THE USE OF VEGETABLE PROTEIN IN THE IMPLEMENTATION OF RESOURCE-SAVING TECHNOLOGIES IN THE PRODUCTION OF CHEESE PRODUCTS
2022
Dzitstsoeva Z.L. (K. L. Khetagurov North Ossetian State University) | Ibragimova O.T. (K. L. Khetagurov North Ossetian State University) | Nartikoeva A.O. (K. L. Khetagurov North Ossetian State University) | Tedeeva F.L. (K. L. Khetagurov North Ossetian State University) | Tsopanova E.I. (K. L. Khetagurov North Ossetian State University)
Expanding the range of modern functional food products with increased biological value requires searching fortechnologies that allow replacing more expensive and valuable components of natural raw materials with cheaper butnevertheless valuable vegetable fillers. All this is within the framework of the science of nutrition and consumer demands.From this point of view, testing the technology for the inclusion of a vegetable high-protein chickpea component in the form ofextruded flour from chickpea seeds is relevant and practically significant. All studies were conducted within the Faculty ofChemistry, Biology and Biotechnology of the K.L. Khetagurov North Ossetian State University. The study carries out ananalysis of such raw materials as natural cow's milk, finished samples of cheese products in accordance with regulatoryrequirements. The research results suggest the feasibility of including 3% of extruded chickpea seed flour in the composition ofcheese products. This technology allows for increasing the percentage yield of the finished product and stabilizes theorganoleptic and physico-chemical parameters of the samples. In particular, the fat content in the test sample shows a slightincrease by 1.4% with the protein content increasing by 7.4%. The cheese product is enriched with biologically activesubstances of chickpea flour: high-value protein, vitamins and similar substances, mineral compounds and dietary fibers,which contributes to the normal functioning of the human body in the current environmental situation in Russia.
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