INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE
Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage â€“ kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumerâ€™s health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones â€“ by 10,1 %, replaceable â€“ by 12,6 %, that indicates its biological value.
Addition of milk thistle shot to kefir didnâ€™t cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted.
So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew.
Galland, L. (2013). Functional Foods: Health Effects and Clinical Applications. Encyclopedia of Human Nutrition, 366â€“371. doi: http://doi.org/10.1016/b978-0-12-375083-9.00130-6
Kolida, S., Tuohy, K., Gibson, G. R. (2002). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition, 87 (2), 193â€“197. doi: http://doi.org/10.1079/bjn/2002537
Bilyk, O., Slyvka, N., Gutyj, B., Dronyk, H., Sukhorska, O. (2017). Substantiation of the method of protein extraction from sheep and cow whey for producing the cheese â€œUrda.â€ Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 18â€“22. doi: http://doi.org/10.15587/1729-4061.2017.103548
Tsisaryk, O., Slyvka, Ð†., Musiy, L. (2017). Screening of technological properties of natural strains of lactic acid bacteria. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (80), 88â€“92. doi: http://doi.org/10.15421/nvlvet8018
Ryzhkova, T., Bondarenko, T., Dyukareva, G., Biletskaya, Y. (2017). Development of a technology with an iodine-containing additive to produce kefir from goat milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 37â€“44. doi: http://doi.org/10.15587/1729-4061.2017.103824
Zhao, X., Zhu, H., Zhang, G., Tang, W. (2015). Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders. Powder Technology, 286, 838â€“844. doi: http://doi.org/10.1016/j.powtec.2015.09.025
Gutyj, B., Hachak, Y., Vavrysevych, J., Nagovska, V. (2017). The influence of cryopowder â€œGarbuzâ€ on the technology of curds of different fat content. Eastern-European Journal of Enterprise Technologies, 2 (10 (86)), 20â€“24. doi: http://doi.org/10.15587/1729-4061.2017.98194
Gutyj, B., Hachak, Y., Vavrysevych, J., Nagovska, V. (2017). The elaboration of cheese masses of therapeutic and prophylactic direction with cryoadditive â€œPumpkin.â€ EUREKA: Life Sciences, 1, 19â€“26. doi: http://doi.org/10.21303/2504-5695.2017.00306
Rodrigues, K. L., Caputo, L. R. G., Carvalho, J. C. T., Evangelista, J., Schneedorf, J. M. (2005). Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25 (5), 404â€“408. doi: http://doi.org/10.1016/j.ijantimicag.2004.09.020
Radovanovic, A., Stojceska, V., Plunkett, A., Jankovic, S., Milovanovic, D., Cupara, S. (2015). The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chemistry, 177, 81â€“88. doi: http://doi.org/10.1016/j.foodchem.2014.12.096
Sousa, V. M. C. de, Santos, E. F. dos, Sgarbieri, V. C. (2011). The Importance of Prebiotics in Functional Foods and Clinical Practice. Food and Nutrition Sciences, 2 (2), 133â€“144. doi: http://doi.org/10.4236/fns.2011.22019
Hachak, Y., Gutyj, B., Bilyk, O., Nagovska, V., Mykhaylytska, Ðž. (2018). Effect of the cryopowder "Amaranth" on the technology of meolten cheese. Eastern-European Journal of Enterprise Technologies, 1 (11 (91)), 10â€“15. doi: http://doi.org/10.15587/1729-4061.2018.120879
Pop, R. M., Csernatoni, F., Ranga, F., Fetea, F., Socaciu, C. (2013). HPLC-UV Analysis Coupled with Chemometry to Identify Phenolic Biomarkers from Medicinal Plants, used as Ingredients in Two Food Supplement Formulas. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 70 (2), 99â€“107. doi: http://doi.org/10.15835/buasvmcn-fst:9247
Pavlyuk, R. Yu., Pogarskaya, V. V., Abramova, T. S., Berestovaya, A. A., Loseva, S. M. (2014). Development of functional health nanodrinks based on milk whey. Eastern-European Journal of Enterprise Technologies, 6 (10 (72)), 59â€“64. doi: http://doi.org/10.15587/1729-4061.2014.31592
Smith, G. P. S., Holroyd, S. E., Reid, D. C. W., Gordon, K. C. (2016). Raman imaging processed cheese and its components. Journal of Raman Spectroscopy, 48 (3), 374â€“383. doi: http://doi.org/10.1002/jrs.5054
Shabani, J., Sarfarazi, M., Mirzaei, H., Jafari, S. M. (2016). Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese. International Journal of Dairy Technology, 69 (4), 576â€“584. doi: http://doi.org/10.1111/1471-0307.12305
Hikino, H., Kiso, Y., Wagner, H., Fiebig, M. (1984). Antihepatotoxic Actions of Flavonolignans fromSilybum marianumFruits. Planta Medica, 50 (3), 248â€“250. doi: http://doi.org/10.1055/s-2007-969690
Shaker, E., Mahmoud, H., Mnaa, S. (2010). Silymarin, the antioxidant component and Silybum marianum extracts prevent liver damage. Food and Chemical Toxicology, 48 (3), 803â€“806. doi: http://doi.org/10.1016/j.fct.2009.12.011
Duskova, E., Dusek, K., Smekalova, K. (2016). A descriptor list of Silybum marianum (L.) Gaertner â€“ morphological and biological characters. Julius-KÃ¼hn-Archiv, 453, 107â€“110. doi: http://doi.org/10.5073/jka.2016.453.038
Khariv, I., Gutyj, B., Hunchak, V., Slobodyuk, N., Vynyarska, A., Sobolta, A. et. al. (2017). The influence of brovitatoxide in conjunction with milk thistle fruits on the immune system of turkeys for eimeriozic invasion. Scientific Messenger LNUVMBT named after S. Z. Gzhytskyi, 19 (73), 163â€“168. doi: http://doi.org/10.15421/nvlvet7334
👁 593 ⬇ 224
Copyright (c) 2018 Volodimyra Nagovska, Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Natalya Slyvka
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.