Effect of enterosorbing dietary fibers on the quality and safety of fermented milk products
Keywords:fermented milk product, rice husks, lactic acid bacteria, shelf life, safety
This paper considers the possibility of using rice husks as enterosorbing fibers in the production of fermented milk products. The results of studying the fermented milk product using L. diacetylactis, L. bulgaricus, and Bacteriumbifidum microflora with the introduction of enterosorbing dietary fibers (ESDF) are reported. The technology of processing and preparation for the introduction of rice husks is described. Rice husks were studied for different particle sizes, the optimal option in the form of powder was selected. The behavior, influence on the shelf life, and viability of lactic acid bacteria in the finished product were investigated. The study of the chemical composition showed that in the examined samples the protein content increased by 25 %, carbohydrates – by 1.6 %, and dry matter – by 18 %; the content of dietary fiber (2.3 g) is 9 % of the daily value. An organoleptic assessment was also analyzed, based on which it was revealed that the rational dose of rice husks is 12 %. The dose of ESDF introduction varied from 0 to 5 %, in increments of 1 %. The optimization method revealed the area of the optimum, based on which repeated studies of the fermented milk product, produced according to the optimal formulation, were carried out. To assess safety, such indicators as QMAFAnM (the quantity of mesophilic aerobic and facultative anaerobic microorganisms), titrated acidity and pH, as well as the content of heavy metals in the resulting samples were investigated. Enriching the fermented milk product with dietary fiber has made it possible to obtain a product with higher organoleptic properties and increased nutritional value while maintaining the consumer properties of the product
- Nigam, D. (2018). Probiotics as Functional Foods in Enhancing Gut Immunity. Functional Food and Human Health, 59–82. doi: https://doi.org/10.1007/978-981-13-1123-9_4
- Alkhatib, A. (2020). Antiviral Functional Foods and Exercise Lifestyle Prevention of Coronavirus. Nutrients, 12 (9), 2633. doi: https://doi.org/10.3390/nu12092633
- Bozhkova, S. E., Pogorelets, T. P., Gaivoronskaya, N. S., Pilipenko, D. N., Surkova, S. A. (2019). Technology of production of granulated cottage cheese with usage of dietary fiber. Agrarian-And-Food Innovations, 5 (1), 77–83. doi: https://doi.org/10.31208/2618-7353-2019-5-77-83
- Stambekova, A. K., Elemesova, A. A., Bayakhan, A. A., Alimardanova, M. K., Petchenko, V. I., Levochkina, N. A. (2022). Development of the recipe, technology of a functional fermented milk product with dill greens and “Dzhusay.” BIO Web of Conferences, 43, 03043. doi: https://doi.org/10.1051/bioconf/20224303043
- Cronin, P., Joyce, S. A., O’Toole, P. W., O’Connor, E. M. (2021). Dietary Fibre Modulates the Gut Microbiota. Nutrients, 13 (5), 1655. doi: https://doi.org/10.3390/nu13051655
- Oripova, M. Z., Kuzieva, Z. N., Oshchepkova, Y. I., Salikhov, S. I. (2022). Obtaining Chitosan from Artemia Cysts and Studying its Sorption Properties. Pharmaceutical Chemistry Journal, 55 (11), 1234–1239. doi: https://doi.org/10.1007/s11094-022-02563-9
- Fatullayeva, S., Tagiyev, D., Zeynalov, N. (2021). A review on enterosorbents and their application in clinical practice: Removal of toxic metals. Colloid and Interface Science Communications, 45, 100545. doi: https://doi.org/10.1016/j.colcom.2021.100545
- Sarnatskaya, V., Mikhailenko, V., Prokopenko, I., Gerashchenko, B. I., Shevchuk, O., Yushko, L. et. al. (2020). The effect of two formulations of carbon enterosorbents on oxidative stress indexes and molecular conformation of serum albumin in experimental animals exposed to CCl4. Heliyon, 6 (1), e03126. doi: https://doi.org/10.1016/j.heliyon.2019.e03126
- Kucher, S. V., Lototska, O. V. (2021). Inclusion of enterosorbents in anti-inflammatory therapy improve treatment effectiveness in copd patients during exacerbations. The Ukrainian Biochemical Journal, 93 (2), 107–114. doi: https://doi.org/10.15407/ubj93.02.107
- Tsukanov, V. V., Vasyutin, A. V., Tonkikh, J. L., Gorchilova, E. G., Rzhavicheva, O. S., Borisov, А. G. (2020). Possibilities of application of enterosorbent in combined therapy of opistorchosis patients with skin syndrome. Meditsinskiy Sovet = Medical Council, 5, 70–76. doi: https://doi.org/10.21518/2079-701x-2020-5-70-76
- Budnyak, T. M., Vlasova, N. N., Golovkova, L. P., Slabon, A., Tertykh, V. A. (2019). Bile acids adsorption by chitoan-fumed silica enterosorbent. Colloid and Interface Science Communications, 32, 100194. doi: https://doi.org/10.1016/j.colcom.2019.100194
- He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D. et. al. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11 (1), 1–10. doi: https://doi.org/10.1016/j.fshw.2021.07.001
- Alimardanova, M. K., Baybolova, L. K., Dzhetpisbaeva, B. Sh., Bakieva, V. M., Bayysbaeva, M. P., Mutushev, A. Zh. et. al. (2019). Pat. No. 4406 RK. Sposob proizvodstva yogurta. No. 2019/0316.2.
