Determining biological value and quality indicators of beverages of the drink­breakfast type

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.147804

Keywords:

integrated assessment of quality, protein beverage, antioxidant activity, nutritional value, shelf life

Abstract

We have developed formulations and production technology for beverages of the “drink­breakfast” type with the elevated content of protein and pronounced antioxidant properties. Components of the composition include cottage cheese, non­fat milk, sesame seeds, walnuts, honey, banana, spinach, psyllium, hydrolyzed collagen (glutin). The beverages are the sources of digestible protein, antioxidant vitamins (C, E, PP) and dietary fiber.

By introducing glutin into the composition, a single portion of the developed beverages “Spinach” and “Banana” satisfy a need in proteins by 7.6 % and 7.2 %, respectively. The introduction of spinach and banana to the composition promotes their enrichment with folates. An analysis of mineral composition of the developed beverages allows us to argue on that the beverages are the sources of basic macro­ and micronutrients that satisfy the need in them at a high level.

Using psyllium and glutin as active ingredients improves antioxidant activity by 50‒60 times, which is explained by the synergy among all components.

We determined the technological conditions for psyllium hydration. It was established that the average size of dry particles of psyllium is 1.79 mm, and that of hydrated is 2.28 mm (5 min, 20 °C). A layer of mucus ‒ soluble food fiber ‒ forms at the particles’ surface, which stabilizes the food system. Using glutin as a foaming agent in the beverages enables the formation of a stable aerated structure. The cell size of foam in the beverage “Spinach” varies in the range 0.05‒0.15 mm, and in the beverage “Banana” ‒ from 0.001 to 0.15 mm.

Modeling storage conditions by using the ALST assessment test in terms of change in the microbiological and organoleptic parameters allows us to confirm that the beverages will be competitive in the consumer market of Ukraine. When stored over 36 hours at a temperature of (4±2) °C and at humidity not exceeding 75 % in an air­tight container, the content of sanitary­indicative microorganisms complies with the hygienic requirements to milk­based beverages.

The developed “drink­breakfast” beverages could be recommended for children, as well as for the diet of pregnant women, as well as for women in the lactation period

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

Odessa National Academy of Food Technologies

Kanatna str., 112, Odessa, Ukraine, 65039

Iryna Kalugina, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Yuliia Kozonova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Marina Serdyuk, Tavria State Agrotechnological University B. Khmelnytskoho ave., 18, Melitopol, Ukraine, 72310

Doctor of Technical Sciences, Associate Professor

Department of Food technologies, hotel and restaurant business

Olena Danchenko, Tavria State Agrotechnological University B. Khmelnytskoho ave., 18, Melitopol, Ukraine, 72310

Doctor of Agricultural Sciences, Professor

Department of Food technologies, hotel and restaurant business

Elena Sukharenko, Tavria State Agrotechnological University B. Khmelnytskoho ave., 18, Melitopol, Ukraine, 72310

PhD

Department of Food technologies, hotel and restaurant business

Lubov Zdorovtseva, Tavria State Agrotechnological University B. Khmelnytskoho ave., 18, Melitopol, Ukraine, 72310

PhD, Associate Professor

Department of Food technologies, hotel and restaurant business

Vitalii Hidzhelitskyi, Pavlo Tychyna Uman State Pedagogical University Sadova str., 2, Uman, Ukraine, 20300

