Functional and technological characteristics of new cheese product with vegetable and prebiotic components
2017
Slozhenkina, M., Volga Region Research Inst. of Manufacture and Processing of Meat-And-Milk Production, Volgograd (Russian Federation); Volgograd State Technical Univ. (Russian Federation) | Serova, O., Volgograd State Technical Univ. (Russian Federation) | Vodolazkova, M., Volgograd State Technical Univ. (Russian Federation) | Zlobina, E., Volga Region Research Inst. of Manufacture and Processing of Meat-And-Milk Production, Volgograd (Russian Federation); Volgograd State Univ. (Russian Federation)
The article presents results of a study of a new cheese product, the manufacturing technology of which involves enrichment with natural vegetable raw material in combination with prebiotic components. The proposed production technology enables to improve the content of protein, selenium, and mass fraction of dry matter in the final product. Extruded chickpea flour was used as a plant component. Chickpea grain has a high content of protein and carbohydrates with low content of fat. The combination of chickpea flour and lactulose contributes to enhancing the content of lactic acid microorganisms in a cheese product, causing its functional activity in case of a microflora imbalance in the gastrointestinal tract. The weight fractions of protein in the test samples with adding of chick- pea flour were higher by 5.2 % compared to the control sample. 3 % chick-pea flour added increased the weight fraction of selenium by 10.1 mcg, while 6 % chick-p ea flour by 22.5 mcg per 100 g of the product. Adding of lactulose increased the fermentation process. So, in 3 hours of fermentation of the mixture in the 1.5 % lactulose sample, the titratable acidity was by 12 % and in t he 3 % lactulose sample by 21 % higher than in the control sample. At the same time, due to the reduced content of fat it was considered a dietary low-caloric product.
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