Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.272212

Keywords:

fruit and berry concentrates, yogurt, alginate, encapsulation, structure, adhesion force, strength

Abstract

The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and high functional properties. However, the use of fruit and berry concentrates in combination with fermented milk products leads to a reduction in the shelf life or absolute spoilage of products. Thus, after the initial analysis of modern technologies, the method of encapsulation of juice concentrates will create unique products – fruit and berry concentrates in the form of soft capsules for a safe combination with yogurt.

The creation of culinary delights of molecular cuisine is already using methods for preparing alginate capsules containing a juice-containing filler. However, there are no regularities for establishing a widespread production of capsules from alginate and a filler from the juice of fruits and berries to this day. In turn, it should be noted that this method makes it possible to obtain a product with high functional properties and pronounced taste.

The results of the research confirmed the successful possibility of mixing plant ingredients with yogurt and ultimately the possibility of obtaining a natural and healthy product with a pronounced and original taste.

The effect of capsules with fruit and vegetable extract on the organoleptic and structurally mechanical properties of yogurt was investigated. Recipes of fruit and berry concentrates were considered. In total, 3 varieties of one-component concentrates (apple, cherry, grape) were selected, which can be encapsulated in the alginate shell in their original form. 3 varieties of concentrates (raspberry, strawberry, currant) were obtained, which can be used as an additional component to the main ones to create a wide range of capsules for different age categories

