Development of curd semi-finished product with functional properties
Cottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-09-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1485 |
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| author | L. Yu. Lavrova E. L. Bortsova S. A. Ermakov |
| author_facet | L. Yu. Lavrova E. L. Bortsova S. A. Ermakov |
| author_sort | L. Yu. Lavrova |
| collection | DOAJ |
| description | Cottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in the calculation of the nutritional and energy value of products. Dietary fibers positively affect the work of the gastrointestinal tract, normalize cholesterol metabolism, participate in the elimination of heavy metal salts from the body, therefore, pectin is used in the diets of therapeutic and preventive nutrition. The article is devoted to the development of a curd semifinished product with a high content of dietary fiber. The food fibre source is represented by the use of natural apple pectin introduced in various dosages into curd cheesecakes instead of prime grade wheat flour. Organoleptic quality parameters were carried out and the best experimental sample was selected, which was subsequently frozen under shock freezing conditions and after storage in a refrigeration chamber, was examined for compliance with organoleptic, physicochemical and microbiological safety parameters. Analytical calculations were carried out on the content of dietary fiber and integral scrap in the developed curd semi-finished product. A 6-fold increase in dietary fiber content compared to the control has been proven. The iron content was increased by 4.8%, which is associated with the peculiarities of the mineral composition of the introduced natural apple pectin. The regulated quality and safety indicators when storing curd semi-finished products using apple pectin for 30 days did not change and corresponded to the data of regulatory documents. Thanks to the research done, a curd product with functional properties and high quality and safety indicators was obtained, which can be recommended for feeding various groups of the adult population and in the diets of therapeutic and preventive nutrition. |
| format | Article |
| id | doaj-art-e2c03a48cb5b4a5290e242ae667ac916 |
| institution | DOAJ |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-09-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-e2c03a48cb5b4a5290e242ae667ac9162025-08-20T03:20:00ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-09-010212513210.37493/2307-910X.2023.2.121471Development of curd semi-finished product with functional propertiesL. Yu. Lavrova0E. L. Bortsova1S. A. Ermakov2Ural State Agrarian UniversityUral State Agrarian UniversityUral State Agrarian UniversityCottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in the calculation of the nutritional and energy value of products. Dietary fibers positively affect the work of the gastrointestinal tract, normalize cholesterol metabolism, participate in the elimination of heavy metal salts from the body, therefore, pectin is used in the diets of therapeutic and preventive nutrition. The article is devoted to the development of a curd semifinished product with a high content of dietary fiber. The food fibre source is represented by the use of natural apple pectin introduced in various dosages into curd cheesecakes instead of prime grade wheat flour. Organoleptic quality parameters were carried out and the best experimental sample was selected, which was subsequently frozen under shock freezing conditions and after storage in a refrigeration chamber, was examined for compliance with organoleptic, physicochemical and microbiological safety parameters. Analytical calculations were carried out on the content of dietary fiber and integral scrap in the developed curd semi-finished product. A 6-fold increase in dietary fiber content compared to the control has been proven. The iron content was increased by 4.8%, which is associated with the peculiarities of the mineral composition of the introduced natural apple pectin. The regulated quality and safety indicators when storing curd semi-finished products using apple pectin for 30 days did not change and corresponded to the data of regulatory documents. Thanks to the research done, a curd product with functional properties and high quality and safety indicators was obtained, which can be recommended for feeding various groups of the adult population and in the diets of therapeutic and preventive nutrition.https://msi.elpub.ru/jour/article/view/1485curd semi-finished productpectinquality and safety indicatorsshock freezing |
| spellingShingle | L. Yu. Lavrova E. L. Bortsova S. A. Ermakov Development of curd semi-finished product with functional properties Современная наука и инновации curd semi-finished product pectin quality and safety indicators shock freezing |
| title | Development of curd semi-finished product with functional properties |
| title_full | Development of curd semi-finished product with functional properties |
| title_fullStr | Development of curd semi-finished product with functional properties |
| title_full_unstemmed | Development of curd semi-finished product with functional properties |
| title_short | Development of curd semi-finished product with functional properties |
| title_sort | development of curd semi finished product with functional properties |
| topic | curd semi-finished product pectin quality and safety indicators shock freezing |
| url | https://msi.elpub.ru/jour/article/view/1485 |
| work_keys_str_mv | AT lyulavrova developmentofcurdsemifinishedproductwithfunctionalproperties AT elbortsova developmentofcurdsemifinishedproductwithfunctionalproperties AT saermakov developmentofcurdsemifinishedproductwithfunctionalproperties |