Drinks based on milk whey using fruit syrup from wild plants
https://doi.org/10.47370/2072-0920-2021-17-2-33-39
Abstract
Recently, there has been an increasing interest in whey drinks. It is possible to expand the range of whey drinks and regulate their nutritional value due to the wide use of a variety of fillers. Non-traditional local plant materials can be used as fillers. The products of processing (powders, juices, syrups) of fruits and berries are more and more widely used. The value of wild fruits, along with a pleasant taste, is determined by the content of vitamins, minerals, antioxidants and other biologically active substances that play an important role in human nutrition, regulate metabolic processes, and affect the functions of individual organs. The aim of the research is to study the effect of fruit syrups on the nutritional value of whey drinks. The fruits of the following wild plants are consid- ered as the objects: common viburnum (Viburnum opulus), cinnamon rosehip (Rosa cinnamomeal), raspberry (Rubus idaeus L.). The choice of raspberries, rose hips and viburnum as raw materials for enriching drinks is due to the high content of biologically active substances, such as vitamins C, B, E, a fairly large raw material base, environmental friendliness, and availability. The article considers the results of the use of fruit syrups obtained from rose hips, viburnum and raspberries in the preparation of whey drinks. The influence of the dosage of fruit syrups (5 %, 10 % and 15 %) on the organoleptic and physicochemical indicators of the quality of whey drinks has been established. The optimal dosages of syrups from fruits of wild plants in the preparation of whey drinks have been determined. Rosehip, viburnum and raspberry syrups have a high nutritional value, which will enrich whey drinks and give them a functional focus.
Keywords
whey drinks,
fruits of wild plants,
fruit syrups,
viburnum,
raspberries,
rose hips,
cheese whey,
curd whey,
vitamins
About the Authors
T. B. Kolotiy
FSBEI HE «Maykop State Technological University»
Russian Federation
Russian Federation
Tatyana B. Kolotiy, an associate professor of the Department of Food Technology and Organization of Nutrition
191 Pervomayskaya str., Maykop, 385000
Z. S. Kovalenko
FSBEI HE «Maykop State Technological University»
Russian Federation
Russian Federation
Zlata S. Kovalenko, a 3-year Master student of the Department of Food Technology and Catering
191 Pervomayskaya str., Maykop, 385000
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Review
For citations:
Kolotiy T.B., Kovalenko Z.S. Drinks based on milk whey using fruit syrup from wild plants. New Technologies. 2021;17(2):33-39. (In Russ.) https://doi.org/10.47370/2072-0920-2021-17-2-33-39
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