EVALUATION OF ORGANOLEPTIC INDICATORS AND PROTEIN CONTENT IN EXTRACTS OF THE BIOSTIMULATOR “MEGASVIT”
DOI:
https://doi.org/10.31073/foodresources2026-26-08Keywords:
agrarian policy, food industry, food, food and processing industry, safety and quality of food products, agro-industrial complex, agricultureAbstract
The article presents an organoleptic assessment and content of vegetable protein-protein protein in extracts of the biostimulator "Megasvit", made on the basis of a mixture of seven plant ingredients. It was found that when the biostimulator was administered to experimental groups of cows, the hemoglobin content in the blood increased by 6.6%, and the mass fraction of fat and protein in milk increased by 0.32% and 0.37%, respectively. During the production of fermented milk cheese, the yield of the finished product from 100 kg of milk increased by 4.5%, and the duration of clot formation decreased by 1.0 - 1.5 hours compared to the control.
The relevance of the research topic is due to the fact that, despite the established advantages of the biostimulator "Megasvit", the mechanism of its action remains insufficiently substantiated. This is due to the limited assessment of the quality of individual extracts included in its composition, in particular, by organoleptic indicators and protein composition.
The purpose of the research was to evaluate the extracts included in the seven-component biostimulator "Megasvit" by organoleptic properties and protein content.
Materials and methods of research. The taste, smell, consistency and color of the extracts were determined by the organoleptic method.
The protein content was studied using the "GeneQuant 1300" device. The diversity of organoleptic characteristics of the studied extracts and significant variability of protein content were established: from the highest value - 0.67% in the extract from stevia leaves to the lowest - 0.02% in the extract from cherry leaves and branches. The total protein content in the biostimulator "Megasvit" was 1.81%.
It has been proven that vegetable proteins are effective components, as they not only increase the protein content in dairy products, but also improve their organoleptic characteristics - taste, smell, color and consistency.
The prospect of further research is to evaluate the amino acid composition of the developed variants of the biostimulant and individual plant components included in its composition.
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Copyright (c) 2026 Т. М. Рижкова, А. В. Марнтинов, Н. І. Скляр, С. Г. Даниленко, В. В. Бондарчук , О. П. Вергелес
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