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Prospects for Using Pine Nut Products in the Dairy Industry

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Prospects for Using Pine Nut Products in the Dairy Industry Foods and Raw Materials, 2018, vol. 6, no. 2 ISSN 2308-4057 (Print) ISSN 2310-9599 (Online) Review Article DOI: http://doi.org/10.21603/2308-4057-2018-2-264-280 Open Access Available online at http:jfrm.ru Prospects for using pine nut products in the dairy industry Lyubov S. Dyshluka , Stanislav A. Sukhikhb , Svetlana A. Ivanovaa,*, Irina A. Smirnovaa , Margarita A. Subbotinaa, Anna V. Pozdnyakovaa , Evgeniy N. Neverova, and Sergey Yu. Garmashova a Kemerovo State University, Krasnaya Str. 6, Kemerovo 650043, Russian Federation b Immanuel Kant Baltic Federal University, A. Nevskogo Str. 14, Kaliningrad 236016, Russian Federation *e-mail: [email protected] Received August 24, 2018; Accepted in revised form October 17, 2018; Published December 20, 2018 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 Please cite this article in press as: Dyshluk L.S., Sukhikh S.A., Ivanova S.A., et al. Prospects for using pine nut products in the dairy industry. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 264–280. DOI: http://doi.org/10.21603/2308-4057-2018-2-264-280. INTRODUCTION factors, contributes to chronic fatigue, and decreases The 21st century has significantly changed our mental and physical performance [1]. lifestyle in many ways. Such factors as adverse On the other hand, there is a growing interest in environmental conditions, physical inactivity, and high balanced nutrition and an increased demand for mental stress lead to a rapid destruction of vitamins and products that not only satisfy hunger, but also minimize minerals in the human body. The majority of Russian the harmful effects of the environmental and stress people suffer from malnutrition for social and factors. This is due to the rising cost of medical care economic reasons: most accessible are high-calorie and raised consumer awareness of the principles of foods with a low nutritional value. healthy eating. Another reason is a recent increase in Modern diet is characterised by a high proportion life expectancy and the desire of older people to keep of industrially produced foods. As a result of a curing healthy [2]. The modern food industry, with its process, such products lose a considerable part of research and production facilities, is able to meet this biologically active components – vitamins, minerals, growing demand for healthy eating and produce a wide some amino acids, and other substances that play a range of foods with improved composition, properties, significant role in the body’s metabolism. The and functions. deficiency of such essential nutrients weakens the Modern principles of healthy eating highlight a body’s defences against adverse environmental need for low-calorie and low-cholesterol foods, as well Copyright © 2018, Dyshluk et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. 264 Dyshluk L.S. et al. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 264–280 as special natural supplements, preferably of plant (10) The fat-emulsifying capacity was a relation origin. Functional products are a current global trend, between the emulsion layer volume and the total since nutrition problems are common for the whole mixture volume. The water-holding capacity was a world, not only Russia. Foreign studies claim that relation between the amount of water bound by the developing new eating habits is a prerequisite for protein product and its weight after drying at 105°С for improving people’s health [3]. 4 hours. In Russia, providing the population with affordable (11) The titratable acidity of the end products was and high-quality products is part of the state measured according to GOST 3624-92. agenda [4]. “The Russian policy of healthy eating” (12) The organoleptic evaluation of the end products underlines a need to provide various social groups with was conducted according to GOST 8756.1 in the balanced functional foods. This paper looks at following order: developing functional foods based on raw milk with – appearance: shape, surface, uniformity, the use of pine nut products as one of the ways to absence/presence of impurities; improve nutrition in Russia. – colour vs. typical colour of a given product; – aroma: typical features, aroma balance, a so-called STUDY OBJECTS AND METHODS ‘bouquet’, absence/presence of foreign odours; Our objects of study included: – consistency: homogeneity, absence/presence of solid – Siberian pine seed kernel products, such as pine nut particles; oil, pine nut paste, pine nut oil cake, and fat-free pine – taste vs. typical taste of a given product. nut flour; (13) The caloric value was based on the actual content of – low-fat cottage cheese (GOST R 51074-2003); protein, fat, and carbohydrates in the dry protein product, – skimmed milk powder (GOST R 52791-2007); and given that 1 g of fat is equivalent to 9.3 kcal, 1 g of – dairy prototypes, such as processed cheese, cottage protein – 4.1 kcal, and 1 g of carbohydrates – 3.75 kcal. cheese and plant mixture, ice cream, and mayonnaise. (14) All the experiments were performed three times. The following studies were conducted with the The data were processed by standard methods of following methods to determine the nutritional value: mathematical statistics. The homogeneity of the (1) The fractional composition of proteins – by the sampling effects was checked using the Student’s Yermakov method, sequential extraction of proteins t-test. The differences between the means were with a 10% aqueous NaCl solution, a 0.2-normal considered significant when the confidence interval NaOH solution, and a 70% alcohol solution, followed was less than 5% (p 0.05). by albumin and globulin separation by dialysis. To Functional foods. In recent years, great efforts measure the amount of glutelins, a co-extraction of have been made to return food its health benefits. prolamins and glutelins with a 0.2% solution of NaOH Modern nutrition science calls for new types of was carried out after the extraction of albumins and products or functional foods containing ingredients that globulins, followed by precipitation of glutelin at pH benefit human health and increase its resistance to 10 in the presence of NaCl. disease. Functional foods can improve many (2) The amino acid composition – by ion-exchange physiological processes in the human body. chromatography with an automated amino acid One of the first functional food projects started in analyser AAA-339M after the preliminary hydrolysis Japan in 1984, resulting in as many as 100 functional of proteins and fractionation of amino acids. foods produced in 1987. Soon, the concept of foods for (3) The fatty acid composition of primary and end specified health use (FOSHU) took off in many other products – by chromatography. parts of the world. It is estimated that in the next few (4) The mass fraction of fat – by extracting it with a years the market of functional foods will exceed 30% mixture of chloroform and ethyl alcohol in the Soxhlet of all foods sold in Europe. apparatus, followed by removing the solvent, drying at The problem of functional food production attracts 103 ± 2°C, and weighing (GOST 23042). a lot of research efforts both in Russia and abroad (5) The amount of retinol – by a colorimetric method, [5–8]. The Functional Food Centre (FFC) defines functional foods as natural or specially processed vitamin B1 (thiamine) and vitamin B2 (riboflavin) – by products containing biologically active components in a fluorimetric method, and vitamin B3 (pantothenic acid) – according to GOST 50929. an amount sufficient for preventing disease and (6) The amount of vitamin E – by a photocolorimetric improving health [9]. Functional foods are widely method. used along with ordinary foods by both healthy and (7) The content of mineral substances – according to sick people [5, 10–12]. GOST 26176-84 and MU 01-19/47-92.
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