Research of the effectiveness of enrichment curd product for specialized nutrition
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
Research and development of innovative products of mass and specialized production is a promising area of biotechnology development. Due to the increasing number of people predisposed to diabetes mellitus, as well as those suffering from this disease, there is a need to develop functional products that contribute to the prevention and correction of metabolic disorders. The purpose of this research work is to conduct a comprehensive analysis of the chemical composition of a curd product enriched with bee parchment. The use of bee parchment as a functional ingredient, which was added to the curd product in the form of a dry powder dissolved in skimmed milk, significantly increased the nutritional value of the final product. Thus, it contributes to a significant expansion of the range of mass-consumption products, as well as functional and specialized nutrition, ensuring their compliance with modern nutritional requirements. In the fermentation process, a combination of three types of bacterial starter cultures was used: BK-Uglich-LD, BK-Uglich-No. 6 and Bifilact-B. To determine the effectiveness of the enrichment of the curd product, an assessment of the mass fraction of protein, fat, as well as the amino acid and vitamin composition of the curd product was carried out. It was found that the addition of bee parchment to the curd product, which has a high nutritional value, helps to increase the amount of protein, essential amino acids and vitamins. The use of bee parchment as an ingredient for fortifying dairy products contributes to the creation of a curd product intended for mass consumption and specialized nutrition of people predisposed to or suffering from diabetes mellitus.
About the Authors
D. O. Kaplan
Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University named after P.A. Stolypin
Russian Federation
Russian Federation
graduate student, food and food biotechnology department, Institutskaya Square, 1, Omsk, 644008, Russia
N. B. Gavrilova
Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University named after P.A. Stolypin
Dr. Sci. (Engin.), professor, food and food biotechnology department, Institutskaya Square, 1, Omsk, 644008, Russia
S. A. Konovalov
Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University named after P.A. Stolypin
Cand. Sci (Engin.), associate professor, food and food biotechnology department, Institutskaya Square, 1, Omsk, 644008, Russia
A. A. Derkanosova
Voronezh State University of Engineering Technologies
Dr. Sci.(Engin) professor, Department restaurant business department, Revolution Avenue,19, Voronezh, 394030, Russia
K. K. Polyansky
Voronezh branch of the Plekhanov Russian University of Economics
Dr. Sci.(Engin) professor, Department of Management of socio-economic systems and business processes department, Karl Marx, st., 67A, Voronezh, 394030, Russia
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Review
For citations:
Kaplan D.O., Gavrilova N.B., Konovalov S.A., Derkanosova A.A., Polyansky K.K. Research of the effectiveness of enrichment curd product for specialized nutrition. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):13-19. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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