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March 2015 (published: 27.02.2015)
Number 1(23)
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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.
Keywords: walnut; fermented milk drink; dairy products; juglone; functional nutrition.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks
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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Read the full article
Keywords: walnut; fermented milk drink; dairy products; juglone; functional nutrition.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License