Vegetable ingredient in cheese product

Authors

  • Marina Ivanovna Slozhenkina Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str. 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel.: +79047729999
  • Ivan Fyodorovich Gorlov Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production,, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050, Volgograd, Russia, Tel: +78442391048 https://orcid.org/0000-0002-8683-8159
  • Vera Vasilievna Kryuchkova Skolkovo Innovation Center, Skolkovo, Russia, Tel.: +79882509672 https://orcid.org/0000-0003-2058-2370
  • Anastasia Evgenievna Serkova Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production, , Rokossovsky Str., 6, Volgograd, 400131, Russia, Tel: +79377270927 https://orcid.org/0000-0002-6440-0244
  • Anastasia Dmitrievna Ryaskova Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel.: +79610660754
  • Svetlana Nikolayevna Belik Rostov State Medical University, 344022, 29 Nakhichevansky Lane, Rostov-on-Don, Russia, Tel: +79885508929

DOI:

https://doi.org/10.5219/1207

Keywords:

cheese product, sesame seeds, nutritional value, functional product

Abstract

Sesame seeds are a functional food ingredient with vasoprotective, antioxidant, prebiotic, chondro- and osteoprotective characteristics. In this study, sesame seeds were used to enrich a cheese product. The dose, method and technological production stage of the cheese product in which to add sesame seeds were determined, in addition to the effect of sesame seeds on the product’s quantitative indicators. The nutritional value of sesame seeds, their total amino acid and fatty acid compositions and microbiological parameters were evaluated, depending on the method of the filler temperature treatment. The appropriate heat treatment method was holding the functional component in milk at 73 ±2 °C for 25 min, followed by cooling to 30 ±2 °C. Adding the filler into the cheese mass before moulding the cheese head was determined as the appropriate technological step to introduce the previously prepared sesame seeds. The cheese product was found to have the best sensory characteristics at the 3% sesame seed dose compared with the doses of 1% and 5%. The cheese product enriched with sesame seeds can be recommended as a functional product for systematic consumption without restrictions for all groups in a healthy population.

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Author Biography

Anastasia Evgenievna Serkova, Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production, , Rokossovsky Str., 6, Volgograd, 400131, Russia, Tel: +79377270927

postgraduate student

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Published

2019-12-28

How to Cite

Slozhenkina, M. I. ., Gorlov, I. F., Kryuchkova, V. V. ., Serkova, A. E., Ryaskova, A. D. ., & Belik, S. N. . (2019). Vegetable ingredient in cheese product. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 1018–1025. https://doi.org/10.5219/1207

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