Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition
Using the methods of mathematical modeling, we developed formulations for the immunostimulating fresh-mixes. We determined the percentage of plant raw materials, which corresponds to maximum potassium content in the formulation and the content of glutin within 1…5 %. In this case, the content of oxy...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-01-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/120880 |
| Summary: | Using the methods of mathematical modeling, we developed formulations for the immunostimulating fresh-mixes. We determined the percentage of plant raw materials, which corresponds to maximum potassium content in the formulation and the content of glutin within 1…5 %. In this case, the content of oxylizine and hydroxyproline, the source of which is glutin, was regulated within a range of 0.15… 0.2 g/100 g. The limiting value in mathematical modeling of the developed formulations was an energy value in fresh-mixes, which amounted to 60 kcal.
We determined biological activity of the obtained drinks. The fresh-mix "Potasium mix" has a biological activity of 250 standard units, "Potasium-mix plus" – 1,596 standard units. When developing the fresh-mix "Potasium-mix plus", we established the synergistic effect through the introduction to the formulation of the fresh-mix of spicy-aromatic raw material, turmeric, and the raw material of protein nature − glutin.
Assessment of the quality of these products showed that the weight of significance of the fresh-mixes "Potasium-mix" and "Potasium-mix рlus " amounted to 0.94 and 0.98 units, respectively.
By employing the ALST test, we identified storage conditions for the developed fresh-mixes. It was established that when storing the beverages can be stored for 5 days at a temperature of (5±1) °C in an air-tight container without changes in microbiological and sensory indicators |
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| ISSN: | 1729-3774 1729-4061 |