after complete cooling and structuring of the product. Conclusion. The obtained experimental results and the analysis of related publications suggested an indirect effect of the κ-casein gene polymorphism on the structural and mechanical properties, associated with a genetic effect on the average diameter of casein micelles in the original milk and the resulting biochemical and isothermal processes. The research made it possible to assess the effect of the CSN3 gene polymorphism on the technological properties of dry milk during its processing into fermented milk products.

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Selection of the rational conditions for production of the yogurt enriched with bioflavonoids

Cited by 2 publications

References 0 publications

Glazed curd curds of functional purpose

Glazed curd curds of functional purpose

Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

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