A2 MILK POWDER IN THE TECHNOLOGY OF LOW-GLUTEN SPONGE CAKE WITH BEETS

DOI: https://doi.org/10.32782/msnau.2023.2.3
Keywords: A2 milk powder, quail eggs, vegetables, dried beetroot, confectionery, betalain, food coloring, bioactive compounds, quality characteristics

Abstract

A2 milk powder from Holstein cows, which is an alternative to regular cow’s milk for dietary nutrition, is obtained for use in a low-gluten biscuit recipe with beetroot powder and quail eggs. In the A2 protein, there is a proline in the amino acid chain at position 67, which does not form the beta-casomorphin-7 peptide during protein digestion, in contrast to the A1 protein, which impairs human digestion. Beetroot (Beta vulgaris L.) is a source of biologically active substances that improve the antioxidant properties of food products, such as biscuit. Wheat flour containing gluten was partially replaced with beetroot powder in different proportions (10 and 20% w/w). Chicken eggs, which are allergens, are completely replaced by dietary quail eggs, which have a balanced nutritional composition. Ordinary cow’s milk is completely replaced by A2 milk powder. The new recipe reduces the amount of gluten and allergens, removes β-casein A1 and chicken eggs from the biscuit recipe, and also allows to increase the content of biologically active substances (betalain), fiber and ash. The best recipe was determined by studying the physico-chemical composition and organoleptic properties of a biscuit with reduced gluten content with A2 milk powder, quail eggs and beetroot powder. The obtained results made it possible to establish that the replacement of ordinary cow’s milk with dry A2 milk, the replacement of chicken eggs with quail eggs and the addition of 20% beetroot powder to the biscuit recipe (sample 2) significantly improved the nutritional value, the fat content decreased by 5%, and the protein content increased by 35 %. The biological value of Sample 2 compared to the Control increased significantly, as evidenced by an increase in dietary fiber content by 284% and ash content by 153%. The addition of 20% beet powder gave the biscuits a pleasant red color and improved the organoleptic color index, which confirms the effectiveness of its use as a food coloring. Organoleptic indicators improved, which positively affected the main textural index of chewiness, which increased by 11.4%. Biscuits with reduced gluten content with A2 milk powder, quail eggs and dried beetroot, due to the high indicators of nutritional and biological value and the presence of biologically active substances (betalain) in the biscuits, are suitable for everyday and diet food.

