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ТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВ / FOOD TECHNOLOGY Оригинальная статья / Original article UDC 637
DOI: 10.21285/2227-2925-2016-6-2-90-93
POSSIBILITIES OF USING ADAPTED FAT MIXTURES TO ADJUST THE FUNCTIONAL PROPERTIES OF CHEESE BIOBASED PRODUCTS
A.A. Bochkov1, T.U. Kokina2
1
Don State Agrarian University 2 Limited Liability Company "Aksai milk Plus"
The paper provides a brief description of cheese biobased product amino and fatty acid composition adjustment by substituting a part of milk fat by adapted vegetable oil using elite strains of bifidobacteria developed by Moscow Research Institute of Epidemiology and Microbiology n.a. GN Gabrichevskiy. Non-dairy ingredients were used for the targeted regulation of biochemical composition and functional characteristics of the product to meet the requirements of a healthy diet rather than for the partial or complete substitution of milk products. As a comparison, soft cheese made from cow's milk by traditional technology was used. The characteristics of the amino acid and fatty acid compositions were identified using "Capel 105-M" by high-performance capillary electrophoresis with a UV photometric detector. Due to the fact that the product contains all fatty acids, including essential phospholipids, and other biologically active substances, the human body almost fully absorbs adapted fats. The nature of the adapted fat mixture determined its low melting point. It helps turn fats into the most favorable absorption form in the digestive system. The Iodo-casein-rich cheese biobased product is is a healthy product having improved consumer properties.
Keywords: adapted fat mixtures, cheese biobased product, amino acid composition, fatty acid composition, nutritional value
For citation: Bochkov A.A., Kokina T.U. Possibilities of using adapted fat mixtures to adjust the functional properties of cheese biobased products. Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya [Proceedings of Universities. Applied Chemistry and Biotechnology]. 2016, vol. 6, no 2, pp. 90-93. DOI: 10.21285/2227-2925-2016-6-290-93
ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ АДАПТИРОВАННЫХ ЖИРОВЫХ СМЕСЕЙ ДЛЯ КОРРЕКТИРОВКИ ФУНКЦИОНАЛЬНЫХ СВОЙСТВ СЫРНЫХ БИОПРОДУКТОВ
© А.А. Бочков1, Т.Ю. Кокина2
Донской государственный аграрный университет 2 ООО «Аксайское молоко Плюс»
Представлено краткое описание корректировки аминокислотного и жирнокислотного состава сырного биопродукта путем замены части молочного жира адаптированным растительным жиром с использованием элитных штаммов бифидобактерий Московского НИИ эпидемиологии и микробиологии им. Г.Н. Габричевского. Немолочные ингредиенты при этом использовались, прежде всего, не для частичной или полной замены молочных, а для выполнения функции направленной регуляции биохимического состава и функциональных характеристик продукта, что полностью отвечает требованиям здорового питания. Для сравнения использовали мягкий сыр, приготовленный из коровьего молока по традиционной технологии. Выявление особенностей аминокислотного и жирнокислотного состава проводили на приборе «Капель-105 М» методом высокоэффективного капиллярного электрофореза с УФ фотометрическим детектором. Вследствие комплексного содержания в продукте всех жирных кислот, включая эссенциальные, фосфолипиды и другие биологически-активные вещества, адаптированный жир практически полностью усваивается организмом. Природа адаптированной жировой смеси обусловила его низкую температуру плавления, что способствует переходу жира в пищеварительном тракте в наиболее доступную форму для усвоения. Сырный биопродукт, обогащенный пищевой добавкой «Йодказеин», правомерно оценивать как здоровый продукт функциональной направленности с улучшенными потребительскими свойствами.
Ключевые слова: адаптированные жировые смеси, сырный биопродукт, аминокислотный состав, жир-нокислотный состав, пищевая ценность.
INTRODUCTION
The accumulation of significant research experience and practical knowledge caused the development of fats and their compositions which are selected and recommended for producing spreads, sour cream, cottage cheese, and cheese products in Russia. Fat compositions are selected to be similar to milk fat in their physical and chemical properties, fatty acid and lipid composition, content of volatile fatty acids. This is due to the aim to achieve high-quality product parameters similar to the ones of traditional products. The purpose of this study is to analyze the characteristics of amino and fatty acid compositions of iodocasein-rich cheese bi-obased products with a partial substitution of milk fat by vegetable oils aimed to add them extra functional properties.
