Vegetable ingredient in cheese product
DOI:
https://doi.org/10.5219/1207Keywords:
cheese product, sesame seeds, nutritional value, functional productAbstract
Sesame seeds are a functional food ingredient with vasoprotective, antioxidant, prebiotic, chondro- and osteoprotective characteristics. In this study, sesame seeds were used to enrich a cheese product. The dose, method and technological production stage of the cheese product in which to add sesame seeds were determined, in addition to the effect of sesame seeds on the product’s quantitative indicators. The nutritional value of sesame seeds, their total amino acid and fatty acid compositions and microbiological parameters were evaluated, depending on the method of the filler temperature treatment. The appropriate heat treatment method was holding the functional component in milk at 73 ±2 °C for 25 min, followed by cooling to 30 ±2 °C. Adding the filler into the cheese mass before moulding the cheese head was determined as the appropriate technological step to introduce the previously prepared sesame seeds. The cheese product was found to have the best sensory characteristics at the 3% sesame seed dose compared with the doses of 1% and 5%. The cheese product enriched with sesame seeds can be recommended as a functional product for systematic consumption without restrictions for all groups in a healthy population.
Downloads
Metrics
References
Aravina, K. I., Arsenyeva, T. P. 2016. Razrabotka sostava i tehnologii mjagkogo syrnogo produkta s ispol'zovaniem vysokobelkovoj muki amaranta (Development of the composition and technology of a soft cheese product using high-protein amaranth flour). Scientific journal NRU ITMO, no. 4, p. 17-25. (In Russian). https://doi.org/10.17586/2310-1164-2016-9-4-17-25 DOI: https://doi.org/10.17586/2310-1164-2016-9-4-17-25
Asgary, S., Rafieian-Kopaei, M., Najafi, S., Heidarian, E., Sahebkar, A. 2013. Antihyperlipidemic effects of Sesamum indicum L. in rabbits fed a high-fat diet. The Scientific World Journal, vol. 2013, p. 5. https://doi.org/10.1155/2013/365892 DOI: https://doi.org/10.1155/2013/365892
Deng, S., Zhou, J. L., Fang, H. S., Nie, Z. G., Chen, S., Peng, H. 2018. Sesamin protects the femoral head from osteonecrosis by inhibiting ROS-induced osteoblast apoptosis in rat model. Frontiers in Physiology, vol. 9, p. 8 https://doi.org/10.3389/fphys.2018.01787 DOI: https://doi.org/10.3389/fphys.2018.01787
FAO WHO. 1974. Energy and White Requirements: Report of the FAO/WHO Ad Hoc Joint Committee of Experts. Available at: http://apps.who.int/iris/bitstream/10665/92451/1/WHO_TRS_522_rus.pdf
Federal Center for Hygiene and Epidemiology of Rospotrebnadzor. 2009. The physiological requirements for energy and nutrients for various groups of the population of the Russian Federation. Docket no. 2.3.1.2432-08. Available at: https://files.stroyinf.ru/Data2/1/4293756/4293756229.pdf
Gerstenmeyer, E., Reimer, S., Berghofer, E., Schwartz, H., Sontag, G. 2013. Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye. Food Chemistry, vol. 138, no. 2-3, p. 1847-1855. https://doi.org/10.1016/j.foodchem.2012.11.117 DOI: https://doi.org/10.1016/j.foodchem.2012.11.117
Gorlov, I. F., Nelepov, J. N., Slozhenkina, M. I., Korovin, E. J., Simon, M. V. 2014. Razrabotka novyh funkcional'nyh produktov na osnove ispol'zovanija proroshhennogo nuta (Development of new functional products based on the use of sprouted chickpea). All about Meat, vol. 17, no. 1, p. 28-31. (In Russian).
GOST 32901-2014: 2016. Milk and dairy products. Methods of microbiological analysis (as amended) - Government Standard.
GOST 34454-2018: 2019. Dairy products. Determination of the mass fraction of protein by the Kjeldahl method) - Government Standard.
GOST R 8.894-2015: 2016. State system for ensuring the uniformity of measurements. Milk and milk products. Infrared thermogravimetric method for determining the mass fraction of moisture and dry matter) - Government Standard.
GOST R ISO 22935-2-2011: 2011. Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation - Government Standard.
GOST R ISO 2446-2011: 2012. Milk. Method of determination of fat content - Government Standard.
Katserikova, N. V., Lipatova, Y. S. 2009. Kunzhut kak istochnik kal'cija v racione lic pozhilogo vozrasta (Sesame as a source of calcium in the diet of the elderly). Food Industry, no. 2, p. 44-49. (In Russian).
