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Due to the fact that in the elderly and elderly there is a danger of a lack of full-value protein, biologically effective fat and mineral substances, the purpose of these studies was the development of a sour-milk beverage based on components for the fractionation of amaranth flour. The use of protein concentrate as a functional ingredient for emulsifying amaranth oil containing a balanced ratio of unsaturated: saturated fatty acids, phospholipids, and squalene in the emulsion for the preparation of yogurt from skim milk is theoretically justified. The sour milk drink contained an increased amount of protein (by 75 %), biologically effective fat and 30 % more minerals (calcium, potassium, iron), compared to the known yoghurt. Organoleptic, physicochemical and microbiological indicators met the standard requirements.

About the Authors

Valentina V. Kolpakova
All-Russian Scientific Research institute of Starch Products — branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Valentina V. Kolpakova — Doctor of technical Sciences, Professor, Chief Researcher 

140051, Moscow region, Luberetskiy district, s. Kraskovo, Nekrasov Str., 11

Nataliya A. Tichomirova
Moscow State University of Food Production
Russian Federation

Natalia A. Tikhomirova — Doctor of technical Sciences, Professor 

109316, Moscow, Talalikhinа Str., 33

Irina S. Gaivoronskaya
All-Russian Scientific Research institute of Starch Products — branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

irina S. Gayvoronskaya — graduate student 

140051, Moscow region, Luberetskiy district, s.Kraskovo, Nekrasov Str., 11

Nikolai D. Lukin
All-Russian Scientific Research institute of Starch Products — branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Nikolai D. Lukin — Doctor of technical Sciences, Deputy Director 

140051, Moscow region, Luberetskiy district, s.Kraskovo, Nekrasov Str., 11


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For citations:

Kolpakova V.V., Tichomirova N.A., Gaivoronskaya I.S., Lukin N.D. FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS. Food systems. 2018;1(1):35-45.

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