Development and quality assessment of a functional dairy and vegetable product
https://doi.org/10.47370/2072-0920-2022-18-1-15-25
Abstract
The article is devoted to the development of the production technology of a dairy and vegetable product with functional properties with established optimal dosages of enriching components. The article presents a comparative analysis of the chemical composition and properties of enriching components in the form of pumpkin of the Kroshka variety, Lavitol-arabinogalactan and flower honey, and substantiates the possibility of enriching curd products with β-carotene, dietary fiber, vitamins and minerals. The method for obtaining powder from pumpkin pulp with a particle size of about 0.5 mm has been established. The authors have studied the influence of the selected enriching additives on the quality characteristics of the developed curd product. As a result of the combination of dairy and vegetable components, the curd mass «Solnyshko» – a product with high nutritional and biological value has been obtained. The main value of the developed curd mass lies in the ability to provide the body with beta-carotene and dietary fiber. The optimal ratios of prescription components in the developed «Solnyshko» curd mass have been established in the following ratios: cottage cheese (WFF 9%) – 86.11%, pumpkin pulp powder – 5%, flower honey – 6.39%, Lavitol-arabinogalactan – 2,5%. The developed curd product has a high nutritional value. It has been determined that consumption of 100 g of «Solnyshko» curd mass will satisfy the daily physiological need for beta-carotene by 63.6%, for dietary fiber – by 18.4%. The shelf life of the enriched curd mass is 10 days at a storage temperature of 4±2℃. Industrial testing of the «Solnyshko» curd mass technology was carried out at the «Line» LLC PСС (Blagoveshchensk, the Amur Region).
About the Authors
K. R. Babukchadiya
FSBEI HE «The Far Eastern State Agrarian University»
Russian Federation
Russian Federation
Ketevan R. Babukchadiya, a professor of the Department of Agricultural Products Processing Technology, Doctor of Agricultural Sciences, an associate professor
86 Politekhnicheskaya str., Blagoveshchensk, 675005
tel.: 8 (914) 928 05 15
A. O. Ermolaev
FSBEI HE «The Far Eastern State Agrarian University»
Russian Federation
Russian Federation
Andrey O. Ermolaev, a post graduate student
86 Politekhnicheskaya str., Blagoveshchensk, 675005
tel.: 8 (924) 140 73 74
V. S. Podtoptanny
FSBEI HE «The Far Eastern State Agrarian University»
Russian Federation
Russian Federation
Vladimir S. Podtoptanny, a post graduate student
86 Politekhnicheskaya str., Blagoveshchensk, 675005
tel.: 8 (924) 343 68 58
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Review
For citations:
Babukchadiya K.R., Ermolaev A.O., Podtoptanny V.S. Development and quality assessment of a functional dairy and vegetable product. New Technologies. 2022;18(1):15-25. (In Russ.) https://doi.org/10.47370/2072-0920-2022-18-1-15-25
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