Author Biographies

Shukhrat Velyamov, Kazakh Research Institute of Processing and Food Industry

PhD, Leading Researcher

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

Dinara Tlevlessova, Almaty Technological University

PhD, Аssociate Рrofessor

Department of Food Technology

Raushan Makeeva, Kazakh Research Institute of Processing and Food Industry

Process Engineer

Raushan Tastanova, Kazakh Research Institute of Processing and Food Industry

Junior Researcher

References

  1. Akbulut Çakır, Ç., Teker, E. (2021). A comparison of the acid gelation properties of nonfat cow, sheep, and goat milk with standardized protein contents. Journal of Food Processing and Preservation, 46 (6). doi: https://doi.org/10.1111/jfpp.16014
  2. Boukria, O., El Hadrami, E. M., Sameen, A., Sahar, A., Khan, S., Safarov, J. et al. (2020). Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods, 9 (11), 1722. doi: https://doi.org/10.3390/foods9111722
  3. Clark, S., Mora García, M. B. (2017). A 100-Year Review: Advances in goat milk research. Journal of Dairy Science, 100 (12), 10026–10044. doi: https://doi.org/10.3168/jds.2017-13287
  4. Mohapatra, A., Shinde, A. K., Singh, R. (2019). Sheep milk: A pertinent functional food. Small Ruminant Research, 181, 6–11. doi: https://doi.org/10.1016/j.smallrumres.2019.10.002
  5. Teng, F., Reis, M. G., Broadhurst, M., Lagutin, K., Samuelsson, L., Ma, Y. et al. (2020). Factors affecting levels of volatile 4-alkyl branched-chain fatty acids in sheep milk from 2 contrasting farming systems in New Zealand. Journal of Dairy Science, 103 (3), 2419–2433. doi: https://doi.org/10.3168/jds.2019-17192
  6. Nguyen, H. T. H., Afsar, S., Day, L. (2018). Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk. Food Research International, 108, 423–429. doi: https://doi.org/10.1016/j.foodres.2018.03.040
  7. Papaioannou, G. M., Kosma, I. S., Dimitreli, G., Badeka, A. V., Kontominas, M. G. (2022). Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts. European Food Research and Technology, 248 (4), 1191–1202. doi: https://doi.org/10.1007/s00217-021-03955-z
  8. Ersus Bilek, S., Yılmaz, F. M., Özkan, G. (2017). The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. Food and Bioproducts Processing, 102, 72–80. doi: https://doi.org/10.1016/j.fbp.2016.12.001
  9. Maleki, M., Ariaii, P., Sharifi Soltani, M. (2021). Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum. Food Science & Nutrition, 9 (7), 3436–3448. doi: https://doi.org/10.1002/fsn3.2250
  10. Tian, M., Cheng, J., Wang, H., Xie, Q., Wei, Q., Guo, M. (2022). Effects of polymerized goat milk whey protein on physicochemical properties and microstructure of recombined goat milk yogurt. Journal of Dairy Science, 105 (6), 4903–4914. doi: https://doi.org/10.3168/jds.2021-21581
  11. Javidi, Y., Goli, M. (2021). Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber. Food Science and Technology, 18 (112), 247–260. doi: https://doi.org/10.52547/fsct.18.112.247
  12. Nabiyeva, Z., Zhexenbay, N., Iskakova, G., Kizatova, M., Akhmetsadykova, S. (2021). Devising technology for dairy products involvinglow-esterified pectin products. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 17–27. doi: https://doi.org/10.15587/1729-4061.2021.233821
  13. Wang, J., Aalaei, K., Skibsted, L. H., Ahrné, L. M. (2020). Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins. Foods, 9 (12), 1873. doi: https://doi.org/10.3390/foods9121873
  14. Nourmohammadi, N., Soleimanian-Zad, S., Shekarchizadeh, H. (2020). Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt. Journal of the Science of Food and Agriculture, 100 (14), 5260–5268. doi: https://doi.org/10.1002/jsfa.10576
  15. Annan, N. T., Borza, A. D., Hansen, L. T. (2008). Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Research International, 41 (2), 184–193. doi: https://doi.org/10.1016/j.foodres.2007.11.001
  16. Riaz, Q. U. A., Masud, T. (2013). Recent Trends and Applications of Encapsulating Materials for Probiotic Stability. Critical Reviews in Food Science and Nutrition, 53 (3), 231–244. doi: https://doi.org/10.1080/10408398.2010.524953
  17. Derkach, S. R., Voron'ko, N. G. (2000). Pat. No. 2223014 RU. Modificirovannaya zhelatinovaya osnova dlya kasulirovaniya mnogokomponentnyh pishchevyh dobavok na osnove rybnyh zhirov.
  18. Zaval'niy, M. A. (2002). Pat. No. 2179845 RU. Sposob inkapsulirovaniya zhidkih vodosoderzhashchih produktov v polupronicaemye kapsuly.
  19. Krolevec, A. A. Pat. No. 2567341 RU. Sposob polucheniya chastic inkapsulirovannogo v al'ginate natriya aromatizatora «feyhoa», obladayushchego supramolekulyarnymi svoystvami.
  20. Ivanova, N. A. (2013). Razrabotka tekhnologii proizvodstva myagkih zhelatinovyh kapsul s gidrofil'nymi napolnitelyami rotacionno-matrichnym metodom. Perm', 26.
  21. All about hard gelatine capsules. Firm «Capsugel» (1994). Basel: Switzerland, 47.
  22. Bueno, A. G., Nozal, R. R. (2010). Innovation vs. tradition: the election of an european way toward pharmaceutical industrialisation, 19th-20lh centuries. An. R. Acad. Nac. Farm., 76 (4), 459–478. Available at: https://www.academia.edu/41005445/Innovation_vs_tradition_the_election_of_an_european_way_toward_pharmaceutical_industrialisation_19_th_20_th_centuries
  23. Chiwele, I., Jones, B. E., Podczeck, F. (2000). The Shell Dissolution of Various Empty Hard Capsules. Chemical and Pharmaceutical Bulletin, 48 (7), 951–956. doi: https://doi.org/10.1248/cpb.48.951
  24. Nepovinnykh, N., Petrova, O., Belova, N., Yeganehzad, S. (2019). Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts. Food Processing: Techniques and Technology, 49 (1), 43–49. doi: https://doi.org/10.21603/2074-9414-2019-1-43-49
  25. Muratova, E. I., Smolihina, P. M. (2013). Reologiya konditerskih mass. Tambov: FGBOU VPO «TGTU», 188.
  26. Li, Y., Liang, M., Dou, X., Feng, C., Pang, J., Cheng, X. et al. (2019). Development of alginate hydrogel/gum Arabic/gelatin based composite capsules and their application as oral delivery carriers for antioxidant. International Journal of Biological Macromolecules, 132, 1090–1097. doi: https://doi.org/10.1016/j.ijbiomac.2019.03.103
  27. Fathordoobady, F., Jarzębski, M., Pratap-Singh, A., Guo, Y., Abd-Manap, Y. (2021). Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads. Food Hydrocolloids, 113, 106535. doi: https://doi.org/10.1016/j.foodhyd.2020.106535
  28. Chan, Y. L., Jamalullail, N. A., Tan, C. P., Abdul Manap, M. Y., Lai, O. M. (2019). Development of bio-yoghurt chewable tablet: a review. Nutrition & Food Science, 50 (3), 539–553. doi: https://doi.org/10.1108/nfs-07-2019-0202
  29. Comunian, T. A., Chaves, I. E., Thomazini, M., Moraes, I. C. F., Ferro-Furtado, R., de Castro, I. A., Favaro-Trindade, C. S. (2017). Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chemistry, 237, 948–956. doi: https://doi.org/10.1016/j.foodchem.2017.06.071
  30. Tao, L., Xu, J., Chen, J., Liu, L., Zhang, T., Tao, N. et al. (2022). Preparation and characterization of internal gelation-based electrosprayed multicore millimeter-sized fish oil-loaded calcium alginate-stabilized capsules. Food Hydrocolloids, 128, 107599. doi: https://doi.org/10.1016/j.foodhyd.2022.107599
Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Downloads

Published

2023-02-25

How to Cite

Velyamov, S., Ospanov, A., Tlevlessova, D., Makeeva, R., & Tastanova, R. (2023). Production of yogurt from goat and sheep milk with a fruit and berry concentrate. Eastern-European Journal of Enterprise Technologies, 1(11 (121), 23–30. https://doi.org/10.15587/1729-4061.2023.272212

Issue

Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Shukhrat Velyamov, Assan Ospanov, Dinara Tlevlessova, Raushan Makeeva, Raushan Tastanova

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.