BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE
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.
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