Katserikova, N. V., Solopova, A. N., Lipatova, Yu. S. 2011. Razrabotka tvorozhnyh izdelij s kunzhutom gerodieticheskogo napravlenija (Development of curd products with sesame seeds of the herodietic direction). Technique and technology of food production, vol. 22, no. 3, p. 97-101. (In Russian).
Kong, P., Chen, G., Jiang, A., Wang, Y., Song, C., Zhuang, J., Xi, C., Wang, G., Ji, Y., Yan, J. 2016. Sesamin inhibits IL-1-stimulated inflammatory response in human osteoarthritis chondrocytes by activating Nrf2 signaling pathway. Oncotarget, vol. 7, p. 83720-83726. https://doi.org/10.18632/oncotarget.13360 DOI: https://doi.org/10.18632/oncotarget.13360
Kumar, M. C., Sathisha, U. V., Dharmesh, S., Appu Rao, A. G., Singh, S. A. 2011. Interaction of sesamol (3,4-methylenedioxyphenol) with tyrosinase and its effect on melanin synthesis. Biochimie, vol. 93, no. 3, p. 562-569. https://doi.org/10.1016/j.biochi.2010.11.014 DOI: https://doi.org/10.1016/j.biochi.2010.11.014
Kumar, M. C., Singh, S. A. 2015. Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications. Journal of Food Science and Technology, vol. 52, no. 5, p. 2934-2941. https://doi.org/10.1007/s13197-014-1334-6 DOI: https://doi.org/10.1007/s13197-014-1334-6
Lysikov, Y. A. 2012. Aminokisloty v pitanii cheloveka (Amino acids in human nutrition). Clinical and Experimental Gastroenterology, vol. 88, no. 2, p. 88-105. (In Russian).
Majdalawieh, A. F., Mansour, Z. R. 2019. Sesamol, a major lignan in sesame seeds (Sesamum indicum): anti-cancer properties and mechanisms of action. European Journal of Pharmacology, vol. 855, p. 75-89. https://doi.org/10.1016/j.ejphar.2019.05.008 DOI: https://doi.org/10.1016/j.ejphar.2019.05.008
Martinchik, A. N. 2011. Pishhevaja cennost' semjan kunzhuta (Nutritional value of sesame seeds). Voprosy Pitaniia, vol. 80, no. 3, p. 41-43. (In Russian).
Mazhaeva, T. V., Kozubskaya, V. I., Sinitsyna, S. V. 2017. Current issues of the implemention of hazard analysis critical control point (haссp) principles in public catering facilities. Hygiene and sanitation, vol. 96, no. 12, p. 1151-1154. https://doi.org/10.18821/0016-9900-2017-96-12-1151-1154 DOI: https://doi.org/10.18821/0016-9900-2017-96-12-1151-1154
Nakano, D., Kwak, C. J., Fujii, K., Ikemura, K., Satake, A., Ohkita, M., Takaoka M., Ono, Y., Nakai, M., Tomimori, N., Kiso, Y., Matsumura, Y. 2006. Sesamin metabolites induce an endothelial nitric oxide-dependent vasorelaxation through their antioxidative property-independent mechanisms: possible involvement of the metabolites in the antihypertensive effect of sesamin. The Journal of Pharmacology and Experimental Therapeutics, vol. 318, no. 1, p. 328-335. https://doi.org/10.1124/jpet.105.100149 DOI: https://doi.org/10.1124/jpet.105.100149
Patent for the invention of the Russian Federation. Fruit candies with honey and sesame. Patent owner: Poddubny, I. E., Zhurbenko, E. V. Int.A23G3/00, A23G3/48. Russian Federation. Patent no. 2699191C1, 03-09-2019.
Patent for the invention of the Russian Federation. Ice cream composition. Patent owner: Ovchinnikov, A. S., Drevin, V. E., Venetian, A. S., Dolgov, A. I., Pimkina, L. E. Int.A23G9/32. Russian Federation. Patent no. 2589793C1, 10-07-2016.
Patent for the invention of the Russian Federation. Method for producing cheese product. Patent owner: Ryabkova, D. S., Gavrilova, N. B., Rybchenko, T. V., Molyboga, E. A. Int.A23C19/055. Russian Federation. Patent no. 2431409C1, 20-10-2011.
Patent for the invention of the Russian Federation. Method for producing soft cream-acid cheese «Caviar». Patent owner: Kharenko, E. N., Novikov, A. V., Sviridenko, Yu. Ya., Mordvinova, V. A. Int.A23C19/068, A23C19/076. Russian Federation. Patent no. 2403793C1, 20-11-2010.
