Application of wheat brans as a functional ingredient in the technology of kefir


  • V. Nahovska
  • Y. Hachak
  • О. Myhaylytska
  • N. Slyvka
Keywords: dietary fibers, viscosity, acidity, ferment, temperature, shelf life

Abstract

In recent years, the world market of new technologies and food products has determined the trend to increase the number of qualitatively new products that are intended to prevent various diseases, strengthen the body's defenses, reduce the risk of exposure to toxic compounds and a favorable environmental impact.

In the market conditions the food industry dynamically develops due to the introduction of new intensive technologies and production of health food and prophylactic food products on their basis. It provides conditions for improvement of the state of population health and creates an opportunity for a competitive exit into an international market.

Therefore, using the latest achievements of science and technology, new sour-milk drinks with high nutritional, dietary, therapeutic and prophylactic properties are created. However, only those products which, in addition to their energy value, possess the ability to carry out a health-improving effect on the human body can be considered functional.

For this reason by the object of our researches was chosen kefir with a mass fraction of fat 2.5% which containing wheat brans.

As a result of the experiments, the optimal dose of wheat brans was found, which should be added to kefir. The comparative characterization of traditional kefir and kefir with wheat brans during the shelf life based on changes in physical, chemical and organoleptic parameters is carried out. It has been established that kefir with wheat brans is a therapeutic and prophylactic product and can be produced at dairy enterprises.

 

References

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Zobkova, Z.S. (2006). Funkcional'nye cel'nomolochnye produkty. Molochnaja promyshlennost'. 3, 46–51 (in Russian).

Zobkova, Z.S. (2006). Funkcional'nye cel'nomolochnye produkty. Molochnaja promyshlennost'. 4, 68–70 (in Russian).

Nahovska, V.O., Hachak, Yu.R. (2013). Dotsilnist zastosuvannia pshenychnykh vysivok pry vyrobnytstvi kyslomolochnykh napoiv. Zbirnyk naukovykh prats molodykh vchenykh, aspirantiv ta studentiv ONAKhT. Odesa. 1, 159–160 (in Ukrainian).

Cherevko, O., Holovko, M. (2006). Funktsionalni kharchovi produkty. Kharchova i pererobna promyslovist. 6, 18–19.

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PDF Downloads: 105
Published
2017-10-09
How to Cite
Nahovska, V., Hachak, Y., MyhaylytskaО., & Slyvka, N. (2017). Application of wheat brans as a functional ingredient in the technology of kefir. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(80), 52-56. https://doi.org/10.15421/nvlvet8011