The event of fermented dairy merchandise with complicated uncooked materials composition, particularly, together with cereal elements, however not containing gluten, that almost all totally meet the standards for a nutritious diet, is precise. the event of a brand new multi-component fermented dairy product with flour free from gluten. Milk and nice flour combination for child meals (buckwheat, rice, corn and their composition); DVS starter for fermented dairy merchandise had been used as the fundamental uncooked materials elements. Energetic and titratable acidity, mass fraction of protein, fats, microbiological indexes have been measured in addition to the block of organoleptic checks has been used. Apart from this, amino acids’ quantity in addition to fats acid composition and gluten degree (utilizing PCR) have been decided.
A set of necessities to the product has been developed, the research have been performed, which made it doable to find out the dosage of the flour combination of three chosen species The whole mass fraction of flour within the fermented dairy product with flour did not exceed 5%.The variation makes it doable to create an assortment of a product with totally different content material of flour and totally different composition of flour constituent. The typological collection of the starter cultures has been carried out so as to get hold of samples with the required organoleptic, significantly, viscous traits. The product possessed the everyday fermented nice style, odor and aroma with the tone of flour used, and viscous-flow consistency.
The starter based mostly on Staphylococcus thermophiles and Lactobacillus bulgaricus has been chosen. The titre of lactic microflora in all samples of the product exceeded the bottom required for fermented dairy merchandise and composed no much less 6×107 CFU/cm3. The dedication of gluten content material proved its absence in all take a look at samples that evidenced in regards to the achievement of the assigned process. The evaluation of amino acids composition of the product samples confirmed that proteins contained important amino acids from 160 to 210 g/100 g relying on the used flour mixtures. It was decided that limiting amino acid of all take a look at samples was isoleucine.
The calculated coefficient of utility within the take a look at samples was larger evaluating to the fermented milk (management) by 9-12% that indicated a rise within the organic worth of the developed product. The completed fermented dairy product with flour contained arachidonic (1.2%) and linoleic (3.0%) acids which relate to ω-6 PUFA in small quantities.
The proposed methodological strategy to the event of multi-component merchandise consisted in the truth that it was thought-about as a bio-system, every ingredient of which contributed to its desired set of properties. Utilizing the talked about strategy, strategically, it’s doable to mix the elements of animal (milk) and vegetable (flour of cereals and groat cultures) origin into the entire meals biosystem with the goal spectrum of helpful properties.