8589356438

M.Musulmanova. M.Batkibekova. K.Vrazbaeva. DA/RYPRODUCTS WITH ADDED FUNCTIONAL PROPERTIES

DAIRY PRODUCTS WITH ADDED FUNCTIONAL PROPERTIES

M.Musulmanova\ M.Batkibekova‘, K.Urazbaeva²

‘Scientific - Research Institute of Chemistry and Technology at the I.Razzakov’ Kyrgyz State Technical University, Bush kek, Kyrgyzstan ~M.Auezov' South-Kazakhstan State University, Shymkent, Kazakhstan

Abstract

The influence of whole-grain cereals to the naturę of biochemical processes during milk fermentation by lactobacillus was studicd. It was established that the introduced fillers effect to the biochemical process of milk fermentation with reducing acidity during the process and obtaining desired products with highdietary properties.

Keywords: functiona! foods, nutraceuticals, dairy products, dietary fibers, fermentation, whole-grain cereals, maize, barley, wheat, titratable acidity, actual acidity.

INTRODUCTION

At the last century it was an unprecedented enrichment of humanity by new technical-scientific knowledge. Advanced scientific discoveries have modemized the techniąues and technologies that have changed a human’s life -nd considerably his environment. Scientific-•jechnical progress has both as positive and as 3egative outcomes. Modern civilization renerates unprecedented environmental r:‘.Imion, with the development of humanity rrxeeding by technogenic or naturę destructive • ays. The air, water, and food are fuli of rnustrial and transport waste products (among r«n cancerogenic and mutagenic benzpyrene, kaw metals, radionuclides, super toxic rr:xins, polycyclic aromatic hydrocarbons), 2caicides, antibiotics, mycotoxines, and other moerous xenobiotics. Ali of these factors — xiuce adverse effects for the “endoecology” c human and a generał increase in the :gically determined illnesses and mortality. u iddition, the diet of the most post-soviet mcries population is characterized with the ■creased deficit of important macro-and Tnutrients. The origin and development of i diseases are connected to nutrition " Developing the scientific approach to n next generation food-staffs, fortified by raents with protective, regulative and cni properties is one of many Solutions to molem. The concept of “Probiotics and z: cal nutrition” is a new scientific •mcc. In Shenderov’s opinion [1] this x is one of the most outstanding zments of the 20^,h century end.

Functional foods or nutraceuticals (2) are intended for mass consumption, but they contain ingredients which have significant positive influence to the organism and reduce the risk of illness. The main functional ingredients are:    dietary fibers, vitamins,

minerals, lipids, antioxidants, oligosaccharides, probiotics. The main functional foods are: products on the cereal base, dairy products, margarines, and non-alcoholic drinks.

Currently dairy products are of primary importance. Milk has a uniąue composition with functional properties. The basie disadvantage of milk is the absence of dietary fibers. Dietary fibers can play an important role in the prevcntion of some serious diseases of the modem age (atherosclerosis, heart disease, diabetes, etc.). People have been eated primarily traditional food - vegetabies, cereals, fruits -usually do not suffer from these sicknesses [3]. Dietary fibers regulate biochemical processes in the digestive tract; reduce the probability of cardiovascular, cancer and other diseases; removes heavy metals, radionuclides, cholesterol, microbe toxins and other contaminants from body. Cereals are the primary source of dietary fibers. As well as these plants contain other biologically active substances such as: vitamins, minerals, lipids, antioxidants, including flavonoids, prebiotics, and etc. The combination of milk and cereal can create dairy foods with high biological value and added functional properties. It is necessary to mark that cereals must be whole grained to preserve their nutritional components.

METHODS OF RESEARCH

Actual acidity was determined by the    solution of NaOH. Ali parameters were

■■ =sł pH-meter EV-74, titratable acidity -    determined at the 20°C.

■ htocg of assay sample with decinormal

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Journal oflndustrial Technology and Engineering, 2012, 2(3): 37 - 41