Abstract

Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for combining with milk. Their water-holding and fat-emulsifying capacities allow their use as stabilizers and emulsifiers. Siberian pine nuts grow wild in the Kemerovo Region, which makes their use as a raw material economically feasible. The article introduces a number of functional dairy products enriched with pine nut products, such as cheese, ice cream, and cottage cheese. Further, it describes the production process and the products’ nutritional value. The chemical composition of new types of dairy products shows that using pine nut oil cake, fat-free flour, paste, and oil enriches them with plant proteins, vegetable fats, vitamins as well as macro- and microelements. Replacing dairy raw materials with plants does not reduce the nutritional value of new dairy products. Dairy foods are rich in protein, fat, and minerals. The vitamin content of new dairy products with functional ingredients is similar to that of dairy-based products. Moreover, using functional products (pine nut oil cake, fat-free flour, paste, and oil) enriches new types of dairy products with tocopherols.

Keywords

Pine nut processing, functional foods, dairy products, dietary supplements, pine nut paste, pine nut oil cake, fat-free pine nut flour

REFERENCES

1. Surkov I.V., Prosekov A.Y., Ermolaeva E.O., Gorelikova G.A., and Poznyakovskiy V.M. Evaluation and Preventing Measures of Technological Risks of Food Production. Modern applied science, 2015, vol. 9, no. 4, pp. 45–52. DOI: https://doi.org/10.5539/mas.v9n4p45.
2. Bakulina O.N. Formula pishchi: mikronutrienty dlya detskogo pitaniya [Food formula: micronutrients for baby food]. Food processing industry, 2005, no. 4, pp. 33–36. (In Russ.).
3. Poshadri A., Ramesh P., Naik S.S., and Phanindra P. Nutraceutical/Functional Foods and their Assessment in Foods. International Journal of Pure & Applied Bioscience, 2018, vol. 6, no. 2, pp. 948–958. DOI: http://doi.org/10.18782/2320-7051.6490.
4. Cencic A. and Chingwaru W. The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health. Nutrients, 2010, vol. 2, no. 6, pp. 611–625. DOI: https://doi.org/10.3390/nu2060611.
5. Doklad o sostoyanii zdorovʹya naseleniya i organizatsii zdravookhraneniya po itogam deyatelʹnosti organov ispolnitelʹnoy vlasti subʺektov Rossiyskoy Federatsii za 2014 god [A report on the health status of the population and organization of health care on the basis of activity of Executive authorities of constituent entities of the Russian Federation for the year 2014]. Available at: https://static-0.rosminzdrav.ru/system/attachments/attaches/000/026/627/original/Doklad_o_sostojanii_zdorovja_naselenija_2014.pdf?1434640648. (accessed September 2018).
6. Beliaev E.H., Chiburaev V.I., Ivanov A.A., Platonova A.G., and Markelova S.V. Characteristics of actual nutrition and health of children in the regions of the Russian Federation. Problems of Nutrition, 2000, vol. 69, no. 6, pp. 3–7. (In Russ.).
7. Doronin A.F. Funktsionalʹnye pishchevye produkty. Vvedenie v tekhnologii [Functional foods. Introduction to technology]. Moscow: DeLi print, 2009. 288 p. (In Russ.).
8. Kudryasheva A.A. Prava cheloveka na pishchu i adekvatnoe pitanie [The human right to food and adequate nutrition]. Food processing industry, 2005, no. 2, pp. 10–12. (In Russ.).
