Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk

Elmira Tasturganova*¹, Fatima Dikhanbaeva¹, Alexandr Prosekov², Gulzat Zhunusova³, Bagila Dzhetpisbaeva¹, Ainur Matibaeva¹

¹Almaty Technological University, Almaty, Kazakhstan
²Federal State Budget Educational Institution for Higher Education “Kemerovo State University”, Kemerovo, Russian Federation
³Kazakh University of technology and Business, Astana, Kazakhstan.

Corresponding Author Email: 66bel@bk.ru

Abstract:

Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.

Keywords:

Camel milk; Bio-drink; Dairy product; Fatty acids ; Probiotic.

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