USE BLACK QUINOA FLOUR IN THE PRODUCTION SOFT CHEESE
Abstract
Creating products of animal origin with increased nutritional and biological value to meet the needs of the population is becoming an increasingly difficult task. Therefore, the development of new food products using plant raw materials is an urgent direction. The purpose of this work is to study the effect of a vegetable additive on the organoleptic, physicochemical and microbiological indicators of fresh soft Adyghe cheese. As an additive, quinoa was chosen, which was introduced in the form of flour in the amount of 5 %, 10 % and 15 % of the weight of the control sample. This supplement contains easily digestible proteins (14–20 %) and a large amount of fiber (7 g per 100 g of product). When conducting research, generally accepted methods of organoleptic, physicochemical, microbiological indicators using modern devices were used. According to organoleptic indicators, sample No. 2 (5 % black quinoa flour) has the best indicators. This additive practically did not affect the organoleptic parameters of any cheese, the sample received a pleasant nutty taste. Sample No. 4 (15 % black quinoa flour) received the lowest points. In this sample, there is an oversaturation of the curd mass with black quinoa flour, as a result of which the sample has a too pronounced nutty flavor and a brittle consistency. According to physico-chemical and microbiological indicators, all manufactured samples correspond to the current DSTU4395:2005. In samples No. 2, No. 3, and No. 4, the percentage of mass fraction of moisture increased by 0.5, 1.5, and 3.5, respectively, compared to sample No. 1 (control). The indicator of active acidity has also increased, but is within the norm of current regulatory documents. Microbiological indicators of the samples were performed after the expiration date. To determine the microbiological indicators, the best organoleptic indicators sample No. 2 (5 % black quinoa flour) and an analogue were selected. According to the results of microbiological studies, bacteria of the Escherichia coli group and pathogenic microorganisms, such as Salmonella, Listeria monocytogenes, were not detected. Conclusions. Thus, for the production of soft cheese from quinoa, a quinoa content of 5 % is recommended, which will allow to obtain a product with high biological and nutritional value.
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