Creation of a functional curd product with the addition of non-traditional raw materials

Abstract

Non-communicable diseases often occur due to an unbalanced diet. Cardiovascular diseases that develop due to oxidative stress are in the first place in mortality. To reduce the risk of diseases of the cardiovascular system, geroprotectors are used, in large quantities contained in vegetables. Natural substances of this type include ascorbic acid and chlorophyll, which have antioxidant activity and are part of broccoli cabbage. These substances contribute to the prevention of cardiovascular diseases. Diseases of the gastrointestinal tract also occur due to malnutrition (leads to a decrease in the amount of beneficial intestinal microflora). Eating cottage cheese and products based on it helps to replenish the necessary amount of natural intestinal microflora, due to fermented milk bacteria. The purpose of the work is to develop a functional curd product with the addition of mashed broccoli. During the study, it was found that the titrated acidity of the curd mass with broccoli puree was 113.0 ° T, the mass fraction of moisture, sucrose, protein and fat – 40,5 %, 10,8 %, 15,7 %, 4,2 %, accordingly, the energy value of 100 g of the product is 110 kcal. The number of lactic acid bacteria is 13×106 CFU/g. Conditionally pathogenic microorganisms were not detected during the study. The antioxidant activity of the curd mass with broccoli was 55.02%, which is 30.55% more than that of the curd mass without additives. The amount of chlorophyll was 24.36 mg/100g of the product. Due to the introduction of broccoli into the curd mass, the content of B1 increased by 1.45 mg/100g of the product; B3 – 1.69 mg/100g of the product; B6 – 0.01 mg/100g of the product; C – 102.8 mg/100g of the product. Thus, the developed curd mass with broccoli is a functional food product for the prevention of diseases of the cardiovascular system and gastrointestinal tract.