Study of amino acid and mineral composition of powder from the coat obtained by the method of liophilic drying

Traditionally, shobat, a beverage made out of camel milk fermentation, has had its unique position in the culinary traditions of Central Asia throughout history, yet its limited shelf-life has been an obstacle to its industrialization and mass production all along. The research described below was performed in the Republic of Kazakhstan in ۲۰۲۵ and its purpose is to examine the impact that freeze-drying technique has on the protein content and mineral composition of shobat. Fresh samples of shobat have been collected in the Almaty region of Kazakhstan and then subjected to freeze-drying at -۴۰°C and a vacuum pressure of ۰.۰۱ mbar. Protein content was evaluated via HPLC; mineral elements were examined by means of AAS. In conclusion, the results indicated that the amount of essential amino acids was reduced marginally (۱.۸ – ۳.۶%) but was not statistically significant (p < ۰.۰۵). Out of all the amino acids, only cysteine was statistically significant with a reduction of -۵.۵% (p = ۰.۰۴). The recovery of calcium and magnesium in the powder was high, more than ۹۶%. On the other hand, iron and manganese had reductions of ۴.۳ and ۵.۳%, respectively, which were statistically significant (p = ۰.۰۴; p = ۰.۰۳). The final powder had moisture content of ۳.۳% and water activity of ۰.۲۵, both of which are conducive for storage at room temperature. Therefore, freeze-drying seems to be an effective way of processing chobat into powder form, while also retaining its nutritive value. This makes it an appropriate substitute for similar dairy foods in the market.

کلیدواژه ها:

Chobat ، Freeze-drying ، Amino acids ، Mineral elements ، Kazakhstan