ЭлБиб

ственно). Исследование углеводного состава концентрированного молочного про-

дукта с заменой 10 % сахара солодовым экстрактом показало, что по сравнению с

традиционным продуктом в предлагаемом образце более разнообразный профиль

углеводов (сахароза, лактоза, мальтоза, глюкоза, фруктоза и олигосахариды).

Summary

In the food embargo the demand for domestic products including dairy ones raises

resulting in the prices growth for milk. This situation leads to the need of domestic dairy

producer to seek new and inexpensive sources of raw materials. They can be both of

dairy (whey, buttermilk, etc.) and non-dairy origin (herbal additives, extracts, extracts,

dietary fiber). In turn, the change in the component composition of the products results

in a quality indicators change. The immutability of the original quality is established and

confirmed by the results of its evaluation on the physical and chemical, organoleptic

and microbiological quality indicators established by the state standards. The aim of the

research is the development of a concentrated milk product with sugar and malt extract,

the assessment of its physical and chemical, organoleptic and microbiological quality

indicators and the study of the nutritional value of the developed product. According

to the proposed formulation and technology samples of concentrated milk product with

sugar and malt extract and a control sample without additives malt extract have been

developed. In the obtained samples physical and chemical indicators were determined

such as: mass fraction of solids, viscosity, active acidity, water activity, the average size

of lactose crystals, as well as organoleptic and microbiological indicators. According to

all indicators, the quality of the product complies with the requirements of normative

documents. The study of the nutritional value showed that when replacing 10 % of

sugar to malt extract the developed product is a source of tocopherol (vitamin E) and

potassium (percent meet the daily needs of 15 and 28.2 %, respectively). It also has

in its composition a high content of thiamine (vitamin B1), pyridoxine (vitamin B6),

phosphorus and calcium (the percentage of daily requirement satisfaction is 25; 42; 31.5

and 49.8% respectively). The study of the carbohydrate composition of concentrated

milk product with 10 % sugar replacement by malt extract showed that in comparison

with the traditional product the proposed sample has more diverse carbohydrates profile

(sucrose, lactose, maltose, glucose, fructose and oligosaccharides).

Молочнохозяйственный вестник, №1 (21), I кв. 2016

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