BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE
Аннотация
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese.
The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottage cheese: cheese cakes, cottage cheese casserole, cottage cheese stuffing and cottage cheese biscuits were used as control samples for the studies.
The protein value of the milk concentrate and also products on its base was determined by the method of digestible indispensable amino acid score calculation.
The conducted studies have demonstrated that despite the less amino acid score of the concentrate, comparing with a control sample, products on its base have higher amino acid score, comparing with their cottage cheese analogues. Thus, the amino acid score of cheese cakes based on the concentrate is 84 % and exceeds the control sample, which amino acid score is 33 %, in 2.5 times. The amino acid score of cottage cheese casserole based on the concentrate is 68 % and exceeds the control sample in 1.7 times. The amino acid score parameter of protein stuffing is 94 % that exceeds the control sample with score 36 % in 2.6 times. The amino acid score of biscuits based on the concentrate is 26 % that exceeds the score of a cottage cheese analogue in 2 times.
The obtained results may be used for elaborating and correcting the food ration for the population under conditions of protein deficiency.
Скачивания
Литература
Tomé, D., Chaumontet, C., Even, P. C., Darcel, N., Azzout-Marniche, D. (2019). Protein status modulates the rewarding value of foods and meals to maintain an adequate protein intake. Physiology & Behavior, 206, 7–12. doi: https://doi.org/10.1016/j.physbeh.2019.03.012
Tilly, J. (2017). Opportunities to Improve Nutrition for Older Adults and Reduce Risk of Poor Health Outcomes. Administration for Community Living or the U.S. Department of Health and Human Services. Avaliable at: http://nutritionandaging.org/wp-content/uploads/2017/03/Malnutrition-Issue-Brief-final-3-2017.pdf
Izadi, A., Khedmat, L., Mojtahedi, S. Y. (2019). Nutritional and therapeutic perspectives of camel milk and its protein hydrolysates: A review on versatile biofunctional properties. Journal of Functional Foods, 60, 103441. doi: https://doi.org/10.1016/j.jff.2019.103441
Aydar, E. F., Tutuncu, S., Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975. doi: https://doi.org/10.1016/j.jff.2020.103975
Agarwal, A., Pathera, A. K., Kaushik, R., Kumar, N., Dhull, S. B., Arora, S., Chawla, P. (2020). Succinylation of milk proteins: Influence on micronutrient binding and functional indices. Trends in Food Science & Technology, 97, 254–264. doi: https://doi.org/10.1016/j.tifs.2020.01.016
Caleja, C., Ribeiro, A., Barros, L., Barreira, J. C. M., Antonio, A. L., Oliveira, M. B. P. P. et. al. (2016). Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chemistry, 199, 720–726. doi: https://doi.org/10.1016/j.foodchem.2015.12.085
Gnitsevych, V., Yudina, T., Deinychenko, L. (2016). Technology of milk-protein co-precipitates and their biological value. Commodities and Markets, 2, 148–157.
Sbornik retseptur blyud i kulinarnyh izdeliy dlya predpriyatiy obshchestvennogo pitaniya (1982). Moscow, 720.
Gnitsevych, V., Yudina, T., Deinychenko, L. (2017). Technology and biological value of products from milk-protein concentrate. Commodities and Markets, 1, 139–148.
Bondar, O. V., Dovha, O. O., Stukalska, N. M. et. al. (2015). Zbirnyk retseptur kulinarnoi produktsiyi i napoiv (tekhnolohichnykh kart) dlia kharchuvannia ditei u doshkilnykh navchalnykh zakladakh. Kyiv: ArtEk, 715.
Skurihin, I. S., Volgarev, M. N. (Eds.) (1987). Himicheskiy sostav pishchevyh produktov. Kn. 2: Spravochnye tablitsy soderzhaniya aminokislot, zhirnyh kislot, vitaminov, makro - i mikro - elementov, organicheskih kislot i uglevodov. Moscow: Agropromizdat, 360.
Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation. (2011). Auckland, New Zealand. Available at: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
Report of a Sub-Committee of the 2011 FAO Consultation on “Protein Quality Evaluation in Human Nutrition” on: The assessment of amino acid digestibility in foods for humans and including a collation of published ileal amino acid digestibility data for human foods. Available at: http://www.fao.org/ag/humannutrition/36216-04a2f02ec02eafd4f457dd2c9851b4c45.pdf
Braudo, E. E. (1997). Funktsional'nye vzaimodeystviya v mnogokomponentnyh sistemah, soderzhashchih polisaharidy. Pishcha. Ekologiya. Chelovek: materialy vtoroy mezhdunarodnoy nauchno-tehnicheskoy konferentsii. Мoscow, 60.
Copyright (c) 2020 Grygorii Deinychenko, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, Tamara Kravchenko
Это произведение доступно по лицензии Creative Commons «Attribution» («Атрибуция») 4.0 Всемирная.
