Аңдатпа
Traditional Kazakh Sary Irimshik is a dried dairy product with limited scientific characterization and no prior process-intensified functional variants. This study developed enriched Sary Irimshik using ethanol-derived liquid extracts of sea buckthorn ( Hippophae rhamnoides L.) and rosehip ( Rosa canina L.), combined with an accelerated manufacturing scheme based on calf rennet coagulation and vacuum drying. Coagulation onset occurred within 5 min and total boiling time decreased from 3-5 h in the traditional process to 2.5 h in the intensified process, while vacuum drying removed approximately 25% of the water content in 10 min, compared with about 10% removal after 2 h of microwave drying, yielding final product moisture around 14-15%. Fortification increased fat, protein, ash, and B-group vitamin contents (B1, B2, B3, B5, B6) relative to the control (p < 0.05), with the sea buckthorn variant showing the highest enrichment. Vitamin C levels did not differ significantly between formulations, likely because of heat-induced degradation during boiling and drying, but total phenolic content and radical scavenging activity (ABTS, DPPH) rose markedly in fortified samples, reflecting the high phytochemical load of the extracts. Amino acid profiling indicated that the overall amino acid pattern remained characteristic of the dairy matrix, with only modest formulation-related shifts; branched-chain amino acids (leucine + isoleucine and valine) showed slightly higher mean values in fortified products, while tyrosine decreased in the fortified variants, potentially due to processing- and matrix-related interactions with phenolic constituents. Rheological and texture analyses showed stronger, more elastic gels with higher water-holding capacity in the fortified variants. Fresh sensory evaluation showed higher scores for appearance, color, aroma, taste, and texture in enriched products, with sea buckthorn Sary Irimshik showing the strongest visual and sensory preference. During 15 days of storage at 4°C, overall sensory scores remained acceptable in all formulations. The results demonstrate a process-intensified route for upgrading an ethnic dairy product into a functional food with enhanced nutritional density, phytochemical status, and time-efficient production suitable for regional dairy industries.