Fermented milk product with increased nutritional value
The article is devoted to the development of a new fermented milk drink with increased nutritional value, which is achieved through the use of crushed wheat bran and maple syrup in the recipe. The characteristics of the fillers used are presented, the doses of their application are justified, the calculations of the food and energy value of the product are carried out. It was found that product samples containing 5 % or more wheat bran are functional in terms of the content of the mineral substance manganese in them: when using a single portion of a product equal to 100 g containing 5 % wheat bran, the daily need for manganese is satisfied by 45 %. In addition, the fermented milk product with wheat bran contains 3.9 g of dietary fiber per 100 g and is their source.
Fermented milk product with increased nutritional value
The article is devoted to the development of a new fermented milk drink with increased nutritional value, which is achieved through the use of crushed wheat bran and maple syrup in the recipe. The characteristics of the fillers used are presented, the doses of their application are justified, the calculations of the food and energy value of the product are carried out. It was found that product samples containing 5 % or more wheat bran are functional in terms of the content of the mineral substance manganese in them: when using a single portion of a product equal to 100 g containing 5 % wheat bran, the daily need for manganese is satisfied by 45 %. In addition, the fermented milk product with wheat bran contains 3.9 g of dietary fiber per 100 g and is their source.
Designing the composition of a specialized product for sports nutrition
The most popular among athletes are products of protein-carbohydrate or carbohydrate-protein composition, which explains the relevance of their design and implementation. The article considers the design of a specialized product for sports nutrition based on secondary dairy raw materials using sunflower flour. It was found that the application from 7.5 to 20 % of sunflower flour in a mixture of skim milk and buttermilk will significantly improve the macro- and micronutrient composition of the product.
Designing the composition of a specialized product for sports nutrition
The most popular among athletes are products of protein-carbohydrate or carbohydrate-protein composition, which explains the relevance of their design and implementation. The article considers the design of a specialized product for sports nutrition based on secondary dairy raw materials using sunflower flour. It was found that the application from 7.5 to 20 % of sunflower flour in a mixture of skim milk and buttermilk will significantly improve the macro- and micronutrient composition of the product.
Organoleptic characteristics research of a specialized product for sports nutrition
The article considers the component composition of the specialized product for sport nutrition influences on its organoleptic parameters. The influence of sunflower flour amount introduced into the product on its organoleptic characteristics is described, the recommendations for assigning the product to the spoon or drinking type are given, depending on the content of sunflower flour in the product. A comparative analysis of the type of inoculum used on organoleptic parameters is carried out. The selection of sweetener and flavoring matter is made, the dose of their application is justified. Thе organoleptic characteristics of the product are formulated.
Organoleptic characteristics research of a specialized product for sports nutrition
The article considers the component composition of the specialized product for sport nutrition influences on its organoleptic parameters. The influence of sunflower flour amount introduced into the product on its organoleptic characteristics is described, the recommendations for assigning the product to the spoon or drinking type are given, depending on the content of sunflower flour in the product. A comparative analysis of the type of inoculum used on organoleptic parameters is carried out. The selection of sweetener and flavoring matter is made, the dose of their application is justified. Thе organoleptic characteristics of the product are formulated.
The rationale for the use of rosebay willowherb (chamaenerion angustifolium) in the production of dairy products
The article is devoted to the rationale for the use of water-based rosebay willowherb extract in canned milk technology in order to increase nutritional value. The article presents the data on the nutrient composition of water-based rosebay willowherb leaves, and calculations of daily requirements for vitamins and minerals when consuming skimmed milk with sugar, produced with the addition of the water-based rosebay willowherb extract. It was found that adding water-based rosebay willowherb extract to the formula of skimmed condensed milk with sugar will give the product functional properties by increasing the content of manganese, calcium and vitamin B6.
The rationale for the use of rosebay willowherb (chamaenerion angustifolium) in the production of dairy products
The article is devoted to the rationale for the use of water-based rosebay willowherb extract in canned milk technology in order to increase nutritional value. The article presents the data on the nutrient composition of water-based rosebay willowherb leaves, and calculations of daily requirements for vitamins and minerals when consuming skimmed milk with sugar, produced with the addition of the water-based rosebay willowherb extract. It was found that adding water-based rosebay willowherb extract to the formula of skimmed condensed milk with sugar will give the product functional properties by increasing the content of manganese, calcium and vitamin B6.
The research of using vegetable raw materials in the production of a curd product
The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.
The research of using vegetable raw materials in the production of a curd product
The paper deals with the formula of the curd product containing vegetable filling (pureed baked carrot). There are the results of calculation energy and nutritional value in the finished product. The factors affecting consumer demand are considered in the article. The research results are the calculated cost of the new curd product with vegetable filling pureed baked carrot.
Vologdskiy functional feed for farm animals
Сomplexity and high price of making and using the preparation as well as its insufficient functional properties are the disadvantages of well-known functional feeds farm animals. For example, as a rule, yeast supplements for farm animals have a high cost, since relatively expensive raw materials (cake, after-alcohol bard, bran, etc.) are used for their production. The article is devoted to the development of an experimental production technology for a functional feed for farm animals named Vologdskiy and, in particular, to the study of the chemical composition of the functional feed product.
Use of regional raw materials in functional product manufacture
The authors of the article have analyzed scientific and technical and patent literature in the field of producing functional fermented milk drinks as well as in the field of using grain fillers. The researchers offer to use regional raw materials as functional components. Linen flour and linseed oil are offered to be added as functional additives of plant origin into the projected product composition. The article describes the research of determining the composition of the fermented skim milk product.
