Maxim S. Tsyganov
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Maxim S. Tsyganov has a total of 3 co-authors. Here are the top co-authors by number of shared publications:
- Elena V. Nikitina
Department of Meat and Milk Technology, Kazan National Research Technological University, 420015 Kazan, Russia
1 shared publication - Galina O. Ezhkova
Kazan National Research Technological University, Kazan 420015, Russia
1 shared publication Tatiana A. Yurtaeva
Department of Meat and Milk Technology, Faculty of Food Technology, Kazan National Research Technological University, Kazan, Russia
1 shared publication
Latest Publications
- Open Access
- 27 April 2021
- Published by Enviro Research Publishers in Current Research in Nutrition and Food Science Journal
- Vol. 9 (1) , 88-99
Physico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches
The present studies have examined the effect of potato starches treated with amylase B.licheformis (Bl) (laboratory sample) or Amylosubtilin® (AM) (Berdsk Factory of Biological Preparations (now: Sibbiofarm), Russia) in different concentrations on the quality of Slavic skim milk drink Varenets made from baked milk. The baked milk is milk heated to 98 °C for 3 hours, it has a sweet aroma and taste and creamy hue. The presence of enzyme-modified potato starches (Bl or AM) has been found to promote the activation of lactic acid fermentation, the accumulation of exopolysaccharides, and such stabilized products have a higher viscosity, a lower percentage of syneresis compared to the control sample. The antioxidant capacity of the Varents samples after fermentation was evaluated by two assays: analysis of radical capture activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH •); and the ability to restore Fe + 3 (Iron Reduction Antioxidant Ability Assay, FRAP). All Varentz samples showed different values for DPPH, FRAP assays depending on the starches used. The Introduction of pre-fermented starches into defatted jam promotes formation of enhanced antioxidant properties of milk product. The use of starches modified with enzymes improves sensory characteristics, in particular, as a fat imitator, formsfull taste of the drink.
- 27 April 2021
- Published by Enviro Research Publishers in Current Research in Nutrition and Food Science Journal
- Vol. 9 (1) , 88-99
Open AccessPhysico-Chemical and Antioxidant Properties of Skimmed Varenets (Slavic Baked Milk Yogurt) Mixed with Enzyme-Modified Potato Starches
The present studies have examined the effect of potato starches treated with amylase B.licheformis (Bl) (laboratory sample) or Amylosubtilin® (AM) (Berdsk Factory of Biological Preparations (now: Sibbiofarm), Russia) in different concentrations on the quality of Slavic skim milk drink Varenets made from baked milk. The baked milk is milk heated to 98 °C for 3 hours, it has a sweet aroma and taste and creamy hue. The presence of enzyme-modified potato starches (Bl or AM) has been found to promote the activation of lactic acid fermentation, the accumulation of exopolysaccharides, and such stabilized products have a higher viscosity, a lower percentage of syneresis compared to the control sample. The antioxidant capacity of the Varents samples after fermentation was evaluated by two assays: analysis of radical capture activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH •); and the ability to restore Fe + 3 (Iron Reduction Antioxidant Ability Assay, FRAP). All Varentz samples showed different values for DPPH, FRAP assays depending on the starches used. The Introduction of pre-fermented starches into defatted jam promotes formation of enhanced antioxidant properties of milk product. The use of starches modified with enzymes improves sensory characteristics, in particular, as a fat imitator, formsfull taste of the drink.