Articles

Nutrition Value Examination and Analysis of the Dairy and Malt Product with Probiotic Characteristics

Authors:

Avtukhova O.V., Pasko O.V.

Abstract:

The population nutrition, especially children, is the determining factor of the adult potential formation. Recent studies conducted by the Institute of nutrition of the Russian Academy of Medical Sciences in different regions of the country have identified significant disturbance in the schoolchildren nutrition structure differently expressed in separate territorial subjects of the RF [3; 7].

Those violations (excessive animal fats consumption, lack of polyunsaturated fats, vitamins, minerals, mineral nutrient (iron, iodine, fluorine, zinc), insufficient dietary fiber intake, as well as deficit of proteins of the animal origin [10; 11]) determined the necessity of the research conduction aimed at functional milk-containing products with high flavor quality as well as nutritional and biological value. 

The main goal of the conducted research is to study the qualitative characteristics of milk and malt products with probiotic properties, and to determine its nutritional value and organoleptic indicators. The authors examined and proved the possibility and worthiness of using different types of flavor filler in a milk and malt product. The results are of practical value, so it is going to be in wide use and be tested in the dairy enterprise conditions, and further to be practically implemented for the mass production. 

The article presents the research results on the milk and malt product recipe formulation with probiotic properties. Consumer preferences of the target group were used to determine the fillers types used for the developed product. To determine the required amount of flavor fillers we evaluated its influence on the organoleptic, physical and chemical characteristics of the finished product. The number of fillers varied from 5 to 15 %.

Keywords:

milk malt product; probioticeski properties; plant-based ingredients; school meals; fillers taste; nutritional value