Articles

Using Natural Herbal Ingredients to Adjust Dairy Products Mineral Composition

Authors:

Malygina V.D., Antoshina K.A.

Abstract:

The paper purpose is to present the experiment results from the biological value improvement of the of dairy products based on curd cheese with plant components compounding (cereal and legume plants). To determine the mineral content authors used the method of the exposure in a muffler. The phosphorus presence was defined by the  photometric method. The calcium, sodium, magnesium, iron and manganese occurrence was determined by the atomic absorption spectrophotometry, selenium maintenance by the fluorometric method.

Recipe adjusting occurred with regard to the principles of rational and balanced diet. Researchers selected curd cheese with a fat content of 9% as the main raw material in their study. The enrichers were buckwheat flour, legume plant chickpea, pear puree. This ingredients composition not only enriches the mineral composition but improve the organoleptic properties of the traditional fermented milk product – curd cheese.

The increase in the content of iron and aluminum, cobalt, copper, molybdenum and zinc brings makes milk product to be closer to its normal daily intake and does not affect the consumer body. The prototype samples contain titanium and rubidium that do not exist in the control sample. By the same it does not show the negative trend in biological value increase of dairy products based on the curd cheese. Iodine, selenium, chromium and fluorine amount is inconsequent. Its existence also should not affect the consumers body. Moreover, curd cheese does not contain boron, vanadium, manganese and nickel, while prototype samples didn’t maintain these microelements. From the above, one can conclude about the biological value increase of the quantitative and qualitative mineral elements composition of the dairy products prototypes.

Keywords:

dairy products; curd cheese; buckwheat flour; chickpeas; pear; biological value; mineral composition