Substantiation of technological approaches to the creation of functional products based on milk and carrot compositions

Far Eastern State Agrarian University, 86, Politeknicheskaya Str., Blagoveschensk, Russia

^* Corresponding author: bibik7irina@mail.ru

Abstract

Scientific research and practice show that a certain part of the population of the Russian Federation is deficient in essential food nutrients, such as β-carotene, vitamin C and bioflavonoids. In this regard, there is a problem of creating food products with a functional orientation of an expanded range. It is also important that such products have at least one of the specified physiological effects, the list of which is given in the Russian national standard - GOST R 54059-2010. As a working hypothesis, it was assumed that there is a possibility and feasibility of extracting β-carotene from carrots by the fatty component of cow's milk, followed by an increase in its content in milk lipid-containing food systems by separation. Implementation of the developed technological system for preparing a protein-lipid dispersed system based on cow's milk and carrots made it possible to obtain creamy-carrot compositions with a mass fraction of fat in the range of 10 - 20%. Thermal acid coagulation of proteins in such food systems with a solution of ascorutin made it possible to obtain orange-colored coagulates containing the antioxidant complex - β-carotene + vitamin C + rutin. Based on the results of the studies, it was concluded that these products make it possible to expand the range of functional food products with a given physiological effect.