atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2021-4-16-22atu-570Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYХарактеристика текстурного профиля творожной массы из верблюжьего молока для геродиетикиTextural profile characteristic of the curd mass from camel milk for gero dietКулажановК. С.KulazhanovK. C.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

ДиханбаеваФ. Т.DikhanbayevaF. T.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

ЖаксыбаеваЭ. Ж.ZhaxybayevaE. Zh.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

elmirazhaxybayeva@gmail.comЕсеноваА. Б.EssenovaA. B.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

ЕсіркепГ. Е.YessirkepG. E.

Нур-Султан

Nursultan

АО «Алматинский технологический университет»Казахстан«Almaty Technological University», JSCKazakhstanКазахский университет технологий и бизнесаКазахстанKazakh University of Technology and BusinessKazakhstan202123122021041622Copyright © Кулажанов К.С., Диханбаева Ф.Т., Жаксыбаева Э.Ж., Есенова А.Б., Есіркеп Г.Е., 20212021Кулажанов К.С., Диханбаева Ф.Т., Жаксыбаева Э.Ж., Есенова А.Б., Есіркеп Г.Е.Kulazhanov K.C., Dikhanbayeva F.T., Zhaxybayeva E.Z., Essenova A.B., Yessirkep G.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/570

Кисломолочных продуктов, рекомендованных к употреблению в геродиетике не так много. Среди них впервые исследованы структурные характеристики творожной массы из верблюжьего молока с добавлением льняной муки.. В результате исследования было обна-ружено, что творожная масса из верблюжьего молока, отличается по твердости, адгезии и распределению по сравнению с творогом из коровьего молока. С точки зрения адгезии, творожная масса из верблюжьего молока оказалась на 44,52% выше, чем у творога из коровьего молока, и на 85% ниже, чем у творога из смеси коровьего и верблюжьего молока. Адгезия творожной массы из коровьего молока имела наименьшее значение среди творожных масс. Было отмечено, что время, затраченное на распределение творожной массы из верблюжьего молока, было на 50% меньше, чем время распределния творожной массы из коровьего молока. Однако, все образцы творожной массы не существенно различались по твердости. В результате исследования можно сделать вывод, что творожная масса из верблюжьего молока с точки зрения жевания, распределения и твердости может иметь эффективный текстурный профиль по сравнению с другими образцами.

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

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The authors declare that there are no conflicts of interest present.