Prospects for using pine nut products in the dairy industry
Author:
Dyshluk Lyubov1, Dyshluk Lyubov1, Sukhikh Stanislav2, Sukhikh Stanislav2, Ivanova Svetlana1, Ivanova Svetlana1, Smirnova Irina1, Smirnova Irina1, Subbotina Margarita1, Subbotina Margarita1, Pozdnyakova Anna1, Pozdnyakova Anna1, Neverov Evgeniy1, Neverov Evgeniy1, Garmashov Sergey1, Garmashov Sergey1
Affiliation:
1. Kemerovo State University 2. Immanuel Kant Baltic Federal University
Abstract
Abstract: Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for combining with milk. Their water-holding and fat-emulsifying capacities allow their use as stabilizers and emulsifiers. Siberian pine nuts grow wild in the Kemerovo Region, which makes their use as a raw material economically feasible. The article introduces a number of functional dairy products enriched with pine nut products, such as cheese, ice cream, and cottage cheese. Further, it describes the production process and the products’ nutritional value. The chemical composition of new types of dairy products shows that using pine nut oil cake, fat-free flour, paste, and oil enriches them with plant proteins, vegetable fats, vitamins as well as macro- and microelements. Replacing dairy raw materials with plants does not reduce the nutritional value of new dairy products. Dairy foods are rich in protein, fat, and minerals. The vitamin content of new dairy products with functional ingredients is similar to that of dairy-based products. Moreover, using functional products (pine nut oil cake, fat-free flour, paste, and oil) enriches new types of dairy products with tocopherols.
Publisher
Kemerovo State University
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