The Effect of the Honey-Linseed Flavoring on the Quark Glazed “Syroks” Quality

Sitnikova, A.M.; Korotkova, A. A.

doi:10.37442/978-5-6043854-1-8-2020-1-501-505

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“…Лен является источником полиненасыщенных жирных кислот. Урбеч льняной имеет повышенную массовую долю линолевой и линоленовых кислот (рисунок 2, 3), богат витаминами и минералами (рисунок 4, 5) [4,5]. Рисунок 2.…”

Section: Introductionunclassified

“…В молочной отрасли известен способ получения творожных глазированных сырков с использованием в качестве функционального наполнителя медово-льняной массы, вводимой на стадии формования. Полученные творожные глазированные сырки обладают пониженной калорийностью, повышенной физиологической ценностью, сбалансированным жирно-кислотным составом, а также улучшенными органолептическими свойствами [4,5].…”

Section: Introductionunclassified

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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: Introductionunclassified

Glazed curd curds of functional purpose

Dolmatova,

Krivobokov

2023

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

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The Effect of the Honey-Linseed Flavoring on the Quark Glazed “Syroks” Quality

Cited by 1 publication

References 0 publications

Glazed curd curds of functional purpose

Glazed curd curds of functional purpose

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