Research on the quality of milk and vegetable mince based on the concentrate of buttermilk

Authors

  • Тетяна Іллівна Юдіна Kyiv National University of Trade and Economics st. Kyoto, 19, Kiev, Ukraine, 02156, Ukraine
  • Ірина Анатоліївна Назаренко Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005, Ukraine
  • Радіон Петрович Никифоров Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005, Ukraine https://orcid.org/0000-0001-9823-9551

DOI:

https://doi.org/10.15587/1729-4061.2015.43407

Keywords:

milk and vegetable mince, concentrate of buttermilk, nutritional value, biological value

Abstract

The  paper presents a complex of data characterizing the quality of the designed milk and vegetable mince. We have identified the shares of the main nutrients in the milk and vegetable mince and found out that the designed mince contains more nutrients than it is required by the standard. Thus, the share of dry matter in the new mince exceeds the standard share by 2.05-6.32 %, fat––by 0.80-0.82 %, carbohydrates, in particular mono- and disaccharides,––by 6.24-6.28 %, pectin––by 0.37-1.63 %, and cellulose––by 0.18-0.53 %, which proves feasibility of combining dairy and plant material. Calculation of the amino acid score for the milk and vegetable mince shows that the mince proteins are free from limiting amino acids, whereas the share of all essential amino acids exceeds the FAO/WHO standards, which proves high biological value of the mince.

The research has proved that the relative biological value (RBV) and the rate of digestion by the main proteolytic enzymes make the designed mince excel the standard. The analysis of the obtained data additionally confirms the physiological phenomenon discovered by О. О. Pokrovsky.

We have proved that vegetable raw materials used as mince ingredients enrich the designed produce with vitamins and minerals. The research shows that the shares of vitamins in the milk and vegetable mince increase (vitamins of group B––10.35-12.06 times, vitamin А––4.50-5.50 times, and vitamin С––5.60-7.02 times) in comparison with the standard while the content of all mineral elements makes the designed mince excel the standard.

Therefore, the designed mince is a promising raw material for manufacturing culinary products, which allows expanding the range of products with a higher nutritional and biological value.

Author Biographies

Тетяна Іллівна Юдіна, Kyiv National University of Trade and Economics st. Kyoto, 19, Kiev, Ukraine, 02156

PhD, Associate Professor

Department of Technology and the organization of restaurant business

Ірина Анатоліївна Назаренко, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005

Senior Lecturer, Candidate of technical science

The department of technology in a restaurant economy that hotel and restaurant business

Радіон Петрович Никифоров, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky str. Ostrowski, 16, Krivoy Rog, Ukraine, 50005

Associate professor, Candidate of technical science

The department of technology in a restaurant economy that hotel and restaurant business

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Published

2015-06-29

How to Cite

Юдіна, Т. І., Назаренко, І. А., & Никифоров, Р. П. (2015). Research on the quality of milk and vegetable mince based on the concentrate of buttermilk. Eastern-European Journal of Enterprise Technologies, 3(10(75), 10–14. https://doi.org/10.15587/1729-4061.2015.43407

Issue

Section

Technology and Equipment of Food Production