Development of enriced butter

At present the issues related to the prevention of diseases of the 20th century that arise with the development of human society and include external (infection, climate change, ecology) and internal (stressful situations, weakening of immunity, metabolic problems) reasons caused by the modern lifestyle are the topical issues of the world community. A characteristic feature of a modern person’s life is a constant lack of free time, inadequate sleep, a sedentary lifestyle and, most importantly, an unbalanced diet. Taking into account regular stress factors, there is an increased physiological need of the human body for micro- and macronutrients that come with food. The lack of these elements, along with increasing mental and physical stress, leads to poor health and occurrence of diseases. Butter is traditional food in an average person’s diet. Butter is a highly nutritious food product where milk fat is concentrated. Milk fat contains many valuable ingredients such as water, phospholipids, lactose and complete proteins. The development of butter enriched with vegetable fillers is a topical research area. Lemon balm (Melissa officinalis L.) has great prospects as a plant component. The aim of the research is to develop fortified butter. To achieve this goal, the following tasks have been formulated: to assess the effect of Melissa officinalis L. herbal additive on the organoleptic characteristics of the enriched butter; to conduct an experimental assessment of the quality characteristics of experimental samples of butter with Melissa officinalis L. as a fortified product; to determine changes in the quality characteristics of Melissa officinalis L. enriched butter during storage; to develop a recipe for enriched butter with Melissa officinalis L. herbal additive.

1. Bezverkhaya N.S. [et al.] Comparative characteristics of two biotypes of hybrid sunflower with different fatty acid composition of reserve lipids. Proceedings of higher educational institutions. Food technology. 2010; 2–3:17–19. (In Russ).

2. Voronova N.S., Karmazina E.A., Sadovaya T.N. Development of the technology of vegetable and milk drinks for functional purposes. Scientific support of the agro-industrial complex: a collection of articles based on the materials of the IX All-Russian conference of young scientists. Krasnodar: KSAU; 2016. P. 928–929. (In Russ).

3. Voronova N.S., Ovcharov D.V. Distribution of electrophoretic fractions of protein isolates from sunflower cake. Polythematic network electronic scientific journal of the Kuban State Agrarian University. 2014; 104:943–952. (In Russ).

4. Malakhov A.S., Ogneva O.A. Functional ice cream. Scientific support of the agro-industrial complex: a collection of articles based on the materials of the XI All-Russian conference of young scientists dedicated to the 95th anniversary of the Kuban State Agrarian University and the 80th anniversary of the founding of the Krasnodar Territory. Krasnodar: KSAU; 2017. P. 939­940. (In Russ).

5. Yaroshchuk O.A., Ovcharova G.P., Donchenko L.V. Fruit desserts with whey-based pectin. Processing of milk. 2007; 12:14–15. (In Russ).

6. Functional Foods: Hopefulness to Good Health. American Journal of Food Technol. 2010; 5 (2):86–99.

7. Nagendra P. Shah. Functional cultures and health benefits. International Dairy Journal. 2007; 17:1262–1277.