Fermented milk products with extruded grain bases
D. A. Shaimerdenova,
J. M. Chakanova,
D. M. Iskakova,
G. T. Sarbasova,
A. A. Esmambetov,
M. B. Bekbolatova https://doi.org/10.20914/2310-1202-2020-4-179-187
Abstract
Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.
About the Authors
D. A. Shaimerdenova
LLP "Scientific and production enterprise "Innovator"
Russian Federation
Russian Federation
Dr. Sci. (Engin.), chief researcher, research department, Kosshy village, Akmola region, 010000, Republic of Kazakhstan
J. M. Chakanova
LLP "Scientific and production enterprise "Innovator"
senior researcher, research department, Kosshy village, Akmola region, 010000, Republic of Kazakhstan
D. M. Iskakova
LLP "Scientific and production enterprise "Innovator"
Cand. Sci. (Econ.), director, Kosshy village, Akmola region, 010000, Republic of Kazakhstan
G. T. Sarbasova
LLP "Scientific and production enterprise "Innovator"
Dr. Sci. (Engin.), chief researcher, research department, Kosshy village, Akmola region, 010000, Republic of Kazakhstan
A. A. Esmambetov
LLP "Scientific and production enterprise "Innovator"
Cand. Sci. (Engin.)
M. B. Bekbolatova
LLP "Scientific and production enterprise "Innovator"
student
References
1. Shaburova G.V., Voronina P.K., Kurochkin A.A. The use of extruded grain fortification in raw gingerbread technology. Innovative technique and technology. 2015. no. 1. pp. 7–11. (in Russian).
2. Kodentsova V., Risnik D. Enrichment of food products with micronutrients as a technology to improve the quality of life. Business of the industry of healthy products. 2016. pp. 44–46. (in Russian).
3. Shaimerdenova D.A., Chakanova Zh. M., Sultanova M. Zh., Borovsky A. Yu., Shaimerdenova P.R., Abdrakhmanov Kh. A. Instat cereals enriched with carboxylates. International Journal of Engineering and Technology. 2018. no. 7. pp. 140–144. (in Russian).
4. Plant and food composites. Available at: http://konovalov.clan.su/publ/rastitelnye_pishhevye_kompozity (in Russian).
5. Laskowski W., G?rska-Warsewicz H., Rejman K., Czeczotko M. et al. How Important are Cereals and Cereal Products in the Average Polish Diet? Nutrients. 2019. vol. 11. no. 3. pp. 679.
6. ?zer M.S., Yazici G.N. Phytochemicals of Whole Grains and Effects on Health. Health and Safety Aspects of Food Processing Technologies. 2019. pp. 309-347.
7. Nikmaram N., Leong S.Y., Koubaa M., Zhu Z. et al. Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control. 2017. vol. 79. pp. 62-73.
8. Arribas C., Cabellos B., S?nchez C., Cuadrado C. et al. The effect of extrusion on the food composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour mix. Food and Function. 2017. vol. 8. no. 10. pp. 3654–3663.
9. Beck S.M., Knerzer K., F?rster M., Mayo S. et al. Low moisture extrusion of rice starch mixtures enriched with pea protein and pea fiber. Journal of Food Engineering. 2018. vol. 231. pp. 61–71.
10. Sysoeva M.G., Kalashnikov S.V. Development of a fermented milk product using vegetable raw materials. Scientific bases of food technologies. 2015. no. 5 (34). pp. 27–30. (in Russian).
11. Кlyuchnikova D.V., Ramazanova L.R. Vegetable raw materials as a component-concentrator in the technology of dairy products. Young scientist. 2015. no. 10 (90). pp. 216–219. Available at: https://moluch.ru/archive/90/18594/ (in Russian).
12. Ovcharov D.V. Development of technology for a functional drink based on milk whey with vegetable fillers. Young scientist. 2015. no. 12 (92). pp. 263–267. Available at: https://moluch.ru/archive/92/20196/ (in Russian).
13. Agrawal A.K., Goyal M.R. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage. Apple Academic Press, 2017.
14. Bekbulatova E.V., Khoshimov H., Mirzakhmedov A.M. Production of fermented milk drinks with cereal concentrates. Universum: technical Sciences: electron. scientific. Journal. 2019. no. 2 (59). Available at: https:// 7universum.com/ru/tech/archive/item/6998 (in Russian).
15. Kochinova T.V., Baleevskikh A.S. Sensory analysis of food products. Perm, Prokrost, 2015. 48 p. (in Russian).
Review
For citations:
Shaimerdenova D.A., Chakanova J.M., Iskakova D.M., Sarbasova G.T., Esmambetov A.A., Bekbolatova M.B. Fermented milk products with extruded grain bases. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(4):179-187. (In Russ.) https://doi.org/10.20914/2310-1202-2020-4-179-187
Views:
539
Email this article 
Post a Comment 