PhD, Associate Professor

Department of professional education and technologies by profiles

References

  1. Dzyuba, N., Zemlyakova, E., Pedak, E. (2016). Foundations of balanced diet modeling in the disordered ecological situation. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1, 142–153.
  2. Burmistrov, G. P., Makarov, P. P. (2003). Razrabotka special'nyh bezalkogol'nyh i slaboalkogol'nyh napitkov funkcional'nogo naznacheniya. Materialy nauchno-prakticheskoy konferencii «Problemy kachestva butilirovannyh i pit'evyh vod i bezalkogol'nyh napitkov. Moscow, 51–55.
  3. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids (2000). Washington D. S.: National Academy Press, 506. doi: https://doi.org/10.17226/9810
  4. Guidelines for School Health Programs to Promote Lifelong Healthy Eating (1997). Journal of School Health, 67 (1), 9–26. doi: https://doi.org/10.1111/j.1746-1561.1997.tb06289.x
  5. Spirichev, V. B., Shatnyuk, L. N., Poznyakovskiy, V. M. (2005). Obogashchenie pishchevyh produktov vitaminami i mineral'nymi veshchestvami. Nauka i tekhnologiya. Novosibirsk: Sib. univ. izd-vo, 548.
  6. Prahin, E. I., Fateeva, E. M., Muratov, Yu. M., Ivanova, G. V., Tipsina, N. N. (1992). Plody, yagody i pishchevye rasteniya Sibiri v detskom pitanii. Novosibirsk, 77.
  7. Filippova, L. Yu., Sergeeva, L. P. (2004). Produkty pitaniya lechebno-profilakticheskogo pitaniya dlya detey. Pishchevaya promyshlennost', 6, 92–94.
  8. Kochetkova, A. A., Grigor'eva, M. A. (2002). Obogashchenie produktov pitaniya yodkazeinom v celyah profilaktiki yoddeficitnyh sostoyaniy naseleniya. Promyshlennaya teplotekhnika, 24 (4), 155–157.
  9. Zuev, E. T. (2004). Funkcional'nye napitki: ih mesto v koncepcii zdorovogo pitaniya. Pishchevaya promyshlennost', 7, 12–15.
  10. Diet, nutrition and the prevention of chronic diseases. Report of a Joint WHO/FAO Expert Consultation. Available at: http://whqlibdoc.who.int/trs/WHOTRS916.pdf
  11. Key Trends in Functional Foods & Beverages for 2017. Available at: http://www.nutraceuticalsworld.com/issues/2016-11/view_features/key-trends-in-functional-foods-beverages-for-2017
  12. Le Couteur, D. G., Wilder, S. M., de Cabo, R., Simpson, S. J. (2013). The Evolution of Research on Ageing and Nutrition. The Journals of Gerontology Series A: Biological Sciences and Medical Sciences, 69 (1), 1–2. doi: https://doi.org/10.1093/gerona/glt130
  13. Filonova, G. L., Strelkov, V. N. (2001). Razrabotka tekhnologiy koncentratov dlya napitkov zdorov'ya iz rastitel'nogo syr'ya. Pivo i napitki, 1, 33–36.
  14. Babiy, N. V., Solov'eva, E. N., Pomozova, V. A., Kiseleva, T. F. (2013). Toniziruyushchie napitki s funkcional'nymi svoystvami. Tekhnika i tekhnologiya pishchevyh proizvodstv, 3, 101–105.
  15. Macura, R. (2000). Napoje I koncentraty witaminowe. Przemysł Spożywczy, 54 (5), 5–7.
  16. Ovsyanikova, E. A., Kiseleva, T. F, Potapov, A. N., Dyuzhev, A. V. (2012). Issledovanie processa ekstragirovaniya dikorastushchih yagod Sibiri s ispol'zovaniem biokataliticheskih metodov. Tekhnika i tekhnologii pishchevyh proizvodstv, 4, 1–4.
  17. Akin, Z., Ozcan, T. (2017). Functional properties of fermented milk produced with plant proteins. LWT, 86, 25–30. doi: https://doi.org/10.1016/j.lwt.2017.07.025
  18. Lupinskaya, S. (2014). Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages. Foods and Raw Materials, 2 (2), 32–39. doi: https://doi.org/10.12737/5457
  19. Reshetnik, E., Utochkina, E. (2013). Healthy food products with probiotic and prebiotic properties. Foods and Raw Materials, 1 (1), 88–94. doi: https://doi.org/10.12737/1562
  20. Skorkina, I. A., Tret'yakova, E. N., Suhareva, T. N. (2015). Tekhnologiya proizvodstva biokefira s natural'nymi dobavkami funkcional'nogo naznacheniya. Tekhnologii pishchevoy i pererabatyvayushchey promyshlennosti APK – produkty zdorovogo pitaniya, 1, 79–83.
  21. Efimova, A. A., Vasil'eva, V. T., Pavlova, A. I., Matveev, N. A. (2003). Proizvodstvo nacional'nyh kislomolochnyh produktov iz vtorichnogo syr'ya. Dostizheniya nauki i tekhniki APK, 3, 76–78.