- Shunekeyeva, A. A., Alimardanova, M., Albertovich, M. A. (2021). Chemical Composition, Texture and Sensory Evaluation of Yogurts Supplemented with Amaranth Flour. American Journal of Animal and Veterinary Sciences, 16 (2), 136–143. doi: https://doi.org/10.3844/ajavsp.2021.136.143
- Tavakoli, M., Habibi Najafi, M. B., Mohebbi, M. (2019). Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt. Heliyon, 5 (2), e01204. doi: https://doi.org/10.1016/j.heliyon.2019.e01204
- Irvine, S. L., Hummelen, R., Hekmat, S. (2011). Probiotic yogurt consumption may improve gastrointestinal symptoms, productivity, and nutritional intake of people living with human immunodeficiency virus in Mwanza, Tanzania. Nutrition Research, 31 (12), 875–881. doi: https://doi.org/10.1016/j.nutres.2011.10.005
- Sarangi, M., Bhattacharyya, S., Behera, R. C. (2009). Effect of temperature on morphology and phase transformations of nano-crystalline silica obtained from rice husk. Phase Transitions, 82 (5), 377–386. doi: https://doi.org/10.1080/01411590902978502
- Muntohar, A. S. (2002). Utilization of uncontrolled burnt rice husk ash in soil improvement. Dimensi Teknik Sipil, 4 (2), 100–105. Available at: https://tekniksipil.umy.ac.id/wp-content/uploads/2011/06/CIV02040207.pdf
- Sapei, L., Suseno, N., Riadi, L., Padmawijaya, K. S., Wurarah, T. S., Dewi, V. (2018). Biosilica recovery from pulped rice husk by acid precipitation. In: Chemeca 2018: Chemical Engineering in Autralasia. Available at: http://repository.ubaya.ac.id/34069/
- Todkar, B. S., Deorukhkar, O. A., Deshmukh, S. M. (2016). Extraction of Silica from Rice Husk. International Journal of Engineering Research and Development, 12 (3), 69–74. Available at: http://www.ijerd.com/paper/vol12-issue3/Version-2/H12326974.pdf
- Karavay, L. V., Levochkina, L. V. (2008). Gidrolizovannaya risovaya shelukha dlya proizvodstva muchnykh izdeliy. Pischevaya promyshlennost', 11, 53. Available at: https://cyberleninka.ru/article/n/gidrolizovannaya-risovaya-sheluha-dlya-proizvodstva-muchnyh-izdeliy
- Kruglova, A. S., Selina, A. A., Minakova, P. S. (2020). Issledovanie aktivnogo kremniya v otkhodakh plodovykh obolochek risa i solomy. Eurasian Scientific Association, 9-3 (67), 168–170. Available at: https://www.elibrary.ru/item.asp?id=44122569
- Galchenko, A. V. Sherstneva, A. A., Levina, M. M. (2021). Conditionally essential trace elements in nutrition of vegetarians and vegans: fluorine, silicon, bromine, boron. Trace elements in medicine, 22 (1), 32–43. doi: https://doi.org/10.19112/2413-6174-2021-22-1-32-43
- Alimardanova, M., Tlevlessova, D., Bakiyeva, V., Akpanov, Z. (2021). Revealing the features of the formation of the properties of processed cheese with wild onions. Eastern-European Journal of Enterprise Technologies, 4 (11 (112)), 73–81. doi: https://doi.org/10.15587/1729-4061.2021.239120
How to Cite
Copyright (c) 2022 Mariam Alimardanova, Venera Bakiyeva
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 PC TECHNOLOGY CENTER, 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 PC TECHNOLOGY CENTER 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.