Development of curd for children from sheep milk with berries: improvement of nutritional and functional properties

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.313744

Keywords:

sheep milk, children's curd, antioxidants, nutritional value, sensory characteristics

Abstract

The development of functional products for children based on sheep's milk with the addition of berries is a pressing issue in the field of baby food. The object of this study is baby curds based on sheep's milk with the addition of berries. The task that this study solves is to improve the nutritional and organoleptic characteristics of baby products made from sheep's milk since pure sheep's milk without additives has a specific smell and taste, which reduces its attractiveness to children. The results of the study showed that the addition of berries (chokeberry, raspberry, strawberry) significantly improves the taste and aromatic properties of curds. Children preferred curds with berries since they had a creamy-berry aroma, while curds without additives retained the characteristic smell and taste of sheep's milk. It was also found that the addition of berries increased the antioxidant activity of the product due to enrichment with vitamins (especially vitamin C) and dietary fiber. By adding berries to the curds, it was possible to increase the nutritional value, improve the taste characteristics and increase the digestibility of the product. These results solve the problem of low consumer appeal of sheep milk-based products.

The results could be used in the production of functional dairy products for children, especially for creating products with increased antioxidant potential and improved organoleptic characteristics. Such curds can be in demand under conditions of mass production for children, as they improve the nutritional value and increase consumer appeal due to taste improvements.

Author Biographies

Dinara Tlevlessova, Almaty Technological University

PhD, Аssociate Рrofessor

Department of Food Technology

Assan Ospanov, Kazakh Research Institute of Processing and Food Industry

Doctor of Technical Sciences, Professor, Corresponding Member of the National Academy of Sciences of the Republic of Kazakhstan, Head of the Research Group

Department of Food Science

Jelena Zagorska, Latvia University of Agriculture

Associated Professor, Leader Researcher

Department of Life Sciences and Technology

Raushan Makeeva, Kazakh Research Institute of Processing and Food Industry

Process Engineer

Department of Food Science

Dinara Nurmukhanbetova, Narxoz University

Candidate of Technical Sciences, Associate Professor

Educational Program Restaurant and Hotel Business

Asel Mambeshova, Kazakh Research Institute of Processing and Food Industry

Process Engineer

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Development of curd for children from sheep milk with berries: improvement of nutritional and functional properties

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Published

2024-10-30

How to Cite

Tlevlessova, D., Ospanov, A., Zagorska, J., Makeeva, R., Nurmukhanbetova, D., & Mambeshova, A. (2024). Development of curd for children from sheep milk with berries: improvement of nutritional and functional properties. Eastern-European Journal of Enterprise Technologies, 5(11 (131), 24–32. https://doi.org/10.15587/1729-4061.2024.313744

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 Dinara Tlevlessova, Assan Ospanov, Jelena Zagorska, Raushan Makeeva, Dinara Nurmukhanbetova, Asel Mambeshova

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