Use of Non-traditional Raw Materials in Yogurt Production Technology
| Autor: | Evgenia Demidova, Maryna Samilyk |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Restaurant and hotel consulting. Innovations. 5:281-291 |
| ISSN: | 2617-9504 2616-7468 |
| DOI: | 10.31866/2616-7468.5.2.2022.270113 |
| Popis: | Topicality. The problem of deteriorating public health prompts scientists and manufacturers to expand the assortment of functional products. In the market of the mentioned products in Europe and Ukraine, dairy foodstuff make up 65...67 %. Particularly, fermented milk products occupy a special place among them. Fermented milk drinks enriched with berry raw materials, which contain antioxidants etc., are in wide demand among the population. Therefore, the elaboration of new types of functional fermented milk drinks is an urgent issue today. Purpose and methods. The aim of this work is to study possibilities of using derivatives of Sambucus nigra processing products in yogurt production technology. Standard organoleptic, physicochemical, microbiological and chromatographic research methods have been used in this research. Results. The recipe of yogurt from derivatives of elderberry processing has been substantiated and created, their organoleptic, physico-chemical and microbiological indicators have been studied. Conclusions and discussion of results. The elaborated technology for the production of elderberry powders with functional qualities, and their usage in yogurt production is appropriate for this production implementation. The research highlights that the way of osmotic dehydration allows preserving the biological value of processing products Sambucus nigra. These processing derivatives can be used as nutritional supplements in yogurt production in order to improve their alimentary value. |
| Databáze: | OpenAIRE |
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