SOURCES OF RESOURCES OF BEEKEEPING  IN YOGURTS TECHNOLOGY


Ph.D., Professor J. P. Pavlova,

associate professor V. I. Bobchenko,

Ph.D., associate professor L. A. Tekuteva,

Ph.D., associate professor O.M. Son,

master E. Y. Latsis

Department of Products Expertise of Economics and Management School of the Far Eastern Federal University, Vladivostok

 

Abstract


         Motivation of developing fermented milk products of mass consumption with

improved consumer properties is given.

          The possibility of the use of apiculture products in the technology of dietary supplements is showed.

Impact of different concentration of pollen on formation of organoleptic characteristics of yogurt is determined.

Impact of pollen on increase of biological value of experimental samples of yogurts and meeting the daily intake of vitamins and iron for men and women is described.

It is noted that the sample as for level of microorganisms and potentially hazardous substances is considered to be safe.

The possibility of using pollen in yogurts technology to increase their bioavailability and improve composition has been experimentally confirmed.


Keywords: bee products, yogurt, biological value, tovarovednaja properties.

       The concept of functional food in recent years becomes active research to develop new products with preventive properties, increased food and biological value.
       To achieve such properties of the products of mass consumption, which include dairy, given their consumption growth is possible due to their enrichment.
The basis for the enrichment and giving preventative properties to foods can be bee products [1, 2].

Honey is a complex mixture which includes water, carbohydrates (fructose, glucose, sucrose), dextrin, minerals, organic acids, proteins, non-protein nitrogenous compounds, enzymes (invertase, amylase and glikogenaza), vitamins (B1, B2 , B3, B5, B6, H, K, C, E, P), antibacterial agents, essential oils and dyes.

The high content of easily digestible sugars - glucose and fructose distinguishes honey from other foods rich in carbohydrates.

Among the apiculture products propolis is pointed out with its powerful antibacterial and antiviral action.

Valuable bee products with high biological activity include pollens (obnozhka), which represents complex concentrate of biologically active substances. Along with water and cellulose pulp lumps in the pollen include proteins, glucose, fructose, macronutrients K, Ca, P, Fe, Mg and trace elements (Mn, Cr, Zn, I et al.) as well as selenium, lipids (hydrocarbon, wax and more than 40% of essential fatty acids), vitamins C, D, E, B group, P, PP, K, rutin, β- carotene.
         In the pollen lipids and phospholipids are found, which are essential components of cellular structures, particularly membranes, and perform a variety of physiological and biochemical functions [3].

Extensive use of apiculture products is found in dietary supplements technology with the justification and recommendations for their use in diseases of the gastrointestinal tract and the cardiovascular as well as for strengthening immunity, during exhaustion, for body's defense and others [4].

The aim of our study was to conduct research on the use of new essential components of food - sources of resources of beekeeping in yogurts technology.

Composition additive in this study was pollen (biopat, bee obnozhka) obtained from bees of Primorskiy region manufacturers.

To determine the effect of the composition additive on formation of tovarovednyh properties five samples of yogurt were prepared with different concentration of pollen from 1 to 15% per 100 grams of dairy mixture.

Tovarovednaja characterization of products developed was determined by a range of indexes - organoleptic, physico-chemical, safety.

Organoleptic evaluation of yogurts was performed using the system of quantitative criteria for sensory evaluation of dairy products.

Among all the samples sample has the most harmonious taste and flavor the optimum concentration of pollen in yoghurt is 3%.

It may be noted that assay of protein increased up to 0.3%, assay of dry matters – up to 2% and nonfat milk solids – up to 2.6% if compared with a control sample.

The results showed that in yogurt the content of vitamin C increased up to 4.4 mg /%, of β-carotene and Fe was 1.6 and 0.75 mg /% accordingly.

The tested samples as for microbiological parameters and level of potentially dangerous substances meet the requirements of the Federal Law ¹ 88 "Technical regulations for milk and milk products" and are safe.

Adding apiculture products can increase the nutritional value and improve the composite structure of yogurt and enrich it with nutrients.

 

List of references:

1.                     Rakityanskaya, S.V. The antimicrobial properties of the pollen - Supplements Honey / S.V. Rakityanskaya , I.A. Eremin , M.A. Subbotin // Storage and processing of agricultural raw materials . - 2000.- ¹ 5. – Ð.44-46.

2.                     Subbotin, M.A. Physiological value and technological possibilities of using bee products / MA Subbotin , SV Rakityanskaya // Storage and processing of agricultural raw materials . - 2003. - ¹7 – Ð.66 – 68.

3.                     Prisyazhnaya, S.P. Prospects for the use of pollen (flower pollen) in the manufacture of products / S.P.Prisyazhnaya, EA Gartovannaya LI, Uvarov // Dalenevostochny Agricultural Gazette Blagoveshchensk: Publishing Dahl GAU, 2008. – Ð.67 -70.

4.                     Gruzians EV The use of propolis in food emulsions obtained using ultrasound / EV Georgians // Food industry .- 2010. - ¹2 – Ð.54-56.