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- Опубліковано: Субота, 02 липня 2022, 11:35
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DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PASTES WITH DIETARY FIBER
https://doi.org/10.31073/foodresources2022-18-10
Nadia Novgorodska, Iryna Bernyk
Pages: 100-108
https://doi.org/10.31073/foodresources2022-18-10
Nadia Novgorodska, Iryna Bernyk
Pages: 100-108
Abstract
The need to improve consumer properties, increase competitiveness, ensure stable product quality requires streamlining the composition and adjustment of cheese products traditional technologies. To optimize the recipe composition by adding pumpkin puree, which is rich in dietary fiber is an effective way to improve the technology of cheese products. The aim of the work was to develop the technology of fermented milk product enriched with dietary fiber. Subject of study: technological indicators of a fermented milk product. Methods of further sensory (beautiful look, color, relish, consistency) and physical and chemical. Research results. The paper researches the technology of using the Novynka variety pumpkins both as a plant additive and as a source of dietary fiber for the production of cheese products. The methods of preparation of the proposed herbal additives (pumpkin) in the production of curd masses are studied, the corresponding recipes have been developed and offered. Organoleptic and physicochemical parameters of cottage cheese pastes with pumpkin puree were researched as experimental samples. The pumpkin puree application as a vegetable additive in the technology of cheese products affects both the appearance and color of products, it is reflected in its composition; along with other technological indicators are within regulatory requirements, both in manufacture and storage. Conclusions. Cheese products with a plant supplement are rich in dietary fiber, they are products of high biological value, their production does not require additional specialized equipment, as well as a potential source for expanding the products of the domestic range of therapeutic and prophylactic purposes. Thus, cottage cheese paste made using vegetable raw materials, in order to enrich the dietary fiber of pumpkin combines traditional consumer properties with the technological capabilities of functional and technological ingredients of vegetable origin. Introduction to the recipe of a functional ingredient, allows you to expand the range of cheese pastes with special properties.
Keywords: cottage cheese, pumpkin, cottage cheese paste, dietary fiber, quality
The need to improve consumer properties, increase competitiveness, ensure stable product quality requires streamlining the composition and adjustment of cheese products traditional technologies. To optimize the recipe composition by adding pumpkin puree, which is rich in dietary fiber is an effective way to improve the technology of cheese products. The aim of the work was to develop the technology of fermented milk product enriched with dietary fiber. Subject of study: technological indicators of a fermented milk product. Methods of further sensory (beautiful look, color, relish, consistency) and physical and chemical. Research results. The paper researches the technology of using the Novynka variety pumpkins both as a plant additive and as a source of dietary fiber for the production of cheese products. The methods of preparation of the proposed herbal additives (pumpkin) in the production of curd masses are studied, the corresponding recipes have been developed and offered. Organoleptic and physicochemical parameters of cottage cheese pastes with pumpkin puree were researched as experimental samples. The pumpkin puree application as a vegetable additive in the technology of cheese products affects both the appearance and color of products, it is reflected in its composition; along with other technological indicators are within regulatory requirements, both in manufacture and storage. Conclusions. Cheese products with a plant supplement are rich in dietary fiber, they are products of high biological value, their production does not require additional specialized equipment, as well as a potential source for expanding the products of the domestic range of therapeutic and prophylactic purposes. Thus, cottage cheese paste made using vegetable raw materials, in order to enrich the dietary fiber of pumpkin combines traditional consumer properties with the technological capabilities of functional and technological ingredients of vegetable origin. Introduction to the recipe of a functional ingredient, allows you to expand the range of cheese pastes with special properties.
Keywords: cottage cheese, pumpkin, cottage cheese paste, dietary fiber, quality
References
1. Shubravska O. V., Sokolska T. V. (2018). Rozvytok rynku moloka i molochnoi produktsii: svitovi tendentsii i vitchyzniani perspektyvy [Development of the market of milk and dairy products: world trends and domestic prospects]. Ekonomika i prohnozuvannia [Economics and forecasting]. no. 2. pp. 80–93.
2. Vlasenko V. V., Solomon A. M., Didukh H. V. (2010). Vyznachennia probiotychnoi skladovoi dlia desertnykh kyslomolochnykh produktiv funktsionalnoho pryznachennia [Determination of probiotic component for functional dessert fermented milk products]. Kharchova nauka i tekhnolohiia [Food science and technology]. no. 13 (4). pp. 69–71.
