IDENTIFYING OF THE EFFECT OF THE COMBINED EXTRACT ON THE QUALITY INDICATORS OF A FERMENTED MILK PRODUCT FROM RECONSTITUTED CAMEL MILK

Tastemirova U. Mukhtarkhanova R. Shingisov A. Yevlash V.
2023 Technology Center

Eastern-European Journal of Enterprise Technologies
2023 #6 Issue 11(126)51 - 58 pp.

The objects of the study are a fermented milk product made on the basis of reconstituted camel milk, and a fermented milk product made on the basis of reconstituted camel milk, enriched with a combined extract. The manufactured product must satisfy the bodys needs for vitamins and minerals necessary for the normal development of the body. However, the nutritional composition of fermented milk drinks prepared from reconstituted camel milk depends on the choice of plant material for the added extract. The influence of the combined extract on the quality indicators of fermented milk product was studied. Under the influence of the combined extract, the protein content in the experimental sample of the fermented milk product increases by 3.96 %, and the fat content by 10.0 % compared to the fermented milk product without the addition of the combined extract. Analysis of the chemical composition and nutritional value of the developed fermented milk drink shows that it contains (in mg/100 g) minerals that were absent in the undiluted drink: magnesium – 1.12; copper – 0.044; vitamins: pantothenic acid – 0.437; nicotinic acid – 0.203; riboflavin – 0.033; vitamin E – 2.16. In addition, it has an increased content of potassium, zinc, sodium, iron, calcium; vitamins B1, B6, C, A; as well as the content of flavonoids, polyphenols and catechins. This gives it certain antioxidant properties. The results obtained indicate an increase in the biological value and additional functional properties of fortified reconstituted camel milk. It has been established that the enrichment of reconstituted milk with a combined extract makes it possible to create a product that contributes to the organization of adequate nutrition for people and will be in demand in the food market.

amino acids , antioxidants , combined extract , minerals , reconstituted camel milk , vitamins

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Department of Food Technology, Almaty Technological University, Tole-Bi str., 100, Almaty, 050012, Kazakhstan
Science Management Section, Almaty Technological University, Tole-Bi str., 100, Almaty, 050012, Kazakhstan
Department of Technology and Food Safety, M. Auezov South Kazakhstan State University, Tauke-Khan ave., 5, Shymkent, 160012, Kazakhstan
Department of Chemistry, Biochemistry, Microbiology and Nutrition Hygiene, State Biotechnological University, Alchevskih str., 44, Kharkiv, 61002, Ukraine

Department of Food Technology
Science Management Section
Department of Technology and Food Safety
Department of Chemistry

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