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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140093

Keywords:

sour milk drinks, additives, wheat bran, amino acids, organoleptic indicators, physical-chemical indicators

Abstract

Our experimental research revealed that in order to improve consistency during storage of sour milk beverages, it is necessary to ensure the binding of free moisture through the use of natural stabilizers, thickeners and the substances that perform a similar function. Among many tested ingredients of this group of substances, the stabilizing systems based on natural components of plant and animal origin were selected for implementation and preferred for usage. Analysis of the information sources shows lack of data on the use of wheat bran in the technologies of sour milk beverages. That is why there is an objective need to create new kinds of sour milk beverages, specifically, kefir with the use of wheat bran. Consumption of such functional products guarantees the elimination of malnutrition, replenishment of the organism with necessary components.

The influence of wheat bran on quality indicators of the sour milk beverage was studied. It was found that the sour milk drink with wheat bran with fat content of 2.5 % by physical and chemical indicators meets the requirements of standard DSTU 4417:2005. Kefir. Technical specifications. Studying the organoleptic indicators of the beverage using wheat bran revealed its clean sour milk taste and smell. The total amount of amino acids in the drink with wheat bran increased by 15.08 %, the amount of essential amino acids – by 10.57 %, and that of nonessential amino acids – by 18.24 %. The identified changes in the amino acid composition of the drink with wheat bran indicate that the use of wheat bran in manufacturing sour milk beverages allows increasing their nutritional and biological value of the protein component.

The sour milk drink with wheat bran is a medical and prophylactic product because it contains dietary fibers, which are a valuable energy additive.

Author Biographies

Volodimyra Nagovska, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

Yuriy Hachak, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

 

Bogdan Gutyj, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

Doctor of Veterinary Science, Professor

Department of Pharmacology and Toxicology

Oksana Bilyk, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Assistant

Department of Technology of milk and milk products

Natalya Slyvka, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

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Published

2018-08-02

How to Cite

Nagovska, V., Hachak, Y., Gutyj, B., Bilyk, O., & Slyvka, N. (2018). Influence of wheat bran on quality indicators of a sour milk beverage. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 28–35. https://doi.org/10.15587/1729-4061.2018.140093

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Volodimyra Nagovska, Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Natalya Slyvka

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