Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.294930

Keywords:

reconstituted camel milk, combined extract, amino acids, minerals, vitamins, antioxidants

Abstract

The objects of the study are a fermented milk product made on the basis of reconstituted camel milk, and a fermented milk product made on the basis of reconstituted camel milk, enriched with a combined extract. The manufactured product must satisfy the body's needs for vitamins and minerals necessary for the normal development of the body. However, the nutritional composition of fermented milk drinks prepared from reconstituted camel milk depends on the choice of plant material for the added extract. The influence of the combined extract on the quality indicators of fermented milk product was studied. Under the influence of the combined extract, the protein content in the experimental sample of the fermented milk product increases by 3.96 %, and the fat content by 10.0 % compared to the fermented milk product without the addition of the combined extract. Analysis of the chemical composition and nutritional value of the developed fermented milk drink shows that it contains (in mg/100 g) minerals that were absent in the undiluted drink: magnesium – 1.12; copper – 0.044; vitamins: pantothenic acid – 0.437; nicotinic acid – 0.203; riboflavin – 0.033; vitamin E – 2.16. In addition, it has an increased content of potassium, zinc, sodium, iron, calcium; vitamins B1, B6, C, A; as well as the content of flavonoids, polyphenols and catechins. This gives it certain antioxidant properties. The results obtained indicate an increase in the biological value and additional functional properties of fortified reconstituted camel milk. It has been established that the enrichment of reconstituted milk with a combined extract makes it possible to create a product that contributes to the organization of adequate nutrition for people and will be in demand in the food market

Author Biographies

Ukilim Tastemirova, Almaty Technological University

Doctoral Student

Department of Food Technology

Rauan Mukhtarkhanova, Almaty Technological University

Candidate of Technical Sciences, Associate Professor

Science Management Section

Azret Shingisov, M. Auezov South Kazakhstan State University

Doctor of Technical Sciences, Professor

Department of Technology and Food Safety

Viktoriia Yevlash, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Chemistry, Biochemistry, Microbiology and Nutrition Hygiene

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Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk

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Published

2023-12-28

How to Cite

Tastemirova, U., Mukhtarkhanova, R., Shingisov, A., & Yevlash, V. (2023). Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk. Eastern-European Journal of Enterprise Technologies, 6(11 (126), 51–58. https://doi.org/10.15587/1729-4061.2023.294930

Issue

Vol. 6 No. 11 (126) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Ukilim Tastemirova, Rauan Mukhtarkhanova, Azret Shingisov, Viktoriia Yevlash

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