The production technology of functional yoghurt, enriched with a mixture of dry wheat germ powder and bilberries and blueberries puree
| Autor: | R. V. Ginoyan, N. E. Nazarova, Yu. N. Bondareva |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Geography Planning and Development Organoleptic food and beverages 04 agricultural and veterinary sciences Berry TP368-456 Management Monitoring Policy and Law Raw material 040401 food science Food processing and manufacture 03 medical and health sciences Ingredient 0404 agricultural biotechnology Starter Dry powder functional yogurt sprouted wheat mashed bilberries and blueberries puree organoleptic analysis ingredient anthocyanins flavonoids water-and fat-soluble vitamins polyunsaturated fatty acids Composition (visual arts) Fermentation Food science Mathematics |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 283-287 (2019) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2018-4-283-287 |
| Popis: | The use of dairy products and beverages containing substances useful for health is an effective means of strengthening the protective functions of the human body. The development of new products should be based on a reasonable selection of ingredients that form their composition and properties. One of the most relevant areas in the technology development of functional dairy products, including yogurt, is the identification and use of promising types of traditional plant crops and wild fruit and berry raw materials. The purpose of this work is to study the effect of different doses of a mixture of dry powder suspension of sprouted wheat, and mashed bilberries and blueberries on organoleptic characteristics, individual physical and chemical properties and safety of yogurt. The work is done in of the "Nizhny Novgorod State Agricultural Academy". While the research, a set of generally accepted standard research methods was used. Objects of research are samples of yogurt thermostatic with different doses of the components: 1.0; 1.5; 2.0; 2.5% of suspension of powder of sprouted wheat and 5.0; 7.0; 9.0; 11.0; 13.0% mashed bilberries and blueberries (1.5: 1.0). The fermentation was performed using dry starter cultures YO-MIX 495 LYO 100 DCU, Danisco Cultures. According to the results of a study designed and optimized component composition of yoghurt, selected dose, the stage and method of making milk of a mixture of additives, experimental studies on adjustment and sequence of technological modes of production of a particular group of samples of yoghurt. Optimal application dose of suspension of sprouted wheat powder in milk mixture amounted to 1.5%, puree of bilberries and blueberries(1.5:1.0) of 7.0%. In the obtained enriched sample the content of carbohydrates increases to 5.40–5.45%, the content of vitamin C-to 3.65-3.75 mg/%. Yogurt meets the requirements established CU TR 021/2011, CU TR 033/2013 and GOST 31981. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|