Effect of enterosorbing dietary fibers on the quality and safety of fermented milk products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.263032

Keywords:

fermented milk product, rice husks, lactic acid bacteria, shelf life, safety

Abstract

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

Author Biographies

Mariam Alimardanova, Almaty Technological University

Academician of Academy of Agricultural Sciences of RK, Doctor of Technical Sciences, Professor

Department of Food Technology

Venera Bakiyeva, Almaty Technological University

PhD Student

Department of Food Technology

References

  1. 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
  2. Alkhatib, A. (2020). Antiviral Functional Foods and Exercise Lifestyle Prevention of Coronavirus. Nutrients, 12 (9), 2633. doi: https://doi.org/10.3390/nu12092633
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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.
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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/
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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

Downloads

Published

2022-08-30

How to Cite

Alimardanova, M., & Bakiyeva, V. (2022). Effect of enterosorbing dietary fibers on the quality and safety of fermented milk products. Eastern-European Journal of Enterprise Technologies, 4(11 (118), 79–87. https://doi.org/10.15587/1729-4061.2022.263032

Issue

Vol. 4 No. 11 (118) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2022 Mariam Alimardanova, Venera Bakiyeva

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.