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[The development and investigation of nutritive and biological value and consumer properties of the fermented dairy product with flour free from glute].

  • Fedotova, O B1
  • Makarkin, D V2
  • Sokolova, O V3
  • Dunchenko, N I4
  • 1 All-Russian Research Institute of Dairy Industry, Moscow, Russia.
  • 2 PROGRESS, Lipetsк, Russia.
  • 3 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia.
  • 4 Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russia.
Published Article
Voprosy pitaniia
Publication Date
Jan 01, 2019
DOI: 10.24411/0042-8833-2019-10023
PMID: 31233694


The development of fermented dairy products with complex raw material composition, in particular, including cereal components, but not containing gluten, that most fully meet the criteria for a healthy diet, is actual. The aim - the development of a new multi-component fermented dairy product with flour free from gluten. Material and methods. Milk and fine flour mixture for baby foods (buckwheat, rice, corn and their composition); DVS starter for fermented dairy products were used as the basic raw material components. Active and titratable acidity, mass fraction of protein, fat, microbiological indexes have been measured as well as the block of organoleptic tests has been used. Besides this, amino acids' amount as well as fat acid composition and gluten level (using PCR) have been determined. Results and discussion. A set of requirements to the product has been developed, the studies have been conducted, which made it possible to determine the dosage of the flour mixture of three selected species The total mass fraction of flour in the fermented dairy product with flour didn't exceed 5%.The variation makes it possible to create an assortment of a product with different content of flour and different composition of flour constituent. The typological selection of the starter cultures has been carried out in order to obtain samples with the required organoleptic, particularly, viscous characteristics. The product possessed the typical fermented pleasant taste, odor and aroma with the tone of flour used, and viscous-flow consistency. The starter based on Staphylococcus thermophiles and Lactobacillus bulgaricus has been chosen. The titre of lactic microflora in all samples of the product exceeded the lowest required for fermented dairy products and composed no less 6×107 CFU/cm3. The determination of gluten content proved its absence in all test samples that evidenced about the achievement of the assigned task. The analysis of amino acids composition of the product samples showed that proteins contained essential amino acids from 160 to 210 g/100 g depending on the used flour combinations. It was determined that limiting amino acid of all test samples was isoleucine. The calculated coefficient of utility in the test samples was higher comparing to the fermented milk (control) by 9-12% that indicated an increase in the biological value of the developed product. The finished fermented dairy product with flour contained arachidonic (1.2%) and linoleic (3.0%) acids which relate to ω-6 PUFA in small amounts. Conclusion. The proposed methodological approach to the development of multi-component products consisted in the fact that it was considered as a bio-system, each ingredient of which contributed to its desired set of properties. Using the mentioned approach, strategically, it is possible to combine the components of animal (milk) and vegetable (flour of cereals and groat cultures) origin into the whole food biosystem with the target spectrum of useful properties. Copyright© GEOTAR-Media Publishing Group.

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