ВЛИЯНИЕ МЕХАНИЧЕСКОЙ ОБРАБОТКИ НА АМИНОКИСЛОТНЫЙ И ВИТАМИННЫЙ СОСТАВ ТВОРОЖНОЙ ПАСТЫ С ДОБАВЛЕНИЕМ ОВОЩНОГО ПЮРЕ

Abstract

The authors conducted a series of studies of mechanical processing on a machine for fine grinding of quark cheese with different knife gaps to obtain a finely dispersed paste with the addition of vegetable purees. The technological parameters of preparation and application of various doses of vegetable purees from pumpkin and carrots have been studied. A systematic analysis of the amino acid composition of quark cheese paste with the addition of vegetable purees showed that the introduction of vegetable additives has a positive effect on the composition of amino acids, especially on the content of essential amino acids in the finished product. The total amino acid content was 12005 mg per 100 g in the control sample, while in experimental samples this value ranged from 11537 to 12642 mg per 100 g. The increase in the total amino acid content ranged from 3.2% to 8.4% compared to the control sample, depending on the size of the knife gap on the unit. The content of essential amino acids increased by 7-8.1% in the experimental samples compared to the control sample. The maximum increase in the content of essential amino acids (15.7 mg/100 g) was recorded using a gap of 1 mm. The results obtained confirm the potential of vegetable purees for modifying the nutritional composition and functional characteristics of cottage cheese products.