Influence of Sesame Flour on Physicochemical Properties of Sour Milk Drinks

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks.

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body.
When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. 15. Zouari, R., Besbes, S., Ellouze-Chaabouni, S., Ghribi-Aydi, D.  A concentrate containing 5 %of pectin was used in the study reported in this paper.
Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complexforming capacity is 290 mg Рb 2+ /g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging.
In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases.
Keywords: beet concentrate, cow's milk, pectin-containing yogurts, pectin, pectin products. 43      The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity.
The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4-4.2 pH units.
The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×10 8 CFU/g on day 9, which meets the regulatory requirements.
Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С.
The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw materials.
Keywords: dessert, whey, skim milk, water activity, active acidity, lactic acid bacteria. was at a low level (0.045 %) compared to Australian yogurt (1.90 %). The ratios of omega 6 and omega 3 in Kazakhstani yogurt were 16 % greater than in Australian yogurt.
Thiamine level in Kazakhstani yogurt was lower compared to Australian by up to 57 %. However, Riboflavin results in both samples were identical. The Calcium, Potassium, Sodium, and Phosphorus contents in Australian yogurt are defined as 5, 34, 34, and 30 % respectively compared to Kazakhstani yogurt. Nevertheless, Magnesium (47 %) and Iron (60 %) levels were lower in Australian yogurt than in Kazakhstani yogurt.
These study results could be useful as preliminary work for scientists and producers of gerodiet products, who intend to work with camel milk as a geroprotector.
Keywords: camel milk technology, gerodiet, drinking yogurt, geroprotector. ..50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple -50 %; cranberries -40 %; hawthorn -10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.).
The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa•s, compared with control -354 Pa•s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology.
Keywords: pastille, fruit and berry paste, structural-mechanical properties, physiologically functional ingredients, quality indicators.  This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined -in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1, a theoretical calculation using a mathematical model is given: the critical limit of the baking process (95.2-99.1 °C in the center of the crumb), by controlling this process, the company controls the biohazard factor, for CCP 2 the critical limit of cooling the finished product to a temperature of 22.84 °C in the center of the crumb for safe packing. The presentation of the results of the development of critical control limits and critical points of the production of bakery products using the construction of mathematical modeling is the theoretical beginning of further research. When compiling the model, the physical parameters of a specific dough with a certain geometric shape were used, from which the bakery product is baked. The use of a mathematical model allows predetermining the baking parameters for the dough of any initial concentration.
The results can be used in the production of baked goods to better ensure the quality and safety of the final product.
Keywords: HACCP, critical control points, bakery products, food safety and quality.
sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated.
The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products.
The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % -in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm 3 , over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass.
The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids.
It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fatretaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %.
The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers.
For the functioning of integrated systems for processing dairy raw materials in the cheesemaking industry, it is proposed to consider the basic concepts of synthesis of production systems. In order to implement the concept of waste minimization, it is proposed to separate the industrial wastewater into flows based on the concentration and values of the main parameters, as well as to protect the cheese whey from entering the water treatment facilities and direct it for disposal. The possibilities of implementing the concepts of deep raw materials processing into a target product have been analyzed, as well as the full utilization of raw and auxiliary materials. To this end, an experimental study was performed on the extraction of protein clots and adjusting the buffer capacity of infant dairy products using cheese whey. The study results indicate the insufficient effect of extracting the protein clot from whey (5-50 %) by combining the thermal and chemical processes. It was established that the redox conditions of the medium, in terms of the Eh indicator, can significantly affect the results, in close connection with the pH parameter and the estimated value of rH 2 . It was found that the optimal conditions for the functioning of lactic acid microflora in the production of soft cheeses can be ensured by adjusting the Eh indicator through the introduction of whey of pH=4.4-4.6 units, Eh≤-0.1 V. Whey is introduced at the stage of dairy raw material fermentation, which creates optimal conditions for the formation of a clot until reaching rH 2 in the range from −5 to -7, and increases the product output by 1.5-7 %. The results of the experimental study indicate the high potential of using whey desalinated by ion exchange in order to reduce the buffer capacity in terms of acidity and adjust the redox conditions for infant milk mixtures until achieving rH 2 =15.5-15.9.
To produce quality and competitive products, you need equipment that helps to reduce costs. The disadvantages of most melon peeling designs are size instability in the thickness of the rind. The paper presents a solution to this drawback. This was achieved by changing the sharpening angle of the rind cutting knife.
Research has been carried out to study the texture properties of "Mirzachulskaya" and "Raduzhnaya" melons. And also experiments on melon peeling based on the planning matrix of mathematical modeling. Based on the experiments, a model of the peeling process was constructed.
The key factors to limit peeling waste were optimized. Calculations of the optimized parameters yielded the cutting knife sharpening angle of 40 degrees, a roller gap of 9 mm, as well as an average force applied of 1,375 N•m. The data obtained can be used as a basis for the modernization of this machine for other melon varieties.
Keywords: melon, processing, equipment modernization, cutting knife, peeling process, texture properties, competitive products, cleaning machine, mathematical model for melon peeling, planning matrix. The paper is devoted to the problem of increasing the efficiency of melon processing under limited production automation. Measures for equipment modernization should be carried out in accordance with the operation rules of each individual unit. In production conditions, all equipment, without exception, undergoes this process, while the corresponding documentation is drawn up, confirming the implementation of modernization within a certain time frame.