INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE

  • Volodimyra Nagovska Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies, Ukraine
  • Yuriy Hachak Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies, Ukraine
  • Bogdan Gutyj Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies, Ukraine
  • Oksana Bilyk Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies, Ukraine
  • Natalya Slyvka Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies, Ukraine
Keywords: sour-milk beverages, milk thistle, amino acids, organoleptic parameters, kefir

Abstract

Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer’s health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value.

Addition of milk thistle shot to kefir didn’t cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted.

So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew.

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Author Biographies

Volodimyra Nagovska, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies

Department of Technology of milk and milk products

Yuriy Hachak, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies

Department of Technology of milk and milk products

Bogdan Gutyj, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies

Department of Pharmacology and Toxicology

Oksana Bilyk, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies

Department of Technology of milk and milk products

Natalya Slyvka, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies

Department of Technology of milk and milk products

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Published
2018-08-02
How to Cite
Nagovska, V., Hachak, Y., Gutyj, B., Bilyk, O., & Slyvka, N. (2018). INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE. EUREKA: Life Sciences, (4), 3-12. https://doi.org/10.21303/2461-4262.2018.00672
Section
Food Science and Technology