Development of fermented product using dispersion from domestic breeding peas

• Published in: Vestnik MGTU Vol. 24; no. 4; pp. 383 - 395
• Main Authors: Veber, A. L., Leonova, S. A., Nikiforova, T. A., Giarno, M., Badamshina, E. V., Lisin, P. A.
• Format: Journal Article
• Language: English; Russian
• Published: Murmansk State Technical University 30-12-2021
• Subjects: fermented product; peas; selection varieties; vegetable dispersion; горох; растительная дисперсия; селекционные сорта; ферментированный продукт
• ISSN: 1560-9278; 1997-4736
• DOI: 10.21443/1560-9278-2021-24-4-383-395

Currently, there is a steady trend in the world aimed at finding new raw protein sources and their industrial processing into functional food products. The modern food market is represented among other things by non-alcoholic beverages from plant raw materials (vegetable "milk", fermented plant drinks), combined fermented milk products of complex raw materials, which are becoming popular among consumers and are in high demand among the population. The study shows the possibility of using pea grains of Bashkir Research Institute of Agriculture BashSC RAS (BRIA, Republic of Bashkortostan) varieties in the technology of obtaining fermented products. Consumer qualities, the chemical composition of pea varieties of the BRIA selection (Chishminsky 95, Chishminsky 229, Pamyati Khangildin, Yuldash) and their ability to germinate have been investigated. The possibility of their use for obtaining a plant dispersion intended for manufacturing fermented products from plant raw materials has been established.