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Sirvi Autor "Iakovchenko, N." järgi

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  • Pisipilt
    Kirje
    Applying beetroot as food ingredient in ice-cream production
    (2020) Evstigneeva, T.; Iakovchenko, N.; Kuzmicheva, N.; Skvortsova, N.
    The development of new food products with functional ingredients of plant origin is highly promising and relevant direction in food industry. Assortment of products, including ice cream is constantly expanding due to the introduction of various plant ingredients into its composition, enriching the product with health beneficial nutrients. In this study, beetroot (Beta vulgaris) was selected as a plant component for ice cream production. The roots of common beets contain many useful inorganic and organic substances, such as carbohydrates, proteins, organic acids, mineral salts, betalaines, vitamins, folic acid and betaine. The influence of different thermal treatment techniques of beetroots on the content of dry substances and organoleptic properties of beetroot puree have been compared and analyzed. The heat exposure technique recommended for beetroots is microwave processing for 9 minutes at a power of 800 watts. This method of heat treatment ensures the culinary readiness of vegetable raw materials while preserving dry substances in it, including betanine. The effect of the beetroot puree dose on the formation of the ice cream quality was studied. The recommended dose of the beetroot puree was established as 20%.
  • Pisipilt
    Kirje
    Development of formulation and technology of fermented dairy beverage for musculoskeletal disease prevention
    (2019) Hurda, M.; Lepeshkin, A.; Iakovchenko, N.
    According to the data of World Health Organization, 20–33% of people across the world suffer from painful musculoskeletal conditions, which lead to restricted mobility, dexterity and functional mobility. The aim of the research was to develop formulation and technology of yogurt for prevention of musculoskeletal disease. The results of sensory characteristics, physicochemical parameters, rheological characteristics, fatty acid composition have shown that it is possible to create the new product with curcumin, grape seed oil, hyaluronic acid and chondroitin sulfate, which are recommended to use for improving various symptoms of musculoskeletal disease. However, the chosen components increase the manufacturing process. It was observed that fermentation time increase was caused by addition of curcumin, which inhibits the lactic acid bacteria growth within 2.5–3 h. The combination Tween 80 and lecithin allows to obtain stable product during the storage period.
  • Pisipilt
    Kirje
    Development of formulation and technology of non-dairy soy-coconut yogurt
    (2020) Kosterina, V.; Yakovleva, A.; Koniaeva, V.; Iakovchenko, N.
    Yogurt provides an organism with probiotics, which can help digestion. However, many people do not consume dairy for a lot of reasons such as lactose intolerance, milk protein allergy, environmental and ethical concerns. The aim of the research was to develop formulation and technology of plant-based yogurt made of coconut and soy milk. The possibility of using the composition of coconut and soy milk was investigated. The effect of using different ratios of coconut and soy milk on rheological and sensory acceptability was studied. Soy milk containing 20, 30, 40 and 50% coconut milk were used in the production of soy yoghurt using commercially available yoghurt starter. The physico-chemical composition, water activity, rheological and organoleptic properties, fatty acid composition and microorganism viability were investigated. Presented production procedure enables the manufacture of a product with satisfactory functional properties and organoleptic properties.