[Functional combined milk beverages]
2007
Kurchiaeva, E.E. | Makhimov, I.V. | Manzhesov, V.I. | Stolyarov, O.V.,The K.D. Glinka Voronezh State Agrarian Univ. (Russian Federation)
The opportunity of garbanzo proteins using in production of combined villi yoghurt Nutik is under study. The technology of its production on the base of garbanzo protein dispersion and fat free milk with vitamins and minerals (milky and vegetable powdery semi-prepared food) was developed and tested at laboratory. The technological characteristics of the used protein dispersion enriched are the following: fat content – 0, 5%, proteins – 2,8%, carbohydrates – 4,9, alkali – 0,98%; pH – 4.2. It should be taken into account that the vitamins are removed from garbanzo seeds by processing their protein fraction. Therefore it is necessary to enrich the products with vitamins and minerals using milky and vegetable semi-prepared foods, particularly carrot one, that also has the capacities of aromatizer and colouring agent. Organoleptic and physicochemical properties of the combined milk beverage received are submitted. The study of acidity piling and the product taste showed that the optimal ferment account (Streptococcus thermophilus and Lactobacillus thermophilus cultures) was 3 and 5%; in this case the curd was forming for 5-7 hours. The rate of product digestion by gastrointestinal tract enzymes is important for preventive and clinical nutrition. It has been established that this rate for the studied product is 93.5% and it is more than the one of milk protein and can be compared with the rate of egg protein. This fact can be explained by structural properties of garbanzo protein albumins and globulins. Thus, the combined milk beverage received can be recommended for dietary intake of people with gastrointestinal tract diseases.
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