The use of pear fillers in kefir technology
The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products.
Bansal, S., Mangal, M., Sharma, S.K., & Gupta, R.K. (2016). Non-dairy Based Probiotics: A Healthy Treat for Intestine. Critical Reviews in Food Science and Nutrition, 56(11), 1856–1867. doi: 10.1080/ 10408398.2013.790780.
Bodnarchuk, O.V., Shulga, N.M., Gudyma, V.V., & Kigel', N.F. (2010). Антагоністична активність заквашува-льної мікрофлори кефіру [Antagonistic activity of kefir starters]. Naukovyj visnyk Lvivskogo natsional-nogo universytetu veterynarnoi medycyny ta bio-tehnologij im. S.Z. Gzhytskoho, 2(44), 4, 7–11 (in Ukrainian).
Buendia, J.R., Li, Y., Hu, F.B., Cabral, H.J., Bradlee, M.L., Quatromoni, P.A., Singer, M.R., Curhan, G.C., & Moore, L.L. (2018). Regular Yogur Intake and Risk of Cardiovascular Disease Among Hypertensive Adults. American Journal of Hypertension, 31(5), 557–565. doi: 10.1093/ajh/hpx220.
Cais-Sokolinska, D. Danków, R., & Pikul, J. (2008). Physicochemical and sensory characteristics of sheep kefir during storage. Acta Science Polonium, Technol. Aliment, 7, 2, 63–73. https://www.food.actapol.net/ pub/6_2_2008.pdf.
Ferrão, L., Silva, E., Silva, H., Silva, R., Mollakhalili, N., Freitas, M, Silva, M., Raices, R., Padilha, M, Zacarchenco, P., Barbosa, M., Mortazavian, A., & Cruz, A. (2016). Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Research International, 86, 93–102. doi: 10.1016/ j.foodres.2016.04.034.
Gruenwald, J., Freder, J. & Armbruester, N. (2010). Cinnamon and health. Critical Reviews in Food Sci-ence and Nutrition, 50, 9, 822–834. doi: 10.1080/10408390902773052.
Gudyma, V.V., & Kigel', N.F. (2014). Vydilennja, identyfikacija ta vyvchennja vlastyvostej molochno-kyslyh bakterij iz kefirnyh grybkiv ta kefiru [Selection, identification and study of the properties of lactic acid bacteria from kefir fungi and kefir]. Prodovol'chi resursy. Zbirnyk naukovyh prac'. K., NNC, IAЕ, 2, 64–70 (in Ukrainian).
Hachak, Y., Gutyj, B., Bilik, O., Nagovska, V., & Mykhaylytska, O. (2018). Effect of the cryopowder “Amaranth” on the technology of molten cheese. Eastern-European Journal of Enterprise Technologies. 1, 11(91). 10–15. doi: 10.15587/1729-4061.2018.120879.
Musiy, L. Tsisaryk, O., Slyvka, I. Mykhaylytska, O., Gutyj, B. (2017). Research into probiotic properties of cultured butter during storing. Eastern-European Journal of Enterprise Technologies, 3, 11(87). 31–36. doi: 10.15587/1729-4061.2017.103539.
Nagovska, V.O., Hachak, Yu.R., Bilyk, O.Ya., Gutyj, B.V., Slyvka, N.B., & Mikhailytska, O.R. (2018). Influence of thistle grist on organoleptic, physico-chemical and microbiological parameters of kefir. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 20(85), 166–170. doi: 10.15421/nvlvet8530.
Nahovska, V., Hachak, Y., Myhaylytska, О., & Slyvka, N. (2017). Application of wheat brans as a functional ingredient in the technology of kefir. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 19(80), 52–56. doi: 10.15421/nvlvet8011.
Plugatar, Y.V., Babina, R.D., Suprun, I.I., Naumenko, T.S., & Alekseev, Y.I. (2018). Microsatellites-based evaluation of the pear cultivars selected from Nikitsky botanical gardens germplasm by their economically valuable characteristics. Vavilov Journal of Genetics and Breeding, 22(1), 60–68. doi: 10.18699/VJ18.332 (in Russian).
Reim, S., Wolf, H., Lochschmidt, F., & Proft, A. (2017). Species delimitation, genetic diversity and structure of the European indigenous wild pear (Pyrus pyraster) in Saxony, Germany. Genet. Resour. Crop Evol, 64, 1075–1085. doi: 10.1007/s10722-016-0426-8.
Turchyn, I., Zalensky, M., & Voychishin, A. (2018). Development of technology of cereal past with combined composition. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 20(85), 24–28. doi: 10.15421/ nvlvet8505.
Wolko, Ł., Bocianowski, J., Antkowiak, W., & Slomski, R. (2015). Genetic diversity and population structure of wild pear (Pyrus pyraster (L.) Burgsd.) in Poland. Open Life Sci., 10, 19–29. doi: 10.1515/biol-2015-0003.
Zare Mirzaei, E., Lashani, E., & Davoodabadi, A. (2018). Antimicrobial properties of lactic acid bacteria isolated from traditional yogurt and milk against Shigella strains. GMS Hyg Infect Control. 13:Doc01. doi: 10.3205/dgkh000307.
Zozulia, A., & Simonov, M. (2018). Effect of storage life on the microbiological composition of yogurts. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 20(85), 119–122. doi: 10.15421/nvlvet8522.
Abstract views: 54 PDF Downloads: 59