  22. Golovenko, O. V., Mihaylova, T. L. (2010). Effektivnost' pishchevyh volokon iz obolochki semyan podorozhnika oval'nogo (psilium) v lechenii vnutrennih bolezney. Klinicheskie perspektivy gastroenterologii, gepatologii, 2, 15–23.
  23. Farnworth, E. (2000). Why we should know more about psyllium. Medicinal Food News, 99.
  24. Anderson, J. W., Allgood, L. D., Lawrence, A., Altringer, L. A., Jerdack, G. R., Hengehold, D. A., Morel, J. G. (2000). Cholesterol-lowering effects of psyllium intake adjunctive to diet therapy in men and women with hypercholesterolemia: meta-analysis of 8 controlled trials. The American Journal of Clinical Nutrition, 71 (2), 472–479. doi: https://doi.org/10.1093/ajcn/71.2.472
  25. Marlett, J. A., Fischer, M. H. (2003). The active fraction of psyllium seed husk. Proceedings of the Nutrition Society, 62 (01), 207–209. doi: https://doi.org/10.1079/pns2002201
  26. Radchenko, V. G., Safronenkova, I. G., Seliverstov, P. V., Sitkin, S. I., Teterina, L. A. (2010). Pishchevye volokna v klinicheskoy praktike. Klinicheskie perspektivy gastroenterologii, gepatologii, 1, 21–28.
  27. Chirkin, V. I., Lazarev, I. A., Ardatska, M. D. (2012). Effektivnost' preparata pishchevyh volokon psilliuma u bol'nyh s metabolicheskim sindromom. Rossiyskiy medicinskiy zhurnal, 3, 37–41.
  28. Voderholzer, W. A., Schatke, W., Mühldorfer, B E., Klauser, A. G., Birkner, B., Müller-Lissner, S. A. (1997). Muhldorfer Clinical recponce to dietary fiber treatment of chronic constipation. Am J. Gastroenterol, 92 (1), 95–98.
  29. An evidence-based approach to the management of chronic constipation in North America (2005). American Journal of Gastroenterology, 100 (1), S1–S4. Available at: https://deepblue.lib.umich.edu/bitstream/handle/2027.42/72642/j.1572-0241.2005.50613_2.x.pdf?sequence=1&isAllowed=y
  30. Ziai, S. A., Larijani, B., Akhoondzadeh, S., Fakhrzadeh, H., Dastpak, A., Bandarian, F. et. al. (2005). Psyllium decreased serum glucose and glycosylated hemoglobin significantly in diabetic outpatients. Journal of Ethnopharmacology, 102 (2), 202–207. doi: https://doi.org/10.1016/j.jep.2005.06.042
  31. Polevaya, E. V., Vahitov, T. Ya., Sitkin, S. I. (2012). Enterosorbcionnye svoystva psilliuma («Mukofal'ka») i vozmozhnye mekhanizmy ego deystviya pri kishechnyh infekciyah. Suchasna gastroenterologіya, 5 (67), 103–107.
  32. Dzyuba, N., Bilenka, I., Palvashova, A., Zemlyakova, E. (2017). Study into collagen hydrolyzate applicability as a structure forming agent. Eastern-European Journal of Enterprise Technologies, 5 (11 (89)), 10–17. doi: https://doi.org/10.15587/1729-4061.2017.110498
  33. Dzyuba, N., Telezhenko, L., Kashkano, M., Vikul, S., Priss, O., Zhukova, V. et. al. (2018). Development of recipes and estimation of the nutrient composition of cardio-protective fresh-mixes. EUREKA: Life Sciences, 1, 46–53. doi: https://doi.org/10.21303/2504-5695.2018.00548
  34. Vikul, S. I., Lozovska, T. S., Khomych, H. P., Osypova, L. A., Kapreliants, L. V. (2013). Pat. No. 107506 UA. Sposib vyznachennia biolohichnoi aktyvnosti obiektiv pryrodnoho pokhodzhennia. No. a201302626, declareted: 04.03.2013; published: 12.01.2015, Bul. No. 1.
  35. Mardar, M. R. (2012). Sensornyi analiz ekstrudovanykh produktiv zbahachenykh miasnymy komponentamy. Kharchova nauka i tekhnolohiya, 2, 57–60.

Downloads

Published

2018-11-22

How to Cite

Dzyuba, N., Telezhenko, L., Kalugina, I., Kozonova, Y., Serdyuk, M., Danchenko, O., Sukharenko, E., Zdorovtseva, L., & Hidzhelitskyi, V. (2018). Determining biological value and quality indicators of beverages of the drink­breakfast type. Eastern-European Journal of Enterprise Technologies, 6(11 (96), 6–14. https://doi.org/10.15587/1729-4061.2018.147804

Issue

Vol. 6 No. 11 (96) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2018 Nadya Dzyuba, Liubov Telezhenko, Iryna Kalugina, Yuliia Kozonova, Marina Serdyuk, Olena Danchenko, Elena Sukharenko, Lubov Zdorovtseva, Vitalii Hidzhelitskyi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.