3. Bazak S., Ratasvamy H. (1998) “Floy” ice-cream. Confect. Manuf and Market. Vol. 5. pp. 21–22.
4. Solomon A. M., Novhorodska N.V., Bondar M.M. (2019). Kyslomolochni deserty z podovzhenym terminom zberihannia: monohrafiia [Sour milk desserts with extended shelf life: a monograph]. Vinnytsia: RVV VNAU [Vinnytsia: RVV VNAU], 2019. 155.
5. Vlasenko V. V., Novhorodska N. V., Solomon A. M. (2012). Vykorystannia probiotychnykh produktiv [Use of probiotic products]. Zbirnyk naukovykh prats Bilotserkivskyi natsionalnyi ahrarnyi universytet. Vypusk [Collection of scientific works Bila Tserkva National Agrarian University]. Vol. 7 (90). pp. 99–101.
6. Bernyk I.M., Farionik T.V., N.V. Novhorodska. Veterynarno-sanitarna ekspertyza produktiv tvarynnoho i roslynnoho pokhodzhennia. [Veterinary and sanitary examination of products of animal and plant origin]. Navchalnyi posibnyk. Vinnytsia. Vydavnychyi tsentr VNAU [Tutorial. Vinnytsia. VNAU Publishing Center]. 2020. 232 s.
7. Hachak Yu.R., Hutyi B.V., Benytska A., Diakun T., Prystanskyi R., Kinnytska L., Selskyi V. R. (2017). Vykorystannia krioporoshku «Amarant» v tekhnolohii molochnykh produktiv likuvalno-profilaktychnoho spriamuvannia [The use of cryopowder "Amaranth" in the technology of dairy products for therapeutic and prophylactic purposes]. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z Gzhytskoho [Scientific Bulletin of Lviv National University of Veterinary Medicine and Biotechnology named after S. Gzhytsky.]. no. 80. pp. 57–62.
8. Shemeta O. O., Dozhuk K. M. (2015). Funktsionalne kharchuvannia – novyi pidkhid do zdorovoho sposobu zhyttia [Functional nutrition is a new approach to a healthy lifestyle]. Liky Ukrainy [Medicines of Ukraine]. no. 1 (186). pp. 24–27.
9. Narizhna P. V. (2014). Vlastyvosti kharchovykh volokon ta dotsilnist yikh vykorystannia v retsepturakh kharchovykh produktiv [Properties of dietary fibers and expediency of their use in food recipes]. Tekhnichni nauky: stan, dosiahnennia i perspektyvy rozvytku miasnoi, oliiezhyrovoi ta molochnoi haluzei : materialy tretoi Mizhnarodnoi naukovo-tekhnichnoi konferentsii [Technical sciences: state, achievements and prospects of development of meat, oil and fat and dairy industries: materials of the third International scientific and technical conference]. pp. 50–51.
10. Oshchypok I. M. (2015). Vykorystannia novykh kharchovykh dobavok z roslynnoi syrovyny u kharchovii promyslovosti [The use of new food additives from plant raw materials in the food industry]. Visnyk Lvivskoi komertsiinoi akademii. Seriia tovaroznavcha [Bulletin of the Lviv Commercial Academy. Commodity series]. Vol. 15. pp. 77–81.
11. Sheirenova A. (2005). Morkov y tыkva kak ystochnyky antyoksydantov v sostave molochnыkh produktov [Carrots and pumpkin as sources of antioxidants in dairy products]. Pererabotka moloka [Milk processing]. no. 7. pp. 24–25.
12. Bezkrovna N. Z. (1998). Vykorystannia biolohichno-aktyvnoi roslynnoi syrovyny v tekhnolohii vershkovoho masla [Vikoristannya biologically active roselin syruvin in the technology of top oil]. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv [Possession of the technology of kharchovy virobnists]. Vol. 1. pp. 192–196.
