Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.312155

Keywords:

buckwheat sprouts, flavonoids, biologically active substances, functional properties, fermented milk products

Abstract

The object of the study is the production of the national fermented milk product “Gatyg” based on sprouts of buckwheat varieties grown in Azerbaijan. Buckwheat is one of the most important grain food crops, contains protein of high nutritional value and a significant amount of dietary fiber, vitamins B1, B2 and E, as well as minerals. Rutin and quercetin are the main antioxidants in buckwheat. Due to the high rutin content, buckwheat is used to maintain the functional capabilities of the vascular system. The biological value of buckwheat proteins is more than 90 %.

A recipe and technology for the fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan were developed. The conducted studies allowed determining the best parameters of BAS extraction to achieve extractive substances in the extracts up to 20–25 %. The yield of flavonoids is 93 %.

The content of BAS and flavonoids during the germination of buckwheat seeds, as well as the conditions for their extraction from sprouts of buckwheat grown in Azerbaijan, were studied. The quality indicators of the obtained product, enriched with sprouted buckwheat seeds, are distinguished by high taste and aromatic characteristics. It was found that it is advisable to include 7 % buckwheat sprouts in the composition of a product for therapeutic and prophylactic nutrition.

Author Biographies

Nazilya Akhundova, Azerbaijan State University of Economics (UNEC)

Сandidate of Biological Sciences, Associate Professor

Department of Engineering and Applied Sciences

Aynur Babashli, Azerbaijan State University of Economics (UNEC)

Candidate of Biological Sciences, Associate Professor

Department of Engineering and Applied Sciences

Natavan Gadimova, Azerbaijan State University of Economics (UNEC)

Candidate of Technical Sciences, Associate Professor

Department of Engineering and Applied Sciences

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Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan

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Published

2024-10-30

How to Cite

Akhundova, N., Babashli, A., & Gadimova, N. (2024). Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan. Eastern-European Journal of Enterprise Technologies, 5(11 (131), 16–23. https://doi.org/10.15587/1729-4061.2024.312155

Issue

Vol. 5 No. 11 (131) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Nazilya Akhundova, Aynur Babashli, Natavan Gadimova

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