Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.120880

Keywords:

integrated quality assessment, immunostimulating beverage, nutritional value, shelf life

Abstract

Using the methods of mathematical modeling, we developed formulations for the immunostimulating fresh-mixes. We determined the percentage of plant raw materials, which corresponds to maximum potassium content in the formulation and the content of glutin within 1…5 %. In this case, the content of oxylizine and hydroxyproline, the source of which is glutin, was regulated within a range of 0.15… 0.2 g/100 g. The limiting value in mathematical modeling of the developed formulations was an energy value in fresh-mixes, which amounted to 60 kcal.

We determined biological activity of the obtained drinks. The fresh-mix "Potasium mix" has a biological activity of 250 standard units, "Potasium-mix plus" – 1,596 standard units. When developing the fresh-mix "Potasium-mix plus", we established the synergistic effect through the introduction to the formulation of the fresh-mix of spicy-aromatic raw material, turmeric, and the raw material of protein nature − glutin.

Assessment of the quality of these products showed that the weight of significance of the fresh-mixes "Potasium-mix" and "Potasium-mix рlus " amounted to 0.94 and 0.98 units, respectively.

By employing the ALST test, we identified storage conditions for the developed fresh-mixes. It was established that when storing the beverages can be stored for 5 days at a temperature of (5±1) °C in an air-tight container without changes in microbiological and sensory indicators

Author Biographies

Nadya Dzyuba, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Liubov Telezhenko, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of restaurant and health food technology

Maryana Kashkano, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate professor

Department of restaurant and health food technology

Svitlana Vikul, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate professor

Department of food chemistry

Olesia Priss, Tavria State Agrotechnological University B. Khmelnytsky ave., 18, Melitopol, Ukraine, 72310

Doctor of Technical Sciences, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

Valentina Zhukova, Tavria State Agrotechnological University B. Khmelnytsky ave., 18, Melitopol, Ukraine, 72310

PhD, Senior Lectyrer

Department of Technology of Processing and Storage of Agricultural Products

Lyidmila Kiurcheva, Tavria State Agrotechnological University B. Khmelnytsky ave., 18, Melitopol, Ukraine, 72310

PhD, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

Nona Gaprindashvili, Tavria State Agrotechnological University B. Khmelnytsky ave., 18, Melitopol, Ukraine, 72310

PhD, Associate Professor

Department of Technology of Processing and Storage of Agricultural Products

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Published

2018-01-12

How to Cite

Dzyuba, N., Telezhenko, L., Kashkano, M., Vikul, S., Priss, O., Zhukova, V., Kiurcheva, L., & Gaprindashvili, N. (2018). Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition. Eastern-European Journal of Enterprise Technologies, 1(11 (91), 33–39. https://doi.org/10.15587/1729-4061.2018.120880

Issue

Vol. 1 No. 11 (91) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Nadya Dzyuba, Liubov Telezhenko, Maryana Kashkano, Svitlana Vikul, Olesia Priss, Valentina Zhukova, Lyidmila Kiurcheva, Nona Gaprindashvili

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