Year: 2024
Type: article
Abstract: The article studies the nutritional and biological value of camel milk dried by the freeze-drying method. As a result of drying camel milk by the freeze-drying method, the mass fraction of protein, fat and carbohydrates in dry camel milk was 28.1%, 28.18% and 31.52%. In order to characterize the biological value of dry camel milk, its amino acid composition and the content of water-soluble B vitamins, in particular B1, B2, B3 and C, were determined. As a result of the study of the amino acid composition in dry camel milk, 14 amino acids were identified (7 – essential, 7 – non-essential amino acids). The total number of identified amino acids was 41.36%. According to the results of the study, the results characterizing the nutritional and biological value of dry camel milk complement a number of insufficient studies of dry camel milk.
Source: Mechanics and Technologies
DOI: 10.55956/isbr1989
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4404764268