Curds product with vegetable complex from green buckwheat

Chemical composition, functional-technological and therapeutic properties of the vegetable complex (VC) from green buckwheat intended to be added to the curds product have been studied. Taking into account normalized physical-chemical indices (mass share of moisture not more that 60%, titratable acidity - nor more than 160 °T) and harmonized taste, smell and color it was established that quantity of the vegetable complex in the recipe should be 30% of the curds base mass. The way to introduce the vegetable complex in the curds base has been determined: by swelling at the temperature 40 °С during 30 min in small quantity of water with regulation of the mass share of moisture by additional introduction of whey powder (10%). The developed product has the following physical-chemical characteristics: the mass share of moisture - not more than 60%, acidity - not more than 190 °T, activity of water at the end of shelf life - 0,90. It was found that the curds products micro ora depending on the components composition changes during the storage time as follows: from 42 to 7·103 cfu/g (traditional recipe) and from 2,8 to 5·103 cfu/g for the curds product with vegetable concentrate from green buckwheat. The summary antioxidant activity was as follows (by quercetine): control-0,0107 mg/g, trial - 0,014 mg/g. Addition of the vegetable complex of green wheat to the recipe of the curds products promotes fortification of the latter with important biologically active substances possessing antioxidant properties. It was found that chosen vegetable complex positively effects quality indices of the curds product taking into account formation of organoleptic and physical-chemical indices.

vegetable complex, green buckwheat, polisaccharide, development of the recipe, curds product