Biotechnological features of production and quality assessment of lactose-free yoghurt
| Autor: | Vita Trokhymenko, Mykola Didukh, Tetiana Kovalchuk, Volodymyr Bidenko, Viacheslav Zakharin |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Тваринництво та технології харчових продуктів, Vol 12, Iss 4, Pp 67-77 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2706-8331 2706-834X 87912449 |
| DOI: | 10.31548/animal2021.04.007 |
| Popis: | The production of lactose-free yoghurts as a dietary product for people with milk sugar intolerance requires its extraction, which can affect the sensory and physicochemical properties of the finished product, thus, their evaluation to improve the technology is relevant. The purpose of the work was to explore yoghurts produced by conventional and lactose-free technologies. The object of the study was organic drinking yoghurt with “blueberry” filler (with probiotic) 2.5% and lactose-free organic yoghurt (with probiotic) 2.5%. The experimental samples were determined by a group of tasters organoleptic indicators, and titrated acidity and active acidity, conditional viscosity and structural and mechanical parameters of the product. According to the results of the research, organic drinking yoghurt with blueberry filler tasted sour-milk, without foreign flavours and odours, moderately sweet, with a pronounced taste of “blueberry” filler, consistency – homogeneous, tender, dense, without gas generation, with fresh blueberry particles distributed throughout the yoghurt, colour – with a shading characteristic of blueberries. Organic lactose-free yoghurt had a sour taste, fermented milk, without foreign flavours and odