mkgtuНовые технологии / New technologiesNew Technologies2072-09202713-0029МГТУ10.47370/2072-0920-2024-20-3-11-27mkgtu-765Research ArticleПИЩЕВЫЕ СИСТЕМЫ И БИОТЕХНОЛОГИЯ ПРОДУКТОВ ПИТАНИЯ И БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВFOOD SYSTEMS AND BIOTECHNOLOGY OF FOOD AND BIOACTIVE SUBSTANCESРазработка напитка молокосодержащего, сквашенного с экстрактом нутаDevelopment of a milk-containing drink fermented with chickpea extractАхангаранМ.AhangaranM.

Ахангаран Махбубех, аспирант

125080, г. Москва, Волоколамское ш., д. 11

Ahangaran Mahbubeh, Post graduate student

125080, Moscow, 11 Volokolamskoye sh.

ahangaran@hotmail.comМариненковаГ. А.MarinenkovaG. A.

Мариненкова Галина Александровна, магистр

125080, г. Москва, Волоколамское ш., д. 11

Galina A. Marinenkova, Master's degree

125080, Moscow, 11 Volokolamskoye sh.

faust-fel@ya.ruИоноваИ. И.IonovaI. I.

Ионова Инна Исааковна, кандидат технических наук, доцент

125080, г. Москва, Волоколамское ш., д. 11

Inna I. Ionova, PhD (Eng.), Associate Professor

inna-ionova@yandex.ruСавиновЯ. М.SavinovYa. M.

Савинов Ярослав Михайлович, аспирант

125080, г. Москва, Волоколамское ш., д. 11

Yaroslav M. Savinov, Post graduate student

125080, Moscow, 11 Volokolamskoye sh.

yaric3333@mail.ruМашенцеваН. Г.MashentsevaN. G.

Машенцева Наталья Геннадьевна, доктор технических наук, профессор РАН

125080, г. Москва, Волоколамское ш., д. 11

Natalya G. Mashentseva, Dr Sci. (Eng.), Professor, the Russian Academy of Sciences

125080, Moscow, 11 Volokolamskoye sh.

natali-mng@yandex.ruФедеральное государственное бюджетное образовательное учреждение высшего образования «Российский биотехнологический университет»РоссияRussian Biotechnological UniversityRussian Federation2024011020242031127Copyright © Ахангаран М., Мариненкова Г.А., Ионова И.И., Савинов Я.М., Машенцева Н.Г., 20242024Ахангаран М., Мариненкова Г.А., Ионова И.И., Савинов Я.М., Машенцева Н.Г.Ahangaran M., Marinenkova G.A., Ionova I.I., Savinov Y.M., Mashentseva N.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://newtechology.mkgtu.ru/jour/article/view/765

В последнее время повышенным спросом пользуются молочные напитки с растительными экстрактами, поскольку такие продукты, благодаря растительному компоненту, способны восполнить дефицит важных для человека питательных веществ. Перспективным растительным сырьем для таких напитков могут быть бобовые, например, нут (Cicer arietinum L.): он является богатым источником биологически доступного белка, витаминов и пищевых волокон. К тому же ферментация таких напитков молочнокислыми бактериями с пробиотическими свойствами может придать продукту еще большую пользу. Целью исследования является разработка технологии напитка молокосодержащего с экстрактом нута, сквашенного молочнокислыми микроорганизмами с пробиотическими свойствами для повышения пищевой ценности и улучшения органолептических показателей продукта. Молочнокислые бактерии, используемые в работе, были ранее выделены из естественно ферментированных продуктов, идентифицированы и депонированы в национальный Биоресурсный центр ВКПМ НИЦ «Курчатовский институт». У штаммов были изучены пробиотические и технологические свойства, в том числе способность к утилизации антипитательных факторов нута. Напиток молокосодержащий с экстрактом нута сквашивали микроорганизмами при температуре 37 °C в течение 24 ч.

Рецептура продукта содержала 45% нутового экстракта и 55% коровьего молока жирностью 0,5%. Были составлены две композиции: № 1 – напиток молокосодержащий с экстрактом нута, сквашенный Limosilactobacillus fermentum SB-2 и Latilactobacillus sakei SD-8; № 2 – напиток молокосодержащий с экстрактом нута, сквашенный Lactiplantibacillus plantarum PC-7 и Leuconostoc mesenteriodes CH-5. В продукт вносились штаммы в количестве 1×107 КОЕ/мл. Оба напитка соответствовали микробиологическим требованиям и обладали приятным кисломолочным вкусом, однако первый напиток отличился легкими цветочными нотками, а второй напиток оставлял бобовое послевкусие. По результатам исследований композиция № 1 позволила получить напиток молокосодежащий сквашенный с экстрактом нута, который по органолептическим показателям был наиболее приемлемым.

In recent times dairy drinks with plant extracts are in great demand, since such products, thanks to the plant component, can compensate for the deficiency of important nutrients for humans. Legumes, for example, chickpeas (Cicer arietinum L.), can be promising plant raw materials for such drinks: they are rich in biologically available protein, vitamins and dietary fiber. In addition, fermenting such drinks with lactic acid bacteria with probiotic properties can provide even greater benefits to the product. The goal of the research is to develop a technology for a milk drink containing chickpea extract, fermented with lactic acid microorganisms with probiotic properties, to increase the nutritional value and improve the organoleptic characteristics of the product. Lactic acid bacteria used in the research were previously isolated from naturally fermented products, identified and deposited in the national Bioresource Center of the All-Russian Communist Party of Moscow Scientific Research Center “Kurchatov Institute”. The strains were studied for their probiotic and technological properties, including the ability to utilize chickpea antinutritional factors. A milk-containing drink with chickpea extract was fermented with microorganisms at a temperature of 37 °C for 24 hours.

The product recipe contained 45% of chickpea extract and 55% of cow milk with a fat content of 0.5%. Two compositions were composed: No. 1 – a milk-containing drink with chickpea extract, fermented with Limosilactobacillus fermentum SB-2 and Latilactobacillus sakei SD-8; No. 2 – milk drink with chickpea extract, fermented with Lactiplantibacillus plantarum PC-7 and Leuconostoc mesenteriodes CH-5. Strains were added to the product in an amount of 1×107 CFU/ml. Both drinks met microbiological requirements and had a pleasant sour-milk taste, but the first drink had light floral notes, while the second drink left a bean aftertaste. According to the research results, composition No. 1 made it possible to obtain a milk-containing drink fermented with chickpea extract, which was the most acceptable in terms of organoleptic indicators.

молоконутмолочнокислые бактериипробиотические свойстваmilkchickpeaslactic acid bacteriaprobiotic propertiesReferencesАсякина Л.К., Степанова А.А., Тамарзина Т.В. и др. Российский рынок функциональных продуктов питания для здорового образа жизни человека. Социально-экономический и гуманитарный журнал. 2022; 2: 29-41. DOI: 10.36718/2500-1825-2022-3-29-41.Asyakina L.K., Stepanova A.A., Tamarzina T.V. et al. Russian market of functional food products for a healthy lifestyle. Socio-economic and humanitarian journal. 2022; 2: 29-41. DOI: 10.36718/2500-1825-2022-3-29-41. (In Russ.)Duarte C.M., Mota J., Assunção R. et al. New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health. Frontiers in Nutrition. 2022; 9. DOI: 10.3389/fnut.2022.852907.Duarte C.M., Mota J., Assunção R. et al. New Alternatives to Milk From Pulses: Chickpea and Lupine Beverages With Improved Digestibility and Potential Bioactivities for Human Health. Frontiers in Nutrition. 2022; 9. DOI: 10.3389/fnut.2022.852907.Zhang P., Tang F., Cai W. et al. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk. Frontiers in Nutrition. 2022; 9. DOI: 10.3389/fnut.2022.1069714.Zhang P., Tang F., Cai W. et al. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk. Frontiers in Nutrition. 2022; 9. DOI: 10.3389/fnut.2022.1069714.Espirito-Santo A. P. do, Mouquet-Rivier C., Humblot C. et al. Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International. 2014; 57: 104-113. DOI: 10.1016/j.foodres.2014.01.028.Espirito-Santo A. P. do, Mouquet-Rivier C., Humblot C. et al. Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International. 2014; 57: 104-113. DOI: 10.1016/j.foodres.2014.01.028.Peyer L.C., Zannini E., Arendt E.K. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology. 2016; 54: 17-25. DOI: 10.1016/j.tifs.2016.05.009.Peyer L.C., Zannini E., Arendt E.K. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology. 2016; 54: 17-25. DOI: 10.1016/j.tifs.2016.05.009.Rasika D.M., Vidanarachchi J.K., Rocha R.S. et al. Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science. 2020; 38: 8-20. DOI: 10.1016/j.cofs.2020.10.025.Rasika D.M., Vidanarachchi J.K., Rocha R.S. et al. Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science. 2020; 38: 8-20. DOI: 10.1016/j.cofs.2020.10.025.Costa G.M., Paula M.M., Costa G.N. et al. Preferred attribute elicitation methodology compared to conventional descriptive analysis: a study using probiotic yogurt sweetened with xylitol and added with prebiotic components. Journal of Sensory Studies. 2020; 35(6). DOI: 10.1111/joss.12602.Costa G.M., Paula M.M., Costa G.N. et al. Preferred attribute elicitation methodology compared to conventional descriptive analysis: a study using probiotic yogurt sweetened with xylitol and added with prebiotic components. Journal of Sensory Studies. 2020; 35(6). DOI: 10.1111/joss.12602.Steinkraus K.H. Classification of fermented foods: worldwide review of household fermentation techniques. Food Control. 1997; 8(5/6): 311-317. DOI: 10.1016/S0956-7135(97)00050-9.Steinkraus K.H. Classification of fermented foods: worldwide review of household fermentation techniques. Food Control. 1997; 8(5/6): 311-317. DOI: 10.1016/S0956-7135(97)00050-9.Zhang X., Liu Sh., Xie B. et al. An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation. Journal of Food Quality. 2022; 11: 1-11. DOI: 10.1155/2022/1665524.Zhang X., Liu Sh., Xie B. et al. An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation. Journal of Food Quality. 2022; 11:1-11. DOI: 10.1155/2022/1665524.Panghal A., Janghu S., Virkar K. et al. Potential non-dairy probiotic products: a healthy approach. Food Bioscience. 2018; 21: 80-89. DOI: 10.1016/j.fbio.2017.12.003.Panghal A., Janghu S., Virkar K. et al. Potential non-dairy probiotic products: a healthy approach. Food Bioscience. 2018; 21: 80-89. DOI: 10.1016/j.fbio.2017.12.003.Shori A.B., Aljohani G.S., Al-Zahrani A.J. e al. Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. LWT. 2022; 153. DOI: 10.1016/j.lwt.2021.112482.Shori A.B., Aljohani G.S., Al-Zahrani A.J. e al. Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. L.W.T. 2022; 153. DOI: 10.1016/j.lwt.2021.112482.Spencer C.N., McQuade J.L., Gopalakrishnan V. et al. Dietary fiber and probiotics influence the gut microbiome and melanoma immunotherapy response. Science. 2021; 374(6575): 163-1640. DOI: 10.1126/science.aaz7015.Spencer C.N., McQuade J.L., Gopalakrishnan V. et al. Dietary fiber and probiotics influence the gut microbiome and melanoma immunotherapy response. Science. 2021; 374(6575): 163-1640. DOI: 10.1126/science.aaz7015.Azad M.A.K., Sarker M., Li T. et al. Probiotic Species in the Modulation of Gut Microbiota: An Overview. Biomed Res Int. 2018; 9(4): 78-94. DOI: 10.1155/2018/9478630.Azad M.A.K., Sarker M., Li T. et al. Probiotic Species in the Modulation of Gut Microbiota: An Overview. Biomed Res Int. 2018; 9(4): 78-94. DOI: 10.1155/2018/9478630.Aspri M., Papademas P., Tsaltas D. Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products. Fermentation. 2020; 6(1): 30. DOI: 10.3390/fermentation6010030.Aspri M., Papademas P., Tsaltas D. Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products. Fermentation. 2020; 6(1): 30. DOI: 10.3390/fermentation6010030.Food and Agriculture Organization/World Health Organization: «Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food». London, Ontario, Canada: Author. 2002.Food and Agriculture Organization/World Health Organization: “Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food.” London, Ontario, Canada: Author. 2002.Shokryazdan P., Faseleh Jahromi M.F., Liang J.B. et al. Probiotics: From Isolation to Application. Journal of the American College of Nutrition. 2017; 36(8): 666-676. DOI: 10.1080/07315724.2017.1337529.Shokryazdan P., Faseleh Jahromi M.F., Liang J.B. et al. Probiotics: From Isolation to Application. Journal of the American College of Nutrition. 2017; 36(8): 666-676. DOI: 10.1080/07315724.2017.1337529.Машенцева Н.Г., Ахангаран М., Гаравири М. и др. Сравнительная характеристика современных методов идентификации микроорганизмов: преимущества и недостатки. Новые информационные технологии и системы в решении задач инновационного развития: сборник статей Международной научно-практической конференции. OMEGA SCIENCE. 2022: 9-13.Mashentseva N.G., Akhangaran M., Garaviri M. et al. Comparative characteristics of modern methods for identifying microorganisms: advantages and disadvantages. New information technologies and systems in solving problems of innovative development: collection of articles of the International Scientific and Practical Conference. OMEGA SCIENCE. 2022: 9-13. (In Russ.)Wang R., Guo S. Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety. Compr Rev Food Sci Food Saf. 2021; 20(2): 2081-2105. DOI: 10.1111/1541-4337.12714.Wang R., Guo S. Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety. Compr Rev Food Sci Food Saf. 2021; 20(2): 2081-2105. DOI: 10.1111/1541-4337.12714.

The authors declare that there are no conflicts of interest present.