VINE MILK FORMULATION, TECHNOLOGY AND BIOLOGICAL EVALUATION
PDF (English)

Как цитировать

Simonia, A., Bakuridze, L., Gokadze, S., Berashvili, D., & Bakuridze, A. (2023). VINE MILK FORMULATION, TECHNOLOGY AND BIOLOGICAL EVALUATION. Сборник научных трудов ТГМУ, 56, 134–140. извлечено от https://journals.4science.ge/index.php/CSW/article/view/2298

Аннотация

According to recent studies, the demand for vegetable milk is increasing daily. This is due to the fact that almost 75% of the adult population suffers from lactose intolerance. In addition, people choose vegetable milk for a variety of reasons, such as caring for animals, allergies to milk are also common, and so on. Of particular interest are the remnants of vine processing - in the form of  Grape seeds, which are rich in biologically active substances. Getting an alternative to cow’s milk product from Grape Seeds is one of the most pressing problems for the modern medicine and food industry. The aim of the research is to determine the formulation of milk from Georgian grapes: Rkatsiteli and Chkhaveri grapes seeds and to develop technologies. Research Results: Conditions for extraction of extractive and biologically active substances from Rkatsiteli and Chkhaveri Seeds have been studied.  Based on biopharmaceutical studies, the recipe of Seeds Rkatsiteli and Chkhaveri milk is provided with the following composition:%: aqueous extract of Rkatsiteli / Chkhaveri Seeds - 99.75, agar - 0,1, potassium hydrocarbonate - 0,1, Svitle - 0,05; By staining, microscopic examination has shown that the supplied Rkatsitel and Chkhaveri milk belong to oil / water (I series) emulsion; Organoleptic and physico-chemical characteristics of Rkatsiteli and Chkhaveri milks have been studied. The supplied milk has a whitish (Rkatsite-li), white-pink (Chkhaveri) color, characteristic characteristic aroma of grapes and a weak sweet taste; Their density is found to be in the range of 1,025-1,03, viscosity at 200C is 1.74-2,2 sp, and pH is in the range of 5,5-6,3. The milk supplied according to the data obtained is similar to animal (cattle) milk; The antioxidant activity of Rkatsiteli and Chkhaveri milks has been studied in vitro by spectrophotometric measurement of 1,1-diphenyl-2-picrylhydrazyl. It is established that Rkatsiteli milk is distinguished by its predominant activity. Rkatsiteli and Chkhaveri milk retain stability in refrigerated conditions (80C ± 20C / 60 ± 5% RH) for 15 days.

PDF (English)

Библиографические ссылки

Laís Zandona, Caroline Lima and Suzana Lannes - Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health, CHAPTER METRICS OVERVIEW,2020 Reviewed: October 14th, 2020 Published: November 4th,2020 DOI: 10.5772/intechopen.94496.

Rainer Haas, Alina Schnepps, Anni Pichler and Oliver Meixner - Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption, Sustainability 11(18):5046 September 2019 doi:10.3390/su11185046

Anna Paul, Vikas Kumar, Satish Kumar, Rakesh Sharma - Milk Analog: Plant based alternatives to conventional milk,production, potential and health concerns Article in Critical Reviews in Food Science and Nutrition, October 2019 DOI:10.1080/10408398.2019.1674243.

Outi Makinen, Emanuele Zannini, Viivi WanHalinna,Elke K Arendt - Foods for Special Dietary Needs: Non-Dairy Plant Based Milk Substitutes and Fermented Dairy Type Products Article in Critical Reviews in Food Science and Nutrition·January 2015.

Habtamu Fekadu Gemede - Potential Health Benefits and Adverse Effects Associated with Phytate in Foods: A Review Potential Health Benefits and Adverse Effects Associated with Phytate in Foods: A Review Article · January 2014,

Hwana Han, Jae Kwon Choi, Joheun Park, Hae Cheon Im, Jae Heum Han, Moon Haeng Huh & Yoon-Bok Lee (2021) Recent innovations in processing technologies for improvement of nutritional quality of soymilk, CyTA - Journal of Food, 19:1, 287-303.

Lutz Grossmann Amanda J. Kinchla Alissa Nolden David Julian McClements - Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives, comprehensive reviews in food science and food safety 2021 DOI: 10.1111/1541-4337.12718

Patrick McCue, Kalidas Shetty - Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review Article in Critical Reviews in Food Science and Nutrition · September 2004 DOI: 10.1080/10408690490509591.

Samina Kauser, Shafeeqa irfan, Dr Rashida Perveen,Bakhawar shafique - A Critical Review on Alpha Tocopherol:Sources, RDA And Health Benefits Article · September 2020,

Massimo Lucarini, Alessandra Durazzo, Johannes Kiefer, Antonello Santini, Ginevra Lombardi-Boccia, Eliana B.Souto, Annalisa Romani, Anja Lampe, Stefano Ferrari Nicoli,Paolo Gabrielli, Noemi Bevilacqua, Margherita Campo, Massimo Morassut and Francesca Cecchini - Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy. Published: 21 December 2019, Foods 2020, 9, 10;

Ivana Dimi´c , Nemanja Tesli´c, Predrag Putnik, Danijela Bursa´c Kova¡cevi´c, Zoran Zekovi´c, Branislav Šoji´c,Živan Mrkonji´c, Dušica Colovi´c, Domenico Montesano and Branimir Pavli´c - Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants, Published: 2020, 9, 568.

Скачивания

Данные скачивания пока недоступны.