ВИКОРИСТАННЯ МОРКВЯНИХ ПОРОШКІВ ДЛЯ ЗБАГАЧЕННЯ МОЛОКА МІНЕРАЛЬНИМИ ЕЛЕМЕНТАМИ

Abstract

Milk is the main source of protein and a must-have in the daily diet of children. It is recommended to consume milk with added vitamins and minerals. That is why milk fortification is a topical issue. The purpose of the study is to substantiate the expediency of using carrot powders for enriching milk with minerals. Milk quality indicators were determined according to standard methods: organoleptic assessment was carried out according to DSTU 2661: 2010, titrated acidity was determined according to DSTU 8550: 2015. Chemical analysis of powders was carried out by electron microscopy using SEM and EDS detectors. Powders were made from the root crops of Shantane carrots and their skins under laboratory conditions and a technology for enriching A2 milk with them was developed. Analysis of the chemical composition showed that carrot powders from the main part of root crops contain K (27.1%), Ca (6.97%), Cl (5.09%), P (3.82%), Na (3.3%), Fe (1.07%), Mg (0.75%) and S (0.47%). It was found that the addition of carrot root vegetable powder in the amount of 10% had a positive effect on the organoleptic properties of milk without reducing its storage capacity. The fortified milk had a characteristic pasteurized smell, a pleasant creamy color, and a slight carrot flavor. The consistency of the developed product corresponded to that of pasteurized milk. It was found that some mineral substances in carrot peel powders contain more than in the main part of the root crop: K – by 4.28%, Fe – by 0.73%, P – by 0.45%, S – by 0.12%. But the addition of such powders to milk significantly reduces its quality indicators and leads to rapid deterioration of the product. The sample with carrot waste powder had a dirty tint and a characteristic vegetable taste and aroma. The acidity of milk with the addition of powder from carrot skins exceeded the standard value by 4°Т. This technology can be waste-free, in the case of drying the carrot pulp obtained after filtering milk and using it as a food additive. The development of a technology for using dried carrot pulp is a prospect for further research.