RESEARCH ON THE BIOLOGICAL VALUE OF DAIRY DESSERTS WITH A COMBINED COMPOSITION OF RAW MATERIALS
DOI:
https://doi.org/10.31073/foodresources2025-24-10Keywords:
dairy desserts, creams, puddings, combined composition of raw materials, biological value, digestibility, protein composition, utility coefficientAbstract
Subject. The problem of improving the structure of nutrition, quality and safety of food products, as the basis of human life, is among the most important ones. The search for a solution to this problem has led scientists and manufacturers to the understanding of the need to develop and implement new, much more advanced technologies for the production of food products, adequate in component composition to the needs of today consumers. Considering that currently there is a deficit of protein in the structure of the population's diet, the study of the biological value of dairy products for dessert purposes is a relevant issue. Purpose. The aim of the work was to study the biological value of dairy desserts, in particular puddings and creams, on different milk bases with protein and carbohydrate components. Results. The article presents the results of studies of the protein composition and biological value of raw materials and dairy desserts produced on different milk bases, according to indicators of utilitarianism and digestibility and protein composition. It is shown that the most balanced in terms of amino acid composition of product proteins outlined in the FAO/WHO standard are whey protein concentrate, buttermilk, retentate and milk desserts using it, the less balanced was rice flour. It was established that whey protein concentrate has the highest digestibility index – 88.9% (in the developed milk desserts this index was within 65…79%); the lowest index was recorded in rice flour (41.8%). It was shown that the digestibility of proteins by pepsin and trypsin was the highest in whey protein concentrate, buttermilk, retentate and milk desserts, and the lowest in rice flour. Thus, according to the indicators of digestibility of dessert proteins by proteolytic enzymes (pepsin and trypsin), it was found that the digestibility rate of pudding and cream based on retentate was 78.9% and 76.1%, based on buttermilk - 65.4% and 64.7%, respectively, in contrast to rice flour, where the digestibility was 41.8%. It was recorded that the content of available lysine in milk desserts significantly increased and was within 49.9–50.3 mg/g protein compared to the content in rice flour, where the indicator was at the level of 12.6 mg/g protein. At the same time, the utility coefficient of the amino acid composition of the protein of pudding and cream based on retentate is 0.78 and 0.81, respectively, based on buttermilk - 0.76 and 0.77, respectively. Scope of application of the results. The study of the biological value of dairy desserts based on buttermilk and retentate confirmed the feasibility of using protein and carbohydrate components in the formulations. This allows you to obtain cream and pudding on different milk bases with a balanced amino acid composition of product proteins in accordance with FAO/WHO, improved protein composition and higher digestibility. Scope of application of the results. The use of the research results contributes to the improvement of existing dairy products in order to improve their protein composition and develop new recipes for dairy desserts (creams, puddings, etc.) with high biological value. The use of the research results contributes to the improvement of existing dairy products in order to improve their protein composition and develop new recipes for dairy desserts (creams, puddings, etc.) with high biological value.
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