Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control

In order to expand the range of balanced, high-quality, and safe dairy products, constant work is required to create new technologies, control the quality, as well as to develop new methods for the identification of plant additives. The paper presents some results of the development and quality asse...

Full description

Bibliographic Details
Main Authors: Moskvina N., Golubtsova Y.
Format: Article
Language:Russian
Published: Kemerovo State University 2019-06-01
Series:Техника и технология пищевых производств
Subjects:
pcr
Online Access:http://fptt.ru/stories/archive/52/4.pdf
id doaj-f09a00bcb53b4dd9a27d11969631c2a1
record_format Article
spelling doaj-f09a00bcb53b4dd9a27d11969631c2a12020-11-25T01:29:32ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482019-06-01491324210.21603/2074-9414-2019-1-32-42Dairy Products with Herbal Supplements: Methodical Aspects of Quality ControlMoskvina N.0Golubtsova Y.1Kemerovo State UniversityKemerovo State UniversityIn order to expand the range of balanced, high-quality, and safe dairy products, constant work is required to create new technologies, control the quality, as well as to develop new methods for the identification of plant additives. The paper presents some results of the development and quality assessment of cottage cheese mousse with pumpkin puree using physicochemical methods and molecular genetic analysis. An analysis of organoleptic and physicochemical methods revealed that the quality and safety of Adagio pumpkin (S. rero.) corresponds with the State Standard 7975-2013 and Sanitary Regulations 2.3.2.1078-01. The authors introduce a new method for pumpkin puree production. An experiment demonstrated that pumpkin puree meets organoleptic and physico-chemical indicators stated in the requirements of State Standard 32742-2014. The composition of biologically active nutrients was determined as follows: the content of pectin substances was 2.27 g/100 g, fiber – 1.5 g/100 g, and β-carotene – 2.97 mg/100 g. The paper describes a scientifically-based formula and a new technology for the production of a high nutritional value product, i.e. curd mousse with pumpkin puree. The research also included a quality and safety assessment of the developed mousse. A molecular genetic analysis was used to identify pumpkin in the semi-finished product and dairy product. Based on the GenBank NCBI database, the matK chloroplast genome gene was chosen as the target gene. With the help of various software packages based on the matK gene, universal primers were developed and designed. Optimal parameters for amplifying fragments of species-specific pumpkin DNA were defined experimentally. Electrophoregrams were made to visualize the presence of pumpkin in the puree and cottage cheese mousse. As a result, the classical polimerase chaim reaction (PCR) method was recommended to identify pumpkin in food products with the determination of amplification products in agarose gel using primers developed on the basis of the matK gene of the chloroplast genome.http://fptt.ru/stories/archive/52/4.pdfdairy productsvegetable raw materialsquality controlsafetyidentification of raw materialspcr
collection DOAJ
language Russian
format Article
sources DOAJ
author Moskvina N.
Golubtsova Y.
spellingShingle Moskvina N.
Golubtsova Y.
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
Техника и технология пищевых производств
dairy products
vegetable raw materials
quality control
safety
identification of raw materials
pcr
author_facet Moskvina N.
Golubtsova Y.
author_sort Moskvina N.
title Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
title_short Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
title_full Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
title_fullStr Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
title_full_unstemmed Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
title_sort dairy products with herbal supplements: methodical aspects of quality control
publisher Kemerovo State University
series Техника и технология пищевых производств
issn 2074-9414
2313-1748
publishDate 2019-06-01
description In order to expand the range of balanced, high-quality, and safe dairy products, constant work is required to create new technologies, control the quality, as well as to develop new methods for the identification of plant additives. The paper presents some results of the development and quality assessment of cottage cheese mousse with pumpkin puree using physicochemical methods and molecular genetic analysis. An analysis of organoleptic and physicochemical methods revealed that the quality and safety of Adagio pumpkin (S. rero.) corresponds with the State Standard 7975-2013 and Sanitary Regulations 2.3.2.1078-01. The authors introduce a new method for pumpkin puree production. An experiment demonstrated that pumpkin puree meets organoleptic and physico-chemical indicators stated in the requirements of State Standard 32742-2014. The composition of biologically active nutrients was determined as follows: the content of pectin substances was 2.27 g/100 g, fiber – 1.5 g/100 g, and β-carotene – 2.97 mg/100 g. The paper describes a scientifically-based formula and a new technology for the production of a high nutritional value product, i.e. curd mousse with pumpkin puree. The research also included a quality and safety assessment of the developed mousse. A molecular genetic analysis was used to identify pumpkin in the semi-finished product and dairy product. Based on the GenBank NCBI database, the matK chloroplast genome gene was chosen as the target gene. With the help of various software packages based on the matK gene, universal primers were developed and designed. Optimal parameters for amplifying fragments of species-specific pumpkin DNA were defined experimentally. Electrophoregrams were made to visualize the presence of pumpkin in the puree and cottage cheese mousse. As a result, the classical polimerase chaim reaction (PCR) method was recommended to identify pumpkin in food products with the determination of amplification products in agarose gel using primers developed on the basis of the matK gene of the chloroplast genome.
topic dairy products
vegetable raw materials
quality control
safety
identification of raw materials
pcr
url http://fptt.ru/stories/archive/52/4.pdf
work_keys_str_mv AT moskvinan dairyproductswithherbalsupplementsmethodicalaspectsofqualitycontrol
AT golubtsovay dairyproductswithherbalsupplementsmethodicalaspectsofqualitycontrol
_version_ 1725096571939323904