DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS
https://doi.org/10.21323/2618-9771-2019-2-2-44-47
Abstract
Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its nutritional and biological value, in order to create functional beverages. The analysis of the world market of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were analyzed: cashew nuts, cannabis fruits, sesame and poppy seeds, almond kernels, buckwheat seeds and oats, soybeans. The data on nutritional value, vitamin-mineral and amino acid composition, as well as the composition of fatty acids of the specified raw materials was presented. The conclusion is made about the perspective of its use for the manufacture of drinks, alternative cow’s milk. The article reflects the results of research work on the creation of a functional drink based on sesame seeds, provides information about the nutritional value and biochemical composition of the drink, made on the basis of this raw material. Sesame milk when used regularly can help prevent diseases of the car-diovascular system, the gastrointestinal tract, the musculoskeletal system.
About the Authors
N. E. Posokina
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Natalia E.Posokina — candidate of technical sciences, head of the laboratory of of canning technology
142703, Moscow region, Vidnoye, School str, 78, Tel.: +7–495–541–89–00
N. M. Alabina
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Nina M. Alabina — candidate of technical sciences, leading researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78, Tel.: +7–495–541–85–44
A. Yu. Davydova
All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Anna Yu. Davydova — junior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78, Tel.: +7–495–541–85–44
References
1. «Basics of state policy in the field of healthy nutrition of the population for the period up to 2020», Order of the Government of the Russian Federation of 25.10.10 No. 1873-p.
2. «Food Security Doctrine of the Russian Federation», Presidential Decree No. 120 of January 30, 2010.
3. The national project «Demography», approved by the Presidium of the Presidential Council for Strategic Development and National Projects under the President of the Russian Federation on December 24, 2018
4. Posokina, N.Е., Alabina N.M., Davydov A.Yu., Petrov A.N. (2019). Analysis of biochemical composition of plant materials with the aim of establishing the possibility of its use when creating functional beverages. Technology and the study of merchandise of innovative foodstuffs, 3(56), 52–57. (in Russian)
5. Sethi, S., Tyagi, S.K., Rahul K. Anurag, R.K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), 3408–3423 DOI: 10.1007/s13197– 016–2328–3.
6. Kunz, C., Lönnerdal. B. (1992). Re-evaluation of whey protein/casein ratio of human milk. Acta Paediatrica, 81(2), 107–112. DOI: 10.1111/ j.1651–2227.1992.tb12184.x
7. Bogatova, O.V., Dogareva, N.B. (2003). Chemistry and physics of milk. Textbook. Orenburg: OGU. –137 p. (in Russian)
8. How is the market for vegetable analogues of milk developing? [Electronic resource: https://agrobelarus.by/articles/prodovolstvie/kak-razvivaetsya-rynok-rastitelnykhkh-analogov-moloka. Access date 08.02.2019] (in Russian)
9. USDA Food Composition Databases [Electronic resource: https://ndb.nal. usda.gov/ndb/search Access date 06.02.2019]
10. Your assistant in matters of nutrition for every day. [Electronic resource: https://fitaudit.ru/food/123585 Access date 06.02.2019] (in Russian)
11. Quasem, J.M., Mazahreh, A.S., Abu-Alruz, K. (2009). Development of vegetable based milk from decorticated sesame (Sesamum Indicum). American Journal of Applied Sciences, 6(5), 888–896. DOI: 10.3844/ ajas.2009.888.896
Review
For citations:
Posokina N.E., Alabina N.M., Davydova A.Yu. DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS. Food systems. 2019;2(2):44-47. https://doi.org/10.21323/2618-9771-2019-2-2-44-47
Views: 958
Email this article 