DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Authors
-
A.A. Turar
Almaty Technological University, Almaty, Kazakhstan
-
S.T. Azimova
Almaty Technological University, Almaty, Kazakhstan
-
F.A. Makhmudov
Almaty Technological University, Almaty, Kazakhstan
-
A.A. Zheldybayeva
Almaty Technological University, Almaty, Kazakhstan
-
N.K. Bekmurat
Almaty Technological University, Almaty, Kazakhstan
DOI:
https://doi.org/10.55956/RISN9017Keywords:
pectin, detox, shubat, koumiss, functional products, organoleptic properties, physico-chemical composition, food industryAbstract
The article provides a comparative analysis of the physico-chemical composition of various types of milk: animal and vegetable, as well as mare's and camel’s milk, including traditional fermented beverages – shubat and koumiss. Special attention is paid to the study of the interaction of these beverages with pectin in various concentrations (3%, 5% and 7%) in order to determine the optimal conditions for obtaining functional products with improved structural, mechanical and organoleptic characteristics. A comparative analysis of shubat and koumiss with their fresh dairy analogues has been carried out. Shubat has a low pH (3.8-4.5), high acidity (70-110°T), fat content up to 10% (against 4.5-5% in milk) and ash content up to 0.85%. Koumiss is characterized by a pH of 3.5-4.6, an acidity of 60-120°T, an alcohol content of 0.5-2.5%, carbon dioxide of 0.4-1.0%, reduced protein (1.8-2.2%) and fat (1.0-2.0%) compared with fresh milk. In both products, lactose is reduced to 0.8-1.5%, which improves tolerance. Both have increased antimicrobial activity and are promising for further studies with pectin. The results obtained confirm the prospects of using fur coat as a basis for creating innovative functional products focused on modern requirements of healthy and environmentally friendly nutrition.
