Разработка технологии сыра, обогащенного овощными биологически активными веществами

Abstract

The search for plant raw materials containing biologically active substances and its use in food production is a promising direction that allows increasing the range of products with high biological value. The aim of the work was the development of technology production and evaluation of the quality of dairy products, namely cheese, using local vegetables rich in biologically active substances. In order to expand the range of functional dairy products, we studied the chemical composition of vegetables common in Western Georgia, namely carrots. It is a complete source of vitamins, minerals, organic acids, pectins, dietary fiber, carbohydrates, β-carotene. Carrot has antitumor, antimutagenic properties; strengthens the immune system. It is also easily digestible and therefore occupies an important place in the human diet. As a result of research, a technology has been developed for manufacturing a new dairy product – cheese using carrots. Cheese enriched with carrots provides the body with many vitamins, macro- and microelements. Vegetable raw materials, with their taste properties, are well combined with a dairy product, and at the same time form a specific color, new pleasant taste characteristics, and increase the nutritional value of the product. The used biologically active additive not only enriches the product with a certain biologically active substance, but also affects the technological properties and quality indicators of the finished product. One of our goals in this experiment was to ensure the maximum concentration of biologically active substances in a functional product without compromising the organoleptic characteristics of the finished product. Since the new product is characterized by a specific taste, we considered it appropriate to include it in different percentages, which ensure the formation of color, taste and aroma, and the structure of the cheese. At the final stage of research work, the content of β-carotene, calcium and vitamin C, physicochemical and microbiological parameters, and storage periods were determined in the new product.