The research and analysis of the physico-chemical composition of irga and chokeberry

Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with vitamins, protein and other components of increased nutritional value. It is known that about 500 species of wild raw materials grow in Northern Kazakhstan, which is a potential source of biologically active components. Many of these plants are not used in the food industry. The significance of the chemical components of fruits, vegetables and berries varies, but they are all necessary for a rational human nutrition. The demand for berries and other derivatives of their products has increased with the growth of global awareness about the role of these and other types of fresh fruits/foods, which has aroused increased interest in the scientific community not only in the study of their individual potential, but also in the development of functional foods enriched with berries. This paper presents a brief analytical review, organoleptic and chemical composition of the berries of irga and chokeberry. The influence of heat treatment on the chemical composition of juices has been determined. The optimal drying modes of the pomace of irgi berries and chokeberry have been investigated. The possibility and relevance of using these berries and squeezing berries as dietary supplements is substantiated. The study of the chemical composition of the berries of chokeberry and irga and its further use as dietary supplements in the food industry will help to create new enriched healthy foods for the population

The research and development of resource-saving technology for the production of soft cheese from whey

The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The most rational solution to this problem is the processing of whey, using modern methods, research and development of technology for low-calorie and functional foods based on whey. The purpose of this work is to research and develop modern methods of deep processing of whey and the production of natural low-calorie functional foods based on whey. Soft cheese from whey was selected as the studied products. The obtained samples of whey cheese were studied by composition, their energy value and amino acid composition were determined. According to the data obtained, it is possible to judge the usefulness and quality of the cheeses studied

Research and Development of the Refreshing Whey Drinks Technology

The production of whey drinks is of interest in all countries with a developed dairy industry. The basis of beverages – whey – is a valuable secondary raw material of the dairy industry, which is not utilized by every enterprise. In the world, this problem is solved by manufacturing various products, especially beverages. The relevance of these studies lies in the processing of whey, which helps to reduce the harm caused to the environment by waste from the dairy industry. Also, purposefully whey drinks were enriched with plant components of local juicy vegetable raw materials, which will expand the range of products. As vegetable raw materials, berries of saskatoon berry, chokeberry and sea buckthorn, rich in polyphenols, are used. The purpose of this study is to research and develop technologies for milk whey-based powders enriched with juices of wild berries. The article presents the results of a study of beverages based on whey enriched with natural juices from wild raw materials of Northern Kazakhstan. The study used modern physico-chemical, organoleptic, technological and statistical methods for the study of raw materials and finished products. According to the data obtained, the studied wheybased beverages fully comply with GOST

Improving the technology of whey-based cheeses

The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have also been developed

Assessment of the main risk factors of development of children’s cerebral palsy

The article discusses the main risk factors for thedevelopment of cerebral palsy. Several risk factorsare causing the development of cerebralpalsy in pre-, intra- and postnatal periods, in particular,gestational age, birth weight, general maternal healthstatus, thrombophilia, and multiple pregnancies

Understanding the diversity of membrane lipid composition

Cellular membranes are formed from a chemically diverse set of lipids present in various amounts and proportions. A high lipid diversity is universal in eukaryotes and is seen from the scale of a membrane leaflet to that of a whole organism, highlighting its importance and suggesting that membrane lipids fulfil many functions. Indeed, alterations of membrane lipid homeostasis are linked to various diseases. While many of their functions remain unknown, interdisciplinary approaches have begun to reveal novel functions of lipids and their interactions. We are beginning to understand why even small changes in lipid structures and in composition can have profound effects on crucial biological functions