Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks

UDC 637.03

Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks

Orlova O.Y. , Nasonova Y. K.

This work examines the possibility of using milky-wax ripeness walnutsin the manufacture of fermented milk drinks.Fruits of milky-wax ripeness walnuts contain a complex of functional ingredients that allow using them as raw material for the production of functional additive with high consumer properties.Kernels and leaves of milky-wax ripeness walnutscontain naphthoquinones, flavonoids, diarilgeptanoidy. Their antitumor, antimicrobial activity, free radicals binding capacity established. Also green fruits are rich in vitamin P, organic acids, mineral salts, tannins, juglone (5-hydroxy-1,4-naphthoquinone).The optimal dose of used supplement was determined by defining of organoleptic characteristics of samples.Starter cultures were selected and the effect of additives on the quality and properties of developed of fermented milk drinks clots with functional properties were studied.
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Keywords: walnut; fermented milk drink; dairy products; juglone; functional nutrition.

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