DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTЕS AND EXTRACTS

  • Viktoriya Pogarskaya Kharkiv State University of Food Technology and Trade, Ukraine
  • Raisa Pavlyuk Kharkiv State University of Food Technology and Trade, Ukraine
  • Kateryna Balabai Kharkiv State University of Food Technology and Trade, Ukraine
  • Aleksey Pogarskiy Kharkiv State University of Food Technology and Trade, Ukraine
  • Tetyana Stukonozhenko Kharkiv State University of Food Technology and Trade, Ukraine
  • Tetyana Abramova College of processing and food industry of Kharkiv National Technical University of Agriculture named after Petro Vasilenko, Ukraine
Keywords: healthful cottage cheese desserts, fruit-vegetable cryoadditives, sour-milk cheese, mechanolysis, extracts, natural spices, BAS

Abstract

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products.

There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts.

The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives.

Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition.

The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term.

There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

Downloads

Download data is not yet available.

Author Biographies

Viktoriya Pogarskaya, Kharkiv State University of Food Technology and Trade

Department of Technology processing of fruits, vegetables and milk

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade

Department of Technology processing of fruits, vegetables and milk

Kateryna Balabai, Kharkiv State University of Food Technology and Trade

Department of Technology processing of fruits, vegetables and milk

Aleksey Pogarskiy, Kharkiv State University of Food Technology and Trade

Department of Technology processing of fruits, vegetables and milk

Tetyana Stukonozhenko, Kharkiv State University of Food Technology and Trade

Department of Technology processing of fruits, vegetables and milk

Tetyana Abramova, College of processing and food industry of Kharkiv National Technical University of Agriculture named after Petro Vasilenko

Technological department

References

Dietary protein quality evaluation in human nutrition (2013). Report of an FAO Expert Consultation. Food and agriculture organization of the united nations Rome. Available at: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf

Pavliuk, R. Yu., Poharska, V. V., Radchenko, L. O. et. al. (2017). Novyi napriamok hlybokoi pererobky kharchovoi syrovyny. Kharkiv: Fakt, 380.

Pavliuk, R. Yu. (Ed.) (2017). Entsiklopediya pitaniya. Vol. 5. Biologicheski aktivnye dobavki. Kharkiv: Mir Knig, 406.

Sinha, N. K., H'yu, I. G. (2014). Nastol'naya kniga po pererabotke plodoovoschnoy produktsii. Sankt-Peterburg: Professiya, 912.

Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S. et. al. (2017). Landmarks in the historical development of twenty first century food processing technologies. Food Research International, 97, 318–339. doi: https://doi.org/10.1016/j.foodres.2017.05.001

Kaprel'yants, L. V. (1997). Funktsional'nye produkty. Kyiv: Enter Prims, 312.

Stringer, M., Dennis, K. (2004). Ohlazhdennye i zamorozhennye produkty. Sankt-Peterburg: Professiya, 492.

Min, K., Chen, K., Arora, R. (2014). Effect of short-term versus prolonged freezing on freeze–thaw injury and post-thaw recovery in spinach: Importance in laboratory freeze–thaw protocols. Environmental and Experimental Botany, 106, 124–131. doi: https://doi.org/10.1016/j.envexpbot.2014.01.009

James, S. J., James, C. (2014). Chilling and Freezing. Food Safety Management, 481–510. doi: https://doi.org/10.1016/b978-0-12-381504-0.00020-2

Tuan Pham, Q. (2014). Freezing time formulas for foods with low moisture content, low freezing point and for cryogenic freezing. Journal of Food Engineering, 127, 85–92. doi: https://doi.org/10.1016/j.jfoodeng.2013.12.007

Pavlyuk, R., Pogarska, V., Timofeyeva, N., Bilenko, L., Stukonozhenko, T. (2016). Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 39–46. doi: https://doi.org/10.15587/1729-4061.2016.86968

Pavlyuk, R., Pogarska, V., Balabai, K., Pavlyuk, V., Kotuyk, Т. (2016). The effect of cryomechanodestruction on activation of heteropolysaccaride-protein nanocomplexes when developing nanotechnologies of plant supplements. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 20–28. doi: https://doi.org/10.15587/1729-4061.2016.76107

Pavlyuk, R., Pogarskaya, V., Cherevko, O., Pavliuk, V., Radchenko, L., Dudnyk, E. et. al. (2018). Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits. Eastern-European Journal of Enterprise Technologies, 4 (11 (94)), 6–14. doi: https://doi.org/10.15587/1729-4061.2018.133819

Pavlyuk, R., Pogarska, V., Mikhaylov, V., Bessarab, O., Radchenko, L., Pogarskiy, A. et. al. (2018). The study of bas complex in chlorophyll­containing vegetables and development of health­improving nanoproducts by a deep processing method. Eastern-European Journal of Enterprise Technologies, 2 (11 (92)), 48–56. doi: https://doi.org/10.15587/1729-4061.2018.127158

The Effect of Storage Temperature on the Ascorbic Acid Content and Color of Frozen Broad Beans and Cauliflowers and Consumption of electrical Energy during Storage (Turkish with English Abstract) (2015). Gida: Journal of Food, 11 (5). Available at: https://doaj.org/article/f6cf2689b10743ff95faa483fd8d6956

Clarke, C. (2015). The Science of Ice Cream. Unilever.

Ermakov, A. I., Arasimovich, V. V. (1987). Opredelenie gemitsellyuloz. Metody biohimicheskogo issledovaniya rasteniy. Moscow-Leningrad, 198–202.

GOST 26889-86. Food-stuffs and food additives. General directions for determination of nitrogen content by the Kjeldahl method.


👁 424
⬇ 304
Published
2019-06-14
How to Cite
Pogarskaya, V., Pavlyuk, R., Balabai, K., Pogarskiy, A., Stukonozhenko, T., & Abramova, T. (2019). DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTЕS AND EXTRACTS. EUREKA: Life Sciences, (3), 54-60. https://doi.org/10.21303/2504-5695.2019.00921
Section
Food Science and Technology