EXPERIMENT
The main ingredient of the plant component adapted for using in the dairy industry is palm oil [1]. Palm oil is derived from the fruit pulp of the oil palm grown in tropical countries. A liquid fraction (reddish palm oil and light yellow and white solid fractions of different degrees of hardness) can be derived from palm oil by fractionation.
Fatty acid composition of palm oil is characterized by its high content of saturated fatty acids (40,9-50% palmitinic acid and 35-45% monoun-saturated oleic acid). The content of essential poly-unsaturated fatty acids is insignificant (3-11% lino-leic acid and no octadecatrienoic acid). Due to the unbalanced composition of fatty acids, palm oil is not a valuable food product. It can be used only in combination with omega-3 and omega-6-rich oils (linseed oil, cameline oil, cedar oil). Palm oil is a rich source of carotenoids (provitamin A, vitamin E, tocotrienols, and coenzyme Q10).
Being rich in carotenoids, palm oil has yellow-orange color, pleasant violet scent. It sets solid at room temperature and melts at 27-45 °C.
Many biochemical studies and food manufacturers using vegetable oils, for example V.N. Sne-gova [1], a technologist of Aarhus Karlshamn, say that vegetable oils have a number of advantages as compared to animal fats:
- they do not contain cholesterol. It has a positive effect on people suffering from obesity;
- they are an important source of a number of vitamins;
- they contain essential fatty acids (omega-3 and omega-6) which cannot be synthesized by human bodies or obtained from human daily ration.
Animal fats consist of saturated fatty acids. It gives them a solid consistency. Vegetable oils are usually liquid and contain a high proportion of un-saturated fatty acids.
The edible fats often contain such saturated acids as butyric, palmitinic and stearinic ones, and such unsaturated acids as oleic, linoleic, linolenic and arachidonic ones. The last three fatty acids are polyunsaturated families ro-6 [2, 3]. They determine the nutritional value of the food product. These acids are essential ingredients of human foods. The possibility of their synthesis in the body is very limited.
The role of polyunsaturated fatty acids for the human body is enormous. They are required for growth and development, healthy state of organs and systems. They participate in cholesterol exchange and atherosclerosis prevention, control blood pressure, muscle work, enzymes.
Fats form and build cells of the human body, and produce hormones and other essential substances. They improve taste, smell, texture, trade dress of the product, and its consumer properties. Thus, vegetable oils give the same properties to the final cheese product as milk fats do.
The key economic and technological benefits of using vegetable oils for production of cheese products are as follows [3]:
- availability of resources, freedom from seasonal fluctuations in quantity and quality of raw materials;
- milk economy by 5-7%, possibility to produce cheese products depending on product demand rather than on milk supply;
- decrease in production wastes;
- rational use of milk fat;
- decrease in production prime cost for raw materials by 15-25%;
- production of cheese with high quality organoleptic parameters;
- production using available cheese-making equipment, no need for special production conditions;
- extra equipment is required to prepare milky vegetable fat emulsion, emulsion homogenization.
The iodocasein-rich cheese biobased product is produced using traditional milk-based technology with a partial substitution of milk fat by vegetable oils. Its composition, organoleptic evaluation, consumer parameters have been identified as compared to traditional soft cheese. It is its analogue having more moderate calorific capacity and improved biological value with better balanced fatty acid composition due to the increased amount of polyunsaturated fatty acids, phospholipids, vitamins, minerals, and reduced cholesterol level [2, 3].
The nutritional value has been improved by adding minerals, lactose, protein, water and fat-soluble vitamins A and D. The fatty acid composition is a true source of vitamin A supply for the human body.
