Development of a recipe for a functional whey drink enriched with rose hips
Автор: Mirzakulova A.A., Sarsembaeva T.E., Kalemshariv B.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 3 (149), 2025 года.
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Functionalities of susyndarga suranys turakty osude, al sarysu (beloktar men mineraldar kozi) men itmuryn (With vitamin, polyphenoldar) ylesimi daleldengen tagamdyk zhane sensorlyk kundylygy bar Onimdi zhasau ushіn perspectives of a large number of tabyladas. Maksaty rastalgan organoleptical, physics-chemistry and microbiology sapa korsetkishteri bar itmurynmen baiytylgan sarysu susyninny formulasyn azirleu zane ontaylandyru. 2–5% itmuryn sygyndysy bar ulgiler (courts alu 80–90 °C, 30–60 min) zertteldi; homogenization of zhane kyska merzimdi pasterley zhurgizildi; tasting taktasy boyynsha bagalau (n=20, 5 point scale), pH, titlernetin kyshkyldyk, tұtқyrlyk, C vitaminin molsheri olshendi, microbiology synovaktar zhurgіzildi; functionalities of kospalar (probiotic, D3 dorumeni, mineraldar, stevia) kosymsha synaktan otti. Ontails 4% sygyndyda belgіlandі: ortasha sensory score ≥ 4.6; pH = 4.2; қishқyldyқ = 0.8%; tұtқyrlyқ = 2.1 mPa s; Vitamin C ≈ 120 mg/100 ml; microtardyn zhalpy sana = 1×10³ CTB/ml; ashytky zhene = 5 KKB/ml; Kozdyrgyshtar anyqtalmada. Probiotic, D3, mineraldar and stevia combinations sensory and payardy kosymsha arttyrdy (4.9 days). Øzirlengen formula technology túrgydan múmkіn, qauіpsіz zhane scale zharamdy; Onim zhogary organolepticalak kassietterdi densaulykka aleuetti paidasymen biriktiredi, bűl on kommertsiyalanuyn zhane salauatty tamaktanu tendenlaryna saikestigin Coldaids.
Functional beverages, extraction, organoleptic properties, physicochemical indicators, product safety, commercialization
Короткий адрес: https://sciup.org/140312202
IDR: 140312202 | УДК: 68.30.24 | DOI: 10.48184/2304-568X-2025-3-160-168