Abstract
The present studies have examined the effect of potato starches treated with amylase B.licheformis (Bl) (laboratory sample) or Amylosubtilin® (AM) (Berdsk Factory of Biological Preparations (now: Sibbiofarm), Russia) in different concentrations on the quality of Slavic skim milk drink Varenets made from baked milk. The baked milk is milk heated to 98 °C for 3 hours, it has a sweet aroma and taste and creamy hue. The presence of enzyme-modified potato starches (Bl or AM) has been found to promote the activation of lactic acid fermentation, the accumulation of exopolysaccharides, and such stabilized products have a higher viscosity, a lower percentage of syneresis compared to the control sample. The antioxidant capacity of the Varents samples after fermentation was evaluated by two assays: analysis of radical capture activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH •); and the ability to restore Fe + 3 (Iron Reduction Antioxidant Ability Assay, FRAP). All Varentz samples showed different values for DPPH, FRAP assays depending on the starches used. The Introduction of pre-fermented starches into defatted jam promotes formation of enhanced antioxidant properties of milk product. The use of starches modified with enzymes improves sensory characteristics, in particular, as a fat imitator, formsfull taste of the drink.
Highlights
Varenets is a traditional dairy product of Slavic (Russian) cuisine, in particular the Urals and Siberia
enzymatically modified potato starches (EMS), especially those treated with amylase B. licheniformis added to skimmed milk, do not interfere with the starting culture of Lactobacillus delbrueckii subsp. bulgaricus strain, and Streptococcus thermophilus fermenting lactose to lactic acid in the production of Varenets stimulate the synthesis of exopolysaccharides
Varenets with EMC has a lower level of syneresis than the native and control sample, due to enhanced EPS synthesis
Summary
Varenets is a traditional dairy product of Slavic (Russian) cuisine, in particular the Urals and Siberia. Very similar drinks can be found in other countries. In Ukraine - ryazhenka, in Georgia such a product is called mazoni, in Egypt - leben, and in Bulgaria and among the Turkic peoples - katyk. Traditional starters for yogurt with the bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus. Res. Nutr Food Sci Jour., Vol 9(1) 88-99 (2021)
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