Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials

• Main Authors: Nusrat Heydar GURBANOV, Natavan Safar GADIMOVA, Rena Islah GURBANOVA, Nazilya Abdul AKHUNDOVA, Aynur Amirkhan BABASHLI
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: combined kefir; horse beans; germination of sprouted seeds; bean milk and cow's milk; beverage technology
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200517&lng=en&tlng=en
• ISSN: 0101-2061; 1678-457X

Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink such as kefir using milk from sprouted horse bean seeds and natural cow's milk. The possibility of obtaining and applying bean milk from germinated sprouted seeds for the development of the technology of combined fermented milk kefir beverage has been investigated. The mode and technology of obtaining bean milk and kefir drink with it was justified. The inclusion of bean milk from germinated seeds of horse beans, which are completely free from the presence of anti-nutritional components and the action of antitrypsin and hemagglutinin enzymes, is successfully combined with natural milk to develop a new assortment of milk-vegetable sour-milk beverage. Organoleptic evaluation and quality characteristics of acidity showed that the use of milk from beans sprouted seeds instead of part of the milk in the manufacture of kefir drinks, leads to the preparation of samples with improved technological parameters and contributes to the development of healthy milk microflora.