Research of the effect of willow-herb products in the preparation of kefir on the composition of fatty acids

Abstract

Abstract Fatty acids are important for the human body, and are involved in many biochemical processes. Unsaturated fatty acids are considered to be the most preferred. Some unsaturated fatty acids cannot be synthesized in the body and must be supplied with food. These unsaturated fatty acids include the omega 6 and omega 3 groups, the most significant of which are linoleic, arachidonic, and linolenic. Medicinal plants that contain a high amount of biologically active components can serve as a promising source of enrichment of fermented milk products. Willow-herb was selected as a source of enrichment. Herb grass contains a large number of biologically active substances, has many medicinal properties, and there are no references to its use as food fortifiers of animal origin in the literature. The paper shows the possibility of using the extract of willow-herb in the technology of kefir preparation. The extract was added at the starter stage, with its replacement with an equal amount of milk. For fermentation of milk and getting kefir are used mesophilic lactobacilli producer Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris and the yeast Sacharomyces cerevisae. The composition of fatty acids in the obtained enriched kefir samples was studied using gas chromatography. The results obtained when comparing the control and experimental samples showed that the addition of willow-herb extract contributed to an increase in such unsaturated fatty acids as oleic, linoleic, linolenic, arachinic, and saturated fatty acids palmitic and begenic.