References

1. Adom E., Bir C., Lambert L.H. (2023). A financial comparison of small-scale quail and laying hen farm enterprises. Poultry Science, 102 (4), 102507. doi: 10.1016/j.psj.2023.102507
2. Amerine, M., Pangborn, R. and Roessler, E. (2013). Principles of sensory evaluation of food. New York: Academic Press.
3. Bender, D., Schonlechner, R. (2020). Innovative approaches towards improved gluten- free bread properties. Journal of Cereal Science, 91, 102904. doi: 10.1016/j.jcs.2019.102904
4. Cattaneo S., Masotti F., Stuknytė M., De Noni I. (2023). Impact of in vitro static digestion method on the release of β-casomorphin-7 from bovine milk and cheeses with A1 or A2 β-casein phenotypes. Food Chemistry, 404, 134617. doi: 10.1016/j.foodchem.2022.134617
5. Chandra, S., Singh, S., Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science & Technology, 52, 3681-3688. doi: 10.1007/s13197-014-1427-2
6. Chavan, J.K., Kadam, S.S. (1993). Nutritional enrichment of bakery products by supplementation with nonwheat flours. Critical Reviews in Food Science and Nutrition, 33(3), 189-226. doi: 10.1080/10408399309527620
7. De Angelis, M., Cassone, A., Rizzello, C. G., Gagliardi, F., Minervini, F., Calasso, M., et al. (2010). Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. Durum by sourdough lactobacilli and fungal proteases. Applied and Environmental Microbiology, 76, 508-518. doi:10.1128/AEM.01630-09
8. Dantas A., Kumar H., Prudencio E.S., de Avila L.B., Jr., Orellana-Palma P., Dosoky N.S., Nepovimova E., Kuča K., Cruz-Martins N., Verma R., Manickam S., Valko M., Kumar D. (2023). An approach on detection, quantification, technological properties, and trends market of A2 cow milk. Food Research International, 167, 112690. doi:10.1016/j.foodres.2023.112690
9. Dong J., Jiang W., Gao P., Yang T., Zhang W., Huangfu M., Zhang J., Che D. (2023). Comparison of betalain compounds in two Beta vulgaris var. cicla and BvCYP76AD27 function identification in betalain biosynthesis. Plant Physiology and Biochemistry, 199, 107711. doi:10.1016/j.plaphy.2023.107711
10. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C.H., Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: characterization, technological functionality and commercial applications: a review. Food Chemistry, 124(2), 411-421. doi:10.1016/ j.foodchem.2010.06.077
11. Gao D., Helikh A., Duan Z. (2021). Functional properties of four kinds of oilseed protein isolates. Journal of Chemistry and Technologies, 29 (1), 155-163. doi:10.15421/082116
12. Gao D., Helikh A., Duan Z., Liu Y., Shang F. (2022). Study on application of pumpkin seed protein isolate in sausage production process. Technology Audit and Production Reserves, 2/3(64), 31-35. doi:10.15587/2706-5448.2022.255785
13. Gao D., Helikh A., Filon A., Duan Z., Vasylenko O. (2022). Effect of Ph-shifting treatment on the gel properties of pumpkin seed protein isolate. Journal of Chemistry and Technologies, 30(2), 198-204. doi:10.15421/jchemtech.v30i2.241145
14. Gao D., Helikh A., Duan Z., Shang F., Liu Y. (2022). Development of pumpkin seed meal biscuits. Eastern-European Journal of Enterprise Technologies, 2 (11), 36-42. doi:10.15587/1729-4061.2022.254940
15. Helikh, A., Gao, D., Duan, Z. (2020). Optimization of ultrasound-assisted alkaline extraction of pumpkin seed meal protein isolate by response surface methodology. Scientific Notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences, 31(70), 100-104. doi:10.32838/2663-5941/2020.2-2/17
16. Huppertz, T., Fox, P. F., & Kelly, A. L. (2018). The caseins: Structure, stability, and functionality. In R. Y. Yada (Ed.), Proteins in food processing (2nd ed., pp. 49–92). Woodhead Publishing. doi:10.1016/B978-0-08-100722-8.00004-8
17. Kamiński S., Zabolewicz T., Oleński K., Babuchowski A. (2023). Long-term changes in the frequency of beta-casein, kappa-casein and beta-lactoglobulin alleles in Polish Holstein-Friesian dairy cattle. Journal of Animal and Feed Sciences, 32 (2), 205-210. doi:10.22358/jafs/157531/2023
18. Kumar R., Oruna-Concha M.J., Methven L., Niranjan K. (2023). Modelling extraction kinetics of betalains from freeze dried beetroot powder into aqueous ethanol solutions. Journal of Food Engineering, 339, 111266. doi:10.1016/j.jfoodeng.2022.111266