9. Rensli Dzh., Donnelli Dzh., and Rid N. Pishcha i pishchevye dobavki. Rol′ BAD v profilaktike zabolevaniy [Food and supplements. The role of dietary supplements in disease prevention]. Moscow: Mir, 2004. 420 p. (In Russ.).
10. Martirosyan D.M. and Singh J. A new definition of functional food by FFC: what makes a new definition unique? Functional Foods in Health and Disease, 2015, vol. 5, no. 6, pp. 209–223. DOI: https://doi.org/10.31989/ffhd.v5i6.183.
11. Berstad A., Raa J. and Valeur J. Functional food for functional disorders. Microbial Ecology in Health and Disease, 2017, vol. 28, no. 1. DOI: https://doi.org/10.1080/16512235.2017.1281955.
12. Kumar K. Functional Foods and Lifestyle Diseases. EC Nutrition, 2017, vol. 11, no. 6, pp. 216–217.
13. Bahtin O.V., Budayeva V.V., Vereshchagin A.L, et al. Efficiency of Siberian pine oil in complex treating of people ill with benign hypertension. Problems of Nutrition, 2006, vol. 76, no. 1, pp. 51–53. (In Russ.).
14. Tihomirova H.A. Tekhnologiya produktov funktsionalʹnogo pitaniya [Functional food technology]. Moscow: Frantèra, 2002. 212 p. (In Russ.).
15. Zaharova L.M. Nauchno-prakticheskie aspekty proizvodstva funktsionalʹnykh produktov iz moloka i zlakov [Scientific and practical aspects of functional food production from milk and cereals]. Kemerovo, 2005. 195 p. (In Russ.).
16. Meshcheryakova V.A., Plotnikova O.A., and Sharafetdinov Kh.Kh. Sravnitelʹnaya otsenka vliyaniya dietoterapii s vklyucheniem ehykozanona ili lʹnyanogo masla na nekotorye pokazateli lipidnogo obmena u bolʹnykh sakharnym diabetom vtorogo tipa [Comparative assessment of the effect of diet therapy with eicosanone or linseed oil on some lipid metabolism indicators in type 2 diabetes patients]. Problems of Nutrition, 2001, vol. 70, no. 1, pp. 28–31. (In Russ.).
17. Weaver C.M. Bioactive Foods and Ingredients for Health. Advanced in Nutrition, 2014, vol. 5, no. 3, pp. 306S –311S. DOI: https://doi.org/10.3945/an.113.005124.
18. Piskaeva A.I., Sidorin Yu.Yu., Dyshlyuk L.S., Zhumaev Yu.V., and Prosekov A.Yu. Researsh on the influense of silver slusters on desomroser misroorganisms and E. Soli basteria. Foods and Raw Materials, 2014, vol. 2, no. 1, pp. 62–66. DOI: https://doi.org/10.12737/4136.
19. Subbotina M.A. Nauchnoe obosnovanie i prakticheskaya realizatsiya tekhnologiy molochnykh produktov s ispolʹzovaniem semyan sosny kedrovoy sibirskoy [Scientific substantiation and practical implementation of dairy food technologies using Siberian pine seeds]. Dr. teh. sci. diss., Kemerovo, 2012. 437 p. (In Russ.).
20. Maeda-Yamamoto M. Development of functional agricultural products and use of a new health claim system in Japan. Trends in Food Science & Technology, 2017, vol. 69, part B, pp. 324–332. DOI: https://doi.org/10.1016/j.tifs.2017.08.011.
21. Polyanskiy K.K., Glagoleva L.V., and Ryakhovskiy Yu.V. Pishchevye volokna v molochnykh produktakh [Dietary fibre in dairy products]. Dairy industry, 2001, no. 6, pp. 48–50. (In Russ.).
22. Dyomin M.S. and Sokolʹskaya T.D. Polinenasyshchennye zhirnye kisloty: istochniki i ehffektivnostʹ [Polyunsaturated fatty acids: sources and effectiveness]. Raw Materials & Packaging, 2008, no. 1, pp. 15–17. (In Russ.).
23. Prosekov A., Milenteva I., Sukhikh S., et al. Optimization of conditions for biodegradation of poultry industry wastes by microbial consortium. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 2015, vol. 17, no. 3, pp. 515–519.