13. Hachak Yu. R. (2016). Rozrobka retseptur syrkovykh mas iz krioporoshkamy «Morska kapusta» ta «Brokkoli» ta yikh tekhnolohichni kharakterystyky [Development of recipes for sirkovy mas і from crіpowders "Morska Kale" and "Broccoli" and їkh technological characteristics]. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z Gzhytskoho [Scientific Bulletin of Lviv National University of Veterinary Medicine and Biotechnology named after S. Z Uzhitsky]. no. 1 (65). pp. 53–59.
14. Shershneva O. M., Ovchynnykova R. Y. (2018). Yspolzovanye tыkvы v proyzvodstve khlebobulochnykh yzdelyi [The use of pumpkin in the production of baked goods]. https://cyberleninka.ru/article/n/ispolzovanie-tykvy-v-proizvodstve-hlebobulochnyh-izdeliy.
15. Rudakova T. V. (2015). Rozroblennia skladu molochnykh produktiv dytiachoho kharchuvannia iz zernovym inhrediientom [Breeding a warehouse of dairy products from a child's grains from grain ingredients]. Zernovi produkty i kombikormy [Grain products and feed]. no. 60. pp. 33–38.
16. Plotnikova R.V. (2015). Naukovi ta praktychni osnovy vyrobnytstva desertnoi produktsii na osnovi molochnoi ta plodovo-yahidnoi syrovyny: monohrafiia [Scientific and practical bases of production of dessert production on the basis of dairy and fruit and berry raw materials: monograph]. Kharkiv[Kharkiv], 170 p.
17. DSTU 4503:2005 «Vyroby syrkovi, zahalni tekhnichni umovy» [DSTU 4503: 2005 "Cheese products, general technical conditions"]. K.: Derzhspozhyvstandart Ukrainy, 2008. 15 p.
18. DSTU 3190-95 «Harbuzy prodovolchi svizhi. Tekhnichni umov» [DSTU 3190-95 "Fresh food pumpkins. Technical conditions"]. K.: Derzhspozhyvstandart Ukrainy, 1995. 11 p.
1. Shubravska O. V., Sokolska T. V. (2018). Rozvytok rynku moloka i molochnoi produktsii: svitovi tendentsii i vitchyzniani perspektyvy [Development of the market of milk and dairy products: world trends and domestic prospects]. Ekonomika i prohnozuvannia [Economics and forecasting]. no. 2. pp. 80–93.
2. Vlasenko V. V., Solomon A. M., Didukh H. V. (2010). Vyznachennia probiotychnoi skladovoi dlia desertnykh kyslomolochnykh produktiv funktsionalnoho pryznachennia [Determination of probiotic component for functional dessert fermented milk products]. Kharchova nauka i tekhnolohiia [Food science and technology]. no. 13 (4). pp. 69–71.
3. Bazak S., Ratasvamy H. (1998) “Floy” ice-cream. Confect. Manuf and Market. Vol. 5. pp. 21–22.
4. Solomon A. M., Novhorodska N.V., Bondar M.M. (2019). Kyslomolochni deserty z podovzhenym terminom zberihannia: monohrafiia [Sour milk desserts with extended shelf life: a monograph]. Vinnytsia: RVV VNAU [Vinnytsia: RVV VNAU], 2019. 155.
5. Vlasenko V. V., Novhorodska N. V., Solomon A. M. (2012). Vykorystannia probiotychnykh produktiv [Use of probiotic products]. Zbirnyk naukovykh prats Bilotserkivskyi natsionalnyi ahrarnyi universytet. Vypusk [Collection of scientific works Bila Tserkva National Agrarian University]. Vol. 7 (90). pp. 99–101.
6. Bernyk I.M., Farionik T.V., N.V. Novhorodska. Veterynarno-sanitarna ekspertyza produktiv tvarynnoho i roslynnoho pokhodzhennia. [Veterinary and sanitary examination of products of animal and plant origin]. Navchalnyi posibnyk. Vinnytsia. Vydavnychyi tsentr VNAU [Tutorial. Vinnytsia. VNAU Publishing Center]. 2020. 232 s.
7. Hachak Yu.R., Hutyi B.V., Benytska A., Diakun T., Prystanskyi R., Kinnytska L., Selskyi V. R. (2017). Vykorystannia krioporoshku «Amarant» v tekhnolohii molochnykh produktiv likuvalno-profilaktychnoho spriamuvannia [The use of cryopowder "Amaranth" in the technology of dairy products for therapeutic and prophylactic purposes]. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z Gzhytskoho [Scientific Bulletin of Lviv National University of Veterinary Medicine and Biotechnology named after S. Gzhytsky.]. no. 80. pp. 57–62.
