International Transaction Journal of Engineering,
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:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies

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ISSN 2228-9860
eISSN 1906-9642
CODEN: ITJEA8


FEATURE PEER-REVIEWED ARTICLE

Vol.11(14) (2020)
(Special Issue: Selected Articles from IDSISA2020 Conference @ Russia)

  • Technology Development of Whipped Drink based on Biomodified Blood Plasma

    Ruslan Omarov, Sergei Shlykov (Department of Technology of Production and Processing of Agricultural Products, Stavropol State Agrarian University, RUSSIA),
    Maksim Rebezov (V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, RUSSIA),
    Aleksandr Sorokin, Yilia Khlopova(K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), RUSSIA).

    Disciplinary: Food & Beverage Technology and Production.

    ➤ FullText

    DOI: 10.14456/ITJEMAST.2020.285

    Keywords: Secondary protein raw materials; Cocktails; Functional drinks; Enzyme, Extraction, Hydrolysis.

    Abstract
    This paper is devoted to developing a non-alcoholic cocktail technology based on the biomodified blood plasma of farm animals. There are results of the most effective enzyme preparation and optimization of its conditions for enzymatic hydrolysis of blood plasma. There was studying the extraction dynamics of dry substances of plant raw materials (peppermint, hibiscus, chickpeas, and lentils) using hydrolyzed blood plasma as an extractant. There were developed the recipe and technology to make a whipped cocktail and studied quality indicators of the finished product.

    Paper ID: 11A14R


    Cite this article:

    Omarov, R., Shlykov, S., Rebezov, M., Sorokin, A., Khlopova, Y. (2020). Technology Development of Whipped Drink based on Biomodified Blood Plasma. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 11(14), 11A14R, 1-9. http://doi.org/10.14456/ITJEMAST.2020.285



References:

[1] Antipova, L.V., Glotova, I.A., Rogov, I.A. (2004). Methods of research of meat and meat products. Moscow: Kolos. 571.

[2] Antipova, L.V., Kuznetsov, A.N., Osminin, O.S. (2002). Development of combined bioproducts for specialized purposes using biotechnological methods of processing raw materials and extrusion technology. Success of Modern Natural Science, 2, 106-107.

[3] Babiy, N.V., Solovieva, E.N., Pomozova, V.A., Kiseleva, T.F. (2013). Toning drinks with functional properties. Technics and technology of food production, 3, 101-105.

[4] Baymatova, E.V., Lupinskaya, S.M., Moiseeva, Yu.A. (2009). Whey products with wild plant raw materials. Dairy industry, 3, 72 - 73.

[5] Borisenko, E.V., Alekseeva, Yu.I., Dikun, M.Yu., Klimova, S.A. (2003). Non-alcoholic drinks based on natural plant raw materials. Beer and drinks, 5, 45-50.

[6] Demina, E.N., Ivanova, T.N., Polyakova, E.D. (2006).Consumer properties of diabetic drinks. Beer and drinks, 6, 46-74.

[7] Izgarysheva, N.V., Kriger, O.V., Lapin, A.P. (2012). The main aspects of blood processing of slaughter animals for functional dairy products. Biocatalytic technologies and technologies of renewable resources in the interests of rational environmental management: materials of the International Youth Conference. Kemerovo. 119-123.

[8] Krumlikov, V.Yu., Izgarysheva, N.V., Pozo-Dengra, J., Krieger, O.V. Development of technology of protein foaming agent for use in sports nutrition. Technics and technology of food production, 2, 16-21.

[9] Mandryka, M.E. (2004). State and prospect of production of dry drinks from natural raw materials. Beer and drinks, 6, 10-16.

[10] Nowak, B., von Mueffling, T. (2006). Porcine blood cell concentrates for food products: hygiene, composition, and preservation. Journal of Food Protection, 69, 2183-2192.

[11] Omarov, R.S., Antipova, L.V. (2018). Obtaining biologically valuable extracts based on secondary raw materials of animal origin. Vestnik VSGUTU, 71(4), 75-81.

[12] Omarov, R.S., Antipova, L.V., Shlykov, S.N. (2019). Obtaining a dry protein composition based on modified blood plasma. Bulletin of KrasGAU, 1(142), 149-156.

[13] Pekhtereva, N.T., Dogaleva, L.A. (2003). Functional drinks based on vegetable raw materials. Beer and drinks, 2, 66-67.

[14] Sizenko, E.I. (2007). Scientific support for the processing of livestock raw materials and the production of high quality food products. Achievements of science and technology of the agro-industrial complex, 10, 33-37.

[15] Uspenskaya, M.E. Antipova, L.V., Ibragimova, Z.R., Gazdanova, R.Yu. (2013). Antianemic food products using the blood of slaughter animals. Bulletin of the Voronezh State University of Engineering Technologies, 58(4), 151-153.

[16] Devadason, I. P. (2010). Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets. Journal of Food Science, 75, 31-35.



Other issues:
Vol.11(14)(2020)
Vol.11(13)(2020)
Vol.11(12)(2020)
Vol.11(11)(2020)
Vol.11(10)(2020)
Vol.11(9)(2020)
Vol.11(8)(2020)
Vol.11(7)(2020)
Vol.11(6)(2020)
Vol.11(5)(2020)
Vol.11(4)(2020)
Vol.11(3)(2020)
Vol.11(2)(2020)
Vol.11(1)(2020)
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