Exploring the impact of wild Northern Kazakhstan raw material juices on the chemical composition of whey drinks
DOI:
https://doi.org/10.15587/1729-4061.2023.290095Keywords:
drinks from whey, processing of berries, saskatoon berry, chokeberry, sea buckthorn, berry juices, termosaltic coagulation, dairy industryAbstract
In deep processing technologies whey is a more "valuable" product than cheese, cottage cheese. Even though whey has a low energy value among dairy products, it is at the same time very valuable biologically. Recently, the consumption of berries has increased markedly everywhere. This growth is explained by the growing attention of the population to health and the appearance on the market of many canned products "saturated with berries". In addition, there are many scientific studies concerning the composition of biologically active components in the composition of berries. Thus, scientific developments to produce new foods enriched with berries are of crucial importance for berry producers, food processors and consumers.
The scientific novelty of this study is to investigate the possibility of using wild plant raw materials of Northern Kazakhstan (chokeberry and saskatoon berry) in milk beverages’ technology, that will be described for the first time. This berries despite their rich chemical composition, are rarely used in the food industry. The study describes the nutritional value and chemical composition of whey drinks enriched with juice from saskatoon berries, black chokeberry.
In our study it is proposed thermosaltic coagulation as a primary treatment for whey. The comparative analyses of natural whey and treated one shows the expediency and benefit of using thermosaltic coagulation. At the same time, juices from wild berries increase the biological and nutritional value of whey drinks Thus, the described advantages are confirmed with assays and confirm the expediency of using this combined technology in the production of drinks from whey with berry juices.
The obtained research results will be used to develop a new technology to produce juice drinks based on whey and will also be described in a patent for a utility model for the production of beverages from whey
Supporting Agency
- Authors are grateful to the Scientific Research Institute of Food Safety at Almaty Technological University, Almaty, Republic of Kazakhstan for open access support.
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Copyright (c) 2023 Gulmira Zhakupova, Mukhtarbek Kakimov, Tamara Tultabayeva, Assem Sagandyk, Aruzhan Shoman
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