The development of balqymyz beverage from honey and koumiss
2023
Balgabay Maikanov | Laura Auteleyeva | Zhuldyz Satayeva | Aigerim Aipova
The relevance of this research lies in the development of a health-safe beverage, balqymyz, made from honey and koumiss, which exhibits improved taste properties, increased content of beneficial fatty acids and amino acids, and extended shelf life, making it a natural, easy-to-produce, and high-quality beverage with potential health benefits. The study aims to develop a health–safe beverage from honey and koumiss – balqymyz. A total of 75 samples were analyzed, including organoleptic, physicochemical, and taste properties, with three different concentrations of honey. The water content in the beverage, depending on the honey concentration (5%, 7.5%, 10%), ranged from 85% to 90%. No deviations from the maximum permissible levels of radionuclides were observed (Table 1); for example, the concentration of strontium in dairy products is considered normal at 2.5 mg per 1 kg. A significantly higher alcohol content was found in the beverage with a 10% honey concentration compared to the 5% samples (p ≤ 0.05). The proposed production method increased the mean content (in % of total fat content) of oleic, linoleic, ʏ-linolenic and arachidonic acids from 13.589 ± 1.359, 6.531 ± 0.653, 0.158 ± 0.016 and 0.470 ± 0.047% to 14.674 ± 1.467, 6.228 ± 0.623, 0.169 ± 0.017 and 0.729 ± 0.073%, respectively. The content of stearic acid increased to 2.852 ± 0.285%. Other improvements occurred in the amino acid content of glutamic acid (8%), leucine (5%), lysine (4%), and tryptophan (4%). These improvements enhance the sensory characteristics of the beverage and lead to shelf life prolongation by more than 72 h. Other advantages of balqymyz are naturalness, ease of production and high quality of ingredients.
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