Beverages Based on Whey and Sublimates of Plant Seedlings
https://doi.org/10.36107/spfp.2020.305
Abstract
The article discusses the creation of new functional products based on whey, enriched with plant components. For enrichment, preparations are proposed from seedlings of amaranth, wheat and milk thistle, which have antioxidant activity, which impart functional properties to the products. This will enrich the products with vitamins, dietary fiber, proteins, enzymes, macro- and microelements. A comparative characteristic of the functional and technological properties of finished products is given. The work describes the methods: seed germination, freeze-drying of seedlings and determination of antioxidant activity of finished product samples. As a result of the experiment, optimal concentrations of introduced wheat, milk thistle and amaranth sublimates were established, whey beverage formulations were developed, and the most favorable pasteurization regimes were determined. A comparative organoleptic assessment of the quality of the obtained products was also carried out, and microbiological indicators of product safety were investigated. The approaches proposed by the authors of this article made it possible to develop formulations and technologies for the production of whey-based drinks enriched with antioxidants, plant proteins, non-digestible fibers, enzymes, vitamins, macro- and microelements. The obtained products have functional properties: immunomodulatory (with sublimate amaranth seedlings), hepatoprotective (with milk thistle seedlings), stimulating metabolism (with wheat seedlings).
About the Authors
T. N. Danilchuk
Moscow State University of Food Production
Russian Federation
Russian Federation
Tatiana N. Danilchuk
11 Volokolamskoe highway, Moscow, 125080
Ju. G. Efremova
Moscow State University of Food Production
Russian Federation
Russian Federation
Julia G. Efremova
11 Volokolamskoe highway, Moscow, 125080
I. V. Korystina
Chain of health food stores Vkusvill
Russian Federation
Russian Federation
Irina V. Korystina
Kulakova street 20/1, Moscow, 123592
References
1. Brykalov A.B., Pilipenko N.Yu. Biologicheski aktivnye rastitel’nye komponenty i ikh primenenie v poluchenii napitkov iz molochnoi syvorotki [Biologically active plant components and their use in the preparation of drinks from whey]. Trudy kubanskogo gosudarstvennogo universiteta [Transactions of Kuban State University], 2011, no. 6 (33), pp. 79-83.
2. Danil’chuk T.N., Rogov I.A., Demidov A.V, ppovyshenie antioksidantnoi aktivnosti prorostkov zlakovykh kul’tur pod vozdeistviem infrakrasnogo izlucheniya [Increasing the antioxidant activity of cereal seedlings under the influence of infrared radiation]. Khranenie i pererabotka sel’khozsyr’ya [Storage and processing of agricultural raw materials], 2014, no. 9, pp. 16-21.
3. Ermakova E.E., Atabaeva Sh.A. Povremennoe sostoyanie i perspektivy razvitiya molochnoi promyshlennosti RF [The current state and development prospects of the dairy industry of the Russian Federation]. Molodoi uchenyi [Young scientist], 2014, no. 7, pp. 338-340. URL: https://moluch.ru/archive/66/10957/ (accessed 08.08.2020).
4. Gaponova L.B., Polezhaeva T.A., Volotovskaya N.V. Pererabotka i primenenie molochnoi syvorotki [Processing and use of whey]. Molochnaya promyshlennost’ [Dairy industry], 2004, no. 7, pp. 52-53.
5. Gur’eva O.V., Artyukhova S.I. Perspektivy proizvodstva produktov pitaniya novogo pokoleniya [Prospects for the production of food of a new generation]. II Mezhdunarodnaya nauchno-prakticheskaya konferentsiya, posvyashchennaya 75-letiyu fakul’teta tekhnologii molochnykh produktov Omskogo GAU [2nd International scientific and practical conference, dedicated to the 75th anniversary of the faculty of dairy technology of the Omsk State Agrarian University, Omsk, 13-17 March, 2017]. Omsk, 2005, pp. 182-185.
6. Ipatova L.G., Kozlov I.V., Gernet M.V. Razrabotka napitkov funktsional’nogo naznacheniya [The development of functional beverages]. Pishchevaya promyshlennost’ [Food Industry], 2009, no. 12, pp. 60-61. Khramtsov A.G., Vasilisin S.V. Promyshlennaya pererabotka vtorichnogo molochnogo syr’ya [Industrial processing of secondary milk raw materials]. Moscow: DeLi print, 2003. 100 p.
7. Kravchenko E.F., Volkova T.A. Ispol’zovanie molochnoi syvorotki v Rossii i za rubezhom [The use of whey in Russia and abroad]. Molochnaya promyshlennost’ [Dairy industry], 2005, no. 4, pp. 56-58.
8. Ostroumov L.A., Gavrilov G.B. O sostave i svoistvakh molochnoi syvorotki [On the composition and properties of whey]. Khranenie i pererabotka sel’khozsyr’ya [Storage and processing of agricultural raw materials], 2006, no. 8, pp. 47-48.
9. Shidlovskaya V.P., Yurova E.A. Antioksidanty moloka i ikh rol’ v otsenke ego kachestva [Milk antioxidants and their role in assessing its quality]. Molochnaya promyshlennost’ [Dairy industry], 2010, no. 2, pp. 23-25.
10. Tikhomirova N.A. Tekhnologiya i organizatsiya proizvodstva moloka i molochnykh produktov [Technology and organization of production of milk and dairy products]. Moscow: DeLi print, 2008. 560 p.
11. Tutel’yan V.A., Lashneva N.V. Biologicheski aktivnye veshchestva prirodnogo proiskhozhdeniya. Fenol’nye kisloty: rasprostranennost’, pishchevye istochniki, biodostupnost’ [Biologically active substances of natural origin. Phenolic acids: prevalence, food sources, bioavailability]. Voprosy pitaniya [Nutrition issues], 2008, no. 6, pp. 19-24.
12. Zverev S.V., Zvereva N.S. Fizicheskie svoistva zerna i produktov ego pererabotki [Physical properties of grain and products of its processing]. Moscow: De Li Print, 2007. 176 p.
13. Danilchuk T.N., Ganina V.I. Prospects of Using Extremely Low Doses of Physical Factors Impact in Food Biotechnology. Foods and raw materials, 2018, vol. 6, issue 2, pp. 305-313. http://doi.org/10.21603/2308-4057-2018-2-305-313
14. Devasagayam T.P., Tilak J.C., Boloor K.K., Sane K.S., Ghaskadbi S., Lele R. Free Radicals and Antioxidants in Human Healthxurrent Status and Future Prospects. The Journal of the Association of physicians of India, 2004, vol. 52, pp. 794-804.
15. Kren V., Walterova D. Silybin and Silymarin - New Effects and Applications. Biomedical Papers of the Medical Faculty of the University Palacky, Olomouc, Czechoslovakia, 2005, vol. 149, issue 1, pp. 29-41.
16. Wanjiku S.M. Antioxidant Status of South African Beverages and Its Role on the Chemical Parameters in Human Blood. The Journal of the Association of physicians of India, 2004, vol. 52, pp. 20-24.
Review
For citations:
Danilchuk T.N., Efremova J.G., Korystina I.V. Beverages Based on Whey and Sublimates of Plant Seedlings. Storage and Processing of Farm Products. 2020;(3):69-81. (In Russ.) https://doi.org/10.36107/spfp.2020.305
Views:
463
Email this article 