Development of dairy products technology with application low-etherificated pectin products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.233821

Keywords:

beet concentrate, cow's milk, pectin-containing yogurts, pectin, pectin products

Abstract

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.

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 complex-forming capacity is 290 mg Рb2+/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

Author Biographies

Zhanar Nabiyeva, Almaty Technological University

PhD, Director of Research Institute

Research Institute of Food Safety

Nurshash Zhexenbay, Almaty Technological University; Asfendiyarov Kazakh National Medical University

PhD, Associate Professor

Department of Food Technology

Lecturer

Department of Pharmaceutical Technology

Galiya Iskakova, Almaty Technological University

Doctor of Technical Sciences, Professor

Department of Technology of Bakery Products and Processing Industries

Maigul Kizatova, Asfendiyarov Kazakh National Medical University

Doctor of Technical Sciences, Professor

Department of Pharmaceutical Technology

Shynar Akhmetsadykova , Al-Farabi Kazakh National University; Scientific and production enterprise Antigen Co. Ltd.; LLP Kazakh Scientific Research Institute of Livestock and Fodder Production

PhD, Senior Professor

Department of Biotechnology

Head of Laboratory

Probiotics Biotechnology Laboratory

Head of Department

Department of Camels Breeding

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Published

2021-06-30

How to Cite

Nabiyeva, Z., Zhexenbay, N., Iskakova, G., Kizatova, M., & Akhmetsadykova , S. (2021). Development of dairy products technology with application low-etherificated pectin products. Eastern-European Journal of Enterprise Technologies, 3(11 (111), 17–27. https://doi.org/10.15587/1729-4061.2021.233821

Issue

Vol. 3 No. 11 (111) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Zhanar Nabiyeva, Nurshash Zhexenbay, Galiya Iskakova, Maigul Kizatova, Shynar Akhmetsadykova

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