19. Le Loan, T. K., Thuy, N. M., Le Tri, Q., & Sunghoon, P. (2021). Characterization of gluten- free rice bread prepared using a combination of potato tuber and ramie leaf enzymes. Food Science and Biotechnology, 30, 521-529. doi:10.1007/s10068-021-00891-2
20. Luick M., Pechey R., Harmer G., Bandy L., Jebb S.A., Piernas C. (2023). The impact of price promotions on confectionery and snacks on the energy content of shopping baskets: A randomised controlled trial in an experimental online supermarket. Appetite, 186, 106539. doi:10.1016/j.appet.2023.106539
21. Martínez-Villaluenga, C., Pen˜as, E., & Herna´ndez-Ledesma, B. (2020). Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food and Chemical Toxicology, 137, 111178. doi:10.1016/j.fct.2020.111178
22. Meng Y., Zhou Y., Li H., Chen Y., Dominik G., Dong J., Tang Y., Saavedra J.M., Liu J. (2023). Effectiveness of Growing-Up Milk Containing Only A2 β-Casein on Digestive Comfort in Toddlers: A Randomized Controlled Trial in China. Nutrients, 15 (6), 1313. DOI: 10.3390/nu15061313
23. Moreira C.A., Zotarelli M.F., de Lima M. (2023). Characterization of quail egg powders obtained by liquid egg drying and foam-mat drying. Journal of the Science of Food and Agriculture, 103 (4), 1810-1820. doi:10.1002/jsfa.12406
24. Mussayeva G.K., Meldebekov A.M., Meldebekova N.A., Shaykamal G.I., Buralkhiyev B.A., Rametov N.M., Zhumanov K. (2023). Dairy Productivity of Holstein Cows of Different Genetic Lines in the Conditions of Kostanay Region of Kazakhstan. Pakistan Journal of Zoology, 55 (3), 1257-1265. doi:10.17582/journal.pjz/20210818080851
25. Özbilgin A., Kara K. (2023). Effect of adding lavender oil to laying quail diets on performance, egg quality, oxidative status, and fatty acid profile. Tropical Animal Health and Production, 55 (3), 173. doi:10.1007/s11250-023-03596-2
26. Prymenko V.H., Sefikhanova K.A., Helikh A.O., Golovko M.P., Vasylenko O.O. (2022). Choice justification of dairy raw materials according to indicators of their structure for obtaining selenium-protein dietary supplements. Journal of Chemistry and Technologies, 30 (1), 79-87. doi:10.15421/jchemtech.v30i1.241139
27. Reski S., Rusli R.K., Montesqrit, Mahata M.E. (2023). The Effect of Using Fermentation Products Turbinaria murayana Seaweed in Rations on the Quality of Quail Eggs (Coturnix coturnix japonica). Advances in Animal and Veterinary Sciences, 11 (3), pp. 453-458. doi:10.17582/journal.aavs/2023/11.3.453.458
28. Roman, L., Belorio, M., Gomez, M. (2019). Gluten-free breads: The gap between research and commercial reality. Comprehensive Reviews in Food Science and Food Safety, 18, 690-702. doi:10.1111/1541-4337.12437
29. Sanjayaranj I., Lopez-Villalobos N., Blair H.T., Janssen P.W.M., Holroyd S.E., MacGibbon A.K.H. (2023). A Study of Milk Composition and Coagulation Properties of Holstein-Friesian, Jersey, and Their Cross Milked Once or Twice a Day. Dairy, 4(1), 167-179. doi:10.3390/dairy4010012
30. Sefikhanova K., Prymenko V., Helikh A. (2020). Modeling of the receptural composition protein-carbon semifabricates. Restaurant and hotel consulting. Innovations, 3 (1), 25-36. doi:10.31866/2616-7468.3.1.2020.205562
31. Shofinita D., Fawwaz M., Achmadi A.B. (2023). Betalain extracts: Drying techniques, encapsulation, and application in food industry. Food Frontiers. doi:10.1002/fft2.227
32. Srivastava, S., Singh, K. (2018). Nutritional Differences found in two values added baked products of beetroot (Beta vulgaris). International Journal of Science, Engineering and Management, 3 (4), 209-212. https://www.technoarete.org/common_abstract/pdf/IJSEM/v5/i4/Ext_61730.pdf
33. William Horwitz, George W. Latimer, Association of Official Analytical Chemists International. (2006). Official Methods of Analysis of AOAC International. Gaithersburg, Maryland, USA: AOAC International. ISBN 0-935584-77-3.
Published
2023-08-10
How to Cite
Bordunova, O. G., Samokhina, Y. A., Vasylenko, O. O., Holovko, T. M., Bolhova, N. V., Prymenko, V. G., & Kovalenko, A. I. (2023). A2 MILK POWDER IN THE TECHNOLOGY OF LOW-GLUTEN SPONGE CAKE WITH BEETS. Bulletin of Sumy National Agrarian University. The Series: Mechanization and Automation of Production Processes, (2 (52), 13-20. https://doi.org/10.32782/msnau.2023.2.3
Issue
No. 2 (52) (2023): Bulletin of Sumy National Agrarian University. The series: Mechanization and Automation of Production Processes
Section
Articles

Most read articles by the same author(s)