24. Razumnikova I.S., Golubtsova Yu.V., and Glebova S.Yu. Osnovnye tendentsii razvitiya proizvodstva produktov funktsionalʹnogo pitaniya [Main trends in the development of functional food production]. Achievements of Science and Technology of AIC, 2008, no. 4, pp. 46–47. (In Russ.).
25. Donchenko L.B. Pektinosoderzhashchie molochnye produkty novogo pokoleniya [New generation pectin-containing dairy products]. Milk processing, 2008, no. 2, pp. 18–21. (In Russ.).
26. Gorbatova K.K. Fiziko-khimicheskie i biokhimicheskie osnovy proizvodstva molochnykh produktov [Physico-chemical and biochemical bases for the production of dairy products]. Moscow: GIORD, 2003. 352 p. (In Russ.).
27. Kunizhev S.M. and Shuvaev V.A. Novye tekhnologii v proizvodstve molochnykh produktov [New technologies in the production of dairy products]. Moscow: DeLi print, 2004. 203 p. (In Russ.).
28. Gavrilova N.B. Nauchnye i prakticheskie aspekty tekhnologii proizvodstva molochno-rastitelʹnykh produktov [Scientific and practical aspects of the production technology for dairy- and plant-based foods]. Omsk, 2006. 336 p. (In Russ.).
29. Kanareykina S.G., Ganieva E.S., Kanareykin V.I., and Mironova I.V. Development of new dairy products with herbal ingredients. Vestnik Bashkir State Agrarian University, 2015, vol. 36, no. 4, pp. 43–47. (In Russ.).
30. Haritonova I.B. and Silanteva L.A. Possibility of use of additives of a phytogenesis by manufacture of sourmilk products. Processes and Food Production Equipment, 2011, vol. 12, no. 2, pp. 222–226. (In Russ.).
31. Vajnerman E.S., Zolotin A.Yu., Golubeva L.N., and Shakhaylo N.A. Cedar Nut – a Real Alternative to Import. Food processing industry, 2016, no. 3, pp. 48–51. (In Russ.).
32. Egorova E.Yu. and Shkolnikova M.N. Wild-growing raw material for biologically active additive in nutrition. Food processing industry, 2008, no. 4, pp. 50–52. (In Russ.).
33. Ob utverzhdenii lesnogo plana Kemerovskoy oblasti (s izmeneniyami na: 20.03.2017) [On approval of the forest plan of the Kemerovo Region (as amended on March 20, 2017)].
34. Bikbova R.A. and Kanareykin V.I. Kombinirovannaya rastitelʹnaya dobavka pri proizvodstve yogurt [Multi-component plant supplements in yogurt production]. Fundamentalʹnye osnovy sovremennykh agrarnykh tekhnologiy i tekhniki: Sbornik trudov Vserossiyskoy molodezhnoy nauchno-prakticheskoy konferentsi [The foundations of modern agricultural technologies and machinery: the All-Russian Youth Scientific and Practical Conference]. Tomsk: Tomsk Polytechnic University Publ., 2015, pp. 317–318. (In Russ.).
35. Krivov D.A. The production of the cedar yogurt from Siberian cedar pine seeds. Bulletin of KrasGAU, 2014, no. 3, pp. 200–202. (In Russ.).
36. Mayorov A.A. and Vistovskaya V.P. Ispolʹzovanie produktov pererabotki kedrovykh orekhov v proizvodstve sychuzhnogo syra [Using pine nut products in rennet production]. Bulletin of KemTIPP “Technology and equipment for food production”, Kemerovo, 2004. pp. 42–44. (In Russ.).
37. Mikhaylova N.I. Ingredienty dlya plavlenykh syrnykh produktov [Processed cheese ingredients]. Milk processing, 2005, vol. 74, no. 12, pp. 27–28. (In Russ.).
38. Golubeva L.V., Dolmatova O.I., and Bandura V.F. Cottage cheese products with ingredients of plant origin. Proceedings of the Voronezh State University of Engineering Technologies, 2015, vol. 64, no. 2, pp. 98–102. (In Russ.).