Table 1
Fatty acid composition of study samples
Symbol Trivial name Mass content of fatty acid, % total fatty acids in the test sample Mass content of fatty acid, % total fatty acids in the cheese product
С4:0 Butanoic 2,0-4,2 3,2
Сб:0 Capronic 1,5-3,0 1,9
С8:0 Caprilic 1,0-2,0 1,0
Сю:0 Capric 2,0-3,5 3,3
С12:0 Lauric 2,0-4,0 3,8
С14:0 Myristic 8,0-13,0 10,9
г* Cl6:0 Palmic 22,0-33,0 26,5
г* C16:1 Palmitoleic 1,5-2,0 1,12
Cl8:0 Stearinic 9,0-13,0 13,6
г* C18:1 Oleic 22,0-32,0 41,0
г* C18:2 Linolic 3,0-5,5 6,6
г* Cl8:3 Linolenoic Up to 1,5 2,5
C20:0 Arachic Up to 0,3 0,4
The studies were carried out using two samples. The first sample is soft cheese "Adygei", the second one is a soft iodocasein-rich cheese biobased product. Table 1 and Figure 1 show the research results for both samples.
Table 1 shows that the cheese biobased product contains 0,6% more stearic acid, 9% more oleic acid, 1,1% more linoleic acid and 1% more linolenoic acid as compared to the test sample.
Thus, nutritional and biological values of the product have been improved by adjusting the fatty acid composition, by adding polyunsaturated fatty acids which are essential food ingredients.Non-dairy ingredients were used for the targeted regulation of biochemical composition and functional characteristics of the product to build a healthy diet rather than for the partial or complete substitution of milk products [4].
The significant quantitative differences between fatty acid profiles of study samples allows for the conclusion about the applicability of adapted fatty mixtures to adjust the functional properties of cheese biobased product.
CONCLUSION
Due to the fact that the product contains all fatty acids, including essential phospholipids, and other biologically active substances, adapted fats are almost fully absorbed by the human body (98% in case of a mixed diet).
The nature of the adapted fat mixture determines its low melting point. It helps turn fats into the most favorable absorption form in the digestive system and improves biological and nutritional values of the product.
The iodocasein-rich cheese biobased product
50,
#
37,5
Butanoic
Capric
Palmic
Oleic
Arachic
fatty acids
i Mass content of fatty acid, % of total fatty acids in the check-up sample Mass content of fatty acid, % of total fatty acids in the cheese product
Fig. 1 The fatty acid composition of study samples ТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВ
can be regarded as a healthy product of functional orientation with improved consumer properties
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2. Snegova V.N. Spetsializirovannye ras-titel'nye zhiry dlya syrnykh produktov [Specialized vegetable fats for cheese products]. Syrodelie i maslodelie - Cheese and butter, 2010, no. 1, p. 36.
3. Chernyaev S.N. Razrabotka nauchnoprak-
which is recommended for all age groups of the population.
ticheskikh osnov biotekhnologii novykh funktsion-al'nykh molochnykh produktov. Diss. kand. tekh. nauk [Development of scientific and practical bases of biotechnology of new functional dairy products. Cand. tech. sci. diss.]. Moscow, 2002.
4. Yurchenko N.A. Myagkie syry na osnove belkov zhivotnogo i rastitel'nogo proiskhozhdeniya [Soft cheeses based on animal protein and vegetable origin]. Syrodelie i maslodelie - Cheese and butter, 2007, no. 6, pp. 35-36.
СВЕДЕНИЯ ОБ АВТОРАХ Принадлежность к организации
Александр А. Бочков
Донской государственный аграрный университет 346493, Россия, Ростовская область, Октябрьский район, пос. Персиановский К.б.н., доцент [email protected]
Татьяна Ю. Кокина
ООО «Аксайское молоко Плюс»
346720, Россия, Ростовская область, г. Аксай,
ул. Речников, 52а
К.т.н., технолог
Поступила 15.02.2016
AUTHORS' INDEX Affiliations
Alexandr A. Bochkov
Don State Agrarian University
Persianovskiy Settl., Oktyabrskiy Distr., Rostov
region, 346493, Russia
PhD of Biology, Associated professor
Tatiana Yu. Kokina
Limited Liability Company "Aksai milk Plus" 52a, Rechnikov St., Aksai, Rostov region, 346720, Russia
PhD of Engineering, Technologist [email protected]
Received 15.02.2016
