Abdrakov B. K, Kim F.

Taraz state pedagogical institute, Kazakhstan

KAZAKH NATIONAL DRINK“ASHYMYK” FOR DIET FOOD

It is well known that milk and dairy products are products with high nutritional and biological value. This is explained by the milk proteins which are well balanced inamino-acidcomposition that is well ingested by organism. According to the Institute of Nutrition Academy of Medical Sciences of the Russian Federation, 35-40% of total calories of food consumed by the human should beaccrued on milk and milk products [1].

Meanwhile, the study of dietary intake of the population of our republic shows that these products areused notenough because of the range of poverty, lack of advertising, etc. It may be added that the fermented milk drinks could be used as dietary and health - care products, for example for the prevention and treatment of gastro - intestinal diseases of adults and children. Onthis basis, the aim of the work is to develop the new formulations and technology of fermented milk product “Ashymyk”. During the preparation we studied organoleptic, physical-chemical, microbiological characteristics of the product.

These recommended products were produced from milk with different fat content by ripening with ferment consisting of kefir grains and pure cultures of lactic streptococcusand dairy yeast.

Milk was being soured at 18-24˚S for 8-16 hours. Raw grain (corn, wheat, barley and others) after pretreatment on the separator, washing and separation of flower shells. It was crushed and mixed with water in a ratio of 1:20. Then this mixture was boiled, and then kept for 3-4 hours to complete cooking at a room temperature. To prevent the formation of globs due to cohesiveness of the granular mass in the beginning of cookingit was stirred vigorously while adding hot water. When the time-exposure it was again cooked for 45-60 minutes. The mixture was cooled to a room temperature, after which the fermented milk and water was added until the consistency[4].

The finished product was cooled to a temperature of 8-11˚C and matured until the desired 75-80˚of acidity. The results showed that the mass cooked in a ratio of 1:10 (grain sourdough mixture with water) has earned high praise of tasting committee. It is noted that the product has a pleasant, refreshing taste and aroma of fermented milk.

The data indicate that the developed formulation and technology of beverage preparation ensures the preservation of all biologically active substances in the finished product. The chemical composition of the product with the use of different grain raw materials is shown in

Table №1   

The chemical composition of the drink "Ashymyk"

“Ashymyk” drink	Energyvalue	Contents
		Water, %	Proteins, %	Fat ,%	Carbohydrate, %	Organicacids	Minerals,%	Vitamins
								«В1»	«В2»	«С»
1	2	3	4	5	6	7	8	9	10	11
Usingwheat	22	93,2	3,0	0,06	2,3	0,80	0,44	0,16	0,29	0,7
Graincorn	23	92,0	3,0	0,10	2,4	0,80	0,48	0,19	0,35	0,9
Ricecereal	21	93,1	2,5	0,05	2,8	0,85	0,33	0,04	0,17	0,3

As seen from the data, the drink has high content of vitamins B1, B2, and C, probably due to the presence of grain raw product which is known as the source of these substances.

Analysis of themicroflora of drink “Ashymyk” showed that its composition is dominated by lactic acid bacteria Streptococuslactis, Streptococuscremorus, Streptococusdiacetilactis. As you know, the aforementioned microorganisms are pathogens of lactate and alcohol fermentation taking place in the preparation of fermented milk products.

Within the microorganisms, we found auto-foundation lactic acid bacteria such as Streptococusacetonicus, Streptococuscitoverus and others. These microorganisms form of milk sugar, and more specifically from pyroracemic acidsuch flavoring important substances as diacetyl, acetaldehyde and acetone.

The presence of these bacteria gives the product a sharp, refreshing taste and aroma. The product has the yeast which are the activators of alcoholic fermentation. Yeast cleave thepyroracemic acid into acetaldehyde and carbon dioxide. Acetaldehyde is then restored into ethyl alcohol[2].

Lactic acid bacteria are theantagonists of intestinal bacterial. Thenormalization of intestinal microfloraoccursundertheir influence, under their "onslaught". Experts know that the lactic acid bacteria stimulates the production of interferon in the body, and it mobilizes the body's defenses to fight against cancer cells. Therefore, for some time past the milk products are used as a prophylactic agent against cancer[3].

Furthermore, the addition of raw grain into the drink increases thecontent of essential amino acids, vitamins and mineral elementsin comparison with conventional lactic acid drinks. The product is enriched with dietary fiber grain material that plays an important role in the normalization of intestinal microflora.

Thus, we have developed a recipe and technology of fermented milk drink “Ashymyk” with grain. The proposed product has a high biological value and excellent palatability and can be used in diets.

References:

1. SergeevV.N.“Dairy products in the rational structure of nutrition” In “Development of processes for the combined food.” M., 1988, p.81

2. Gorbatova K.K.“Biochemistry of milk and dairy products” №1, Agropromizdat, 1986, p. 110-111

3. Tarasova I.V.“Nutrition and Health”, Almaty, Kazakhstan, 1990 p.176

4. Spandiyarov E.S., Abdrakov B.K.“Line for production of fermented milk drink” Zhambyl. INTI, №25,1990