8. Shemeta O. O., Dozhuk K. M. (2015). Funktsionalne kharchuvannia – novyi pidkhid do zdorovoho sposobu zhyttia [Functional nutrition is a new approach to a healthy lifestyle]. Liky Ukrainy [Medicines of Ukraine]. no. 1 (186). pp. 24–27.
9. Narizhna P. V. (2014). Vlastyvosti kharchovykh volokon ta dotsilnist yikh vykorystannia v retsepturakh kharchovykh produktiv [Properties of dietary fibers and expediency of their use in food recipes]. Tekhnichni nauky: stan, dosiahnennia i perspektyvy rozvytku miasnoi, oliiezhyrovoi ta molochnoi haluzei : materialy tretoi Mizhnarodnoi naukovo-tekhnichnoi konferentsii [Technical sciences: state, achievements and prospects of development of meat, oil and fat and dairy industries: materials of the third International scientific and technical conference]. pp. 50–51.
10. Oshchypok I. M. (2015). Vykorystannia novykh kharchovykh dobavok z roslynnoi syrovyny u kharchovii promyslovosti [The use of new food additives from plant raw materials in the food industry]. Visnyk Lvivskoi komertsiinoi akademii. Seriia tovaroznavcha [Bulletin of the Lviv Commercial Academy. Commodity series]. Vol. 15. pp. 77–81.
11. Sheirenova A. (2005). Morkov y tыkva kak ystochnyky antyoksydantov v sostave molochnыkh produktov [Carrots and pumpkin as sources of antioxidants in dairy products]. Pererabotka moloka [Milk processing]. no. 7. pp. 24–25.
12. Bezkrovna N. Z. (1998). Vykorystannia biolohichno-aktyvnoi roslynnoi syrovyny v tekhnolohii vershkovoho masla [Vikoristannya biologically active roselin syruvin in the technology of top oil]. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv [Possession of the technology of kharchovy virobnists]. Vol. 1. pp. 192–196.
13. Hachak Yu. R. (2016). Rozrobka retseptur syrkovykh mas iz krioporoshkamy «Morska kapusta» ta «Brokkoli» ta yikh tekhnolohichni kharakterystyky [Development of recipes for sirkovy mas і from crіpowders "Morska Kale" and "Broccoli" and їkh technological characteristics]. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z Gzhytskoho [Scientific Bulletin of Lviv National University of Veterinary Medicine and Biotechnology named after S. Z Uzhitsky]. no. 1 (65). pp. 53–59.
14. Shershneva O. M., Ovchynnykova R. Y. (2018). Yspolzovanye tыkvы v proyzvodstve khlebobulochnykh yzdelyi [The use of pumpkin in the production of baked goods]. https://cyberleninka.ru/article/n/ispolzovanie-tykvy-v-proizvodstve-hlebobulochnyh-izdeliy.
15. Rudakova T. V. (2015). Rozroblennia skladu molochnykh produktiv dytiachoho kharchuvannia iz zernovym inhrediientom [Breeding a warehouse of dairy products from a child's grains from grain ingredients]. Zernovi produkty i kombikormy [Grain products and feed]. no. 60. pp. 33–38.
16. Plotnikova R.V. (2015). Naukovi ta praktychni osnovy vyrobnytstva desertnoi produktsii na osnovi molochnoi ta plodovo-yahidnoi syrovyny: monohrafiia [Scientific and practical bases of production of dessert production on the basis of dairy and fruit and berry raw materials: monograph]. Kharkiv[Kharkiv], 170 p.
17. DSTU 4503:2005 «Vyroby syrkovi, zahalni tekhnichni umovy» [DSTU 4503: 2005 "Cheese products, general technical conditions"]. K.: Derzhspozhyvstandart Ukrainy, 2008. 15 p.
18. DSTU 3190-95 «Harbuzy prodovolchi svizhi. Tekhnichni umov» [DSTU 3190-95 "Fresh food pumpkins. Technical conditions"]. K.: Derzhspozhyvstandart Ukrainy, 1995. 11 p.
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