Patent for the invention of the Russian Federation. Method for the production of a fermented milk product enriched with phyto-components and prebiotic. Patent owner: Klimenko, A. I., Kryuchkova, V. V., Skripin, P. V., Druker, O. V., Kontareva, V. J., Gorlov, I. F., Mosolova, N. I., Belik, S. N., Mishhenko, A. A. Int.A23C23/00 (2006.01), A23C19/076 (2006.01). Russian Federation. Patent no. 2681291, 15-12-2017.
Patent for the invention of the Russian Federation. Method for the production of enriched curd product. Patent owner: Kryuchkova, V. V., Verovskij, A. A., Pavlenko, V. A., Mosolova, N. I., Belik, S. N., Kokina, T. J., Skripin, P. V. Int.A23C9/13. Russian Federation. Patent no. 2601121, 24-06-2015.
Patent for the invention of the Russian Federation. Method for the production of biscuit cake mix. Patent owner: Koneva, M. S., Bugaets, N. A., Kaloeva, A. K. Int.A21D13/80. Russian Federation. Patent no. 2631693C1, 26-09-2017.
Patent for the invention of the Russian Federation. Method for the production of butter crackers. Patent owner: Pashchenko, L. P., Ostroborodova, S. N., Pashchenko, V. L. Int.A21D13/08. Russian Federation. Patent no. 2315480C1, 27-01-2008.
Sanzharovskaya, N. S., Sokol, N. V., Khrapko, O. P. 2018. Ispol'zovanie netradicionnogo syr'ja v tehnologii syrcovyh prjanikov (The use of non-traditional raw materials in raw gingerbread technology). Vestnik KrasGAU, no.1, p. 147-154. (In Russian).
Shimizu, S., Fujii, G., Takahashi, M., Nakanishi, R., Komiya, M., Shimura, M., Noma, N., Onuma, W., Terasaki, M., Yano, T., Mutoh, M. 2014. Sesamol suppresses cyclooxygenase-2 transcriptional activity in colon cancer cells and modifies intestinal polyp development in ApcMin/+ mice. Journal of Clinical Biochemistry and Nutrition, vol. 54, no. 2, p. 95-101. https://doi.org/10.3164/jcbn.13-91 DOI: https://doi.org/10.3164/jcbn.13-91
Singelot, B., Landry, S., Sirohi, S., Al-Dahir, S. 2018. Vitamins, amino acids and drugs and formulations used in nutrition. In Ray, S. D. Side Effects of Drugs Annual. Elsevier : Cambridge. 650 p. ISBN: 978-0-444-64119-9. https://doi.org/10.1016/bs.seda.2018.08.008 DOI: https://doi.org/10.1016/bs.seda.2018.08.008
Stepuro, M. V., Khaprova, E. N. 2010. Sravnitel'naja ocenka biologicheskoj cennosti belkov rastitel'nogo syr'ja (Comparative evaluation of the biological value of plant-based proteins). News of higher educational institutions. Food technology, no. 4. p. 34-35. (In Russian).
Suprunova, I. A., Chizhikova, O. G., Kalenik, T. K., Samchenko, O. N. 2010. Polufabrikaty iz maslichnyh semjan kak istochnik funkcional'nyh ingredientov dlja hlebobulochnyh izdelij (Semi-finished products from oilseeds as a source of functional ingredients for bakery products). Vestnik TSEU, no. 3, p. 82-89. (In Russian).
Titov, E. I., Ionova, I. I., Krasnova, I. S., Volokitina, Z. V., Kozlov, N. S. 2018. Strukturno-mehanicheskie pokazateli kislomolochnyh produktov s gidrolizatom belka iz kozhi ryb (Structural and mechanical properties of fermented milk products with protein hydrolyzate from fish skin). Nutrition Issues, vol. 87, no. 5, p. 243-244. (In Russian) https://doi.org/10.24411/0042-8833-2018-10355
Wanachewin, O., Pothacharoen, P., Kongtawelert, P., Phitak, T. 2017. Inhibitory effects of sesamin on human osteoclastogenesis. Archives of Pharmacal Research, vol. 40, no. 10, p. 1186-1196. https://doi.org/10.1007/s12272-017-0926-x DOI: https://doi.org/10.1007/s12272-017-0926-x
Zhu, X., Zhang, X., Sun, Y., Su, D., Sun, Y., Hu, B., Zeng, X. 2013. Purification and fermentation in vitro of sesaminol triglucoside from sesame cake by human intestinal microbiota. Journal of Agricultural and Food Chemistry, vol. 61, no. 8, p. 1868-1877. https://doi.org/10.1021/jf304643k DOI: https://doi.org/10.1021/jf304643k
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
