Effect of the cryopowder "beet" on quality indicators of new curd desserts

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.154942

Keywords:

curd mass, cryopowder, amino acids, organoleptic indicators, titrated acidity, health promoting products

Abstract

Natural plant bio-additives deserve special attention, because due to their natural properties they provide dairy products with functional properties. The use of such additives makes it possible to fill the shortage of essential nutrients, increase non-specific resistance of an organism to the effect of unfavorable environmental factors. A skillful combination of cryopowders and the dairy base are very promising both in technological and social terms.

The technology of curd desserts with varying fat mass fraction using the cryopowder "Beet" was developed. The expedience of using the cryopowder "Beet" in the technology of new sweet curd mass was substantiated. The optimal dose of the cryopowder "Beet" was proposed. The possibility of using the cryopowder "Beet" as a component of health promoting curd desserts was studied. The amount of the specified cryo-additive varies depending on the fat mass fraction of the dairy base. The organoleptic, physical, and chemical and microbiological characteristics were studied in the experimental samples. An analysis of organoleptic characteristics of curd masses with the cryopowder "Beet" shows that they did not have any substantial changes and fully comply with regulatory requirements. Thus, the color of the sweet curd mass was light-beet, raspberry with separate white inclusions of crushed powder-like cryogenic bio-additive. The curd masses retained the smell of fresh sour milk. When introducing the cryopowder "Beet" into the curd mass, the energy value grew.

The revealed changes in the amino acid composition of curd masses indicate that the use of cryopowder "Beet" makes it possible to enhance nutritional and biological value of the protein component. In particular, we established an increase in the total amount of amino acids by 1.73 %; by 1.16 % in the composition of essential amino acids, and by 2.17 % in the composition of non-essential amino acids.

The proposed product expands the domestic range of dairy products for functional purposes.

Author Biographies

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

 

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

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

Doctor of Veterinary Sciences, Professor

Department of Pharmacology and Toxicology

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

PhD, Associate Professor

Department of Biological and General Chemistry

Alexander Sobolеv, Bila Tserkva National Agrarian University Soborna sq., 8/1, Bila Tserkva, Ukraine, 09117

Doctor of Agricultural Sciences, Professor

Department of Technology of Poultry Breeding and Pig Breeding Products Production

Inna Bushueva, Zaporizhzhia State Medical University Maiakovskyi ave., 26, Zaporizhzhia, Ukraine, 69035

Doctor of Pharmaceutical Sciences, Professor

Department of Clinical Pharmacy, Pharmacotherapy and Management and Economics of Pharmacy

Tatyana Samura, Zaporizhzhia State Medical University Maiakovskyi ave., 26, Zaporizhzhia, Ukraine, 69035

PhD, Assistant

Department of Clinical Pharmacology, Pharmacy, Pharmacotherapy and Cosmetology

Olena Paladiychuk, Vinnytsya National Agrarian University Soniachna str., 3, Vinnytsia, Ukraine, 21008

PhD, Associate Professor

Department of Agricultural Animals and Zoohygiene

Liubov Savchuk, State Agrarian and Engineering University in Podilia Shevchenka str., 13, Kamianets-Podilskyi, Ukraine, 32300

PhD, Associate Professor

Department of Normal and Pathological Morphology and Physiology

Alina Pikhtirova, Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021

PhD

Department of Anatomy, Normal and Pathological Physiology

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Published

2019-01-22

How to Cite

Hachak, Y., Slyvka, N., Gutyj, B., Vavrysevych, J., Sobolеv A., Bushueva, I., Samura, T., Paladiychuk, O., Savchuk, L., & Pikhtirova, A. (2019). Effect of the cryopowder "beet" on quality indicators of new curd desserts. Eastern-European Journal of Enterprise Technologies, 1(11 (97), 52–59. https://doi.org/10.15587/1729-4061.2019.154942

Issue

Vol. 1 No. 11 (97) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2019 Yuriy Hachak, Natalya Slyvka, Bogdan Gutyj, Jaroslava Vavrysevych, Alexander Sobolеv, Inna Bushueva, Tatyana Samura, Olena Paladiychuk, Liubov Savchuk, Alina Pikhtirova

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