"фараби əлемі" атты халықаралық ғылыми конференция материалдары
FORTIFICATION OF KUMIS WITH VARIOUS FOOD ADDITIVES
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thesis114326
| FORTIFICATION OF KUMIS WITH VARIOUS FOOD ADDITIVES
Tamshybay A.S. al-Farabi Kazakh National University, Almaty, Kazakhstan tamshibay.aydana@gmail.com The sector of the world beverage industry as well as the market of functional drinks is stimulated by consumers looking for special health benefits from their products and beverages. Functional drinks, however, are beverages with health benefits beyond their nutritional value, positively affecting one or more target functions in the body to achieve well-being of the organism. Kumis along with the organization of industrial production has broad prospects for its use as an effective functional drink. Traditional kumis is basically fermented mare’s milk which has a slightly sour taste with a small percentage of alcohol (caused by the lactic acid fermentation). The product of this fermentation is a low alcoholic (1-2%), with a slight degree of sourness. Functional drinks often contain ingredients such as fruits and vegetables along with herbs, vitamins or minerals. Therefore as additives, there used citric acid, honey, peach juice and pomegranate juice with 1x10 proportion using photoelectric colorimeter. Optical density of each is measured in the 1, 2, 4 and 8 day. During measuring the optical density on a photoelectric colorimeter a blue light filter and cuvettes with an absorbing light layer of 5 mm are used. And the measurement was conducted on a spectrophotometer at a wavelength of 580 nm - in cuvettes with an absorbing light layer thickness of 10 mm. This method gives comparable estimates for key growth parameters. As a result, all those additives, except pomegranate juice, performed highest optical density, which means that citric acid, honey and peach juice can be used as additives to the kumis drink. Scientific adviser: Akimbekov N.Sh., PhD, Assistant Prof. жүктеу/скачать 2,79 Mb. Достарыңызбен бөлісу:
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