ЖҮГЕРІ ЖІБЕГІНІҢ СЫҒЫНДЫСЫМЕН БАЙЫТЫЛҒАН АЙРАННЫҢ МАЙ ҚЫШҚЫЛЫНЫҢ ҚҰРАМЫН ЗЕРТТЕУ

Abstract

The nutritional and energy value of the fermented milk product, ayran, increases when its composition is enriched with corn silk extract. It was established that ayran containing an aqueous extract of fresh corn silk is characterized by a slightly higher biological value of its fatty acid profile. The presence of methyl butyrate and methyl cis-11,14-eicosadienoate in the fat fraction indicates the biological effectiveness of the product. Meanwhile, methyl cis-10-pentadecanoate, methyl cis-9-oleate, and methyl nervonate are present in minimal amounts, while methyl undecanoate, methyl laurate, and methyl tricosanoate are detected only in trace amounts. The content of methyl cis-5,8,11,14-eicosatrienoate, a representative of omega-6 fatty acids, in the enriched product was 0.00413%. The optimal ratio of omega-3 to omega-6 fatty acids is 1:2, whereas in the proposed sample it is 1:1.87. Corn silk contains pantothenic acid (vitamin B5), and the presence of β-alanine and pantoic acid (2,4-dihydroxy-3,3-dimethylbutyric acid) in its composition contributes to the activation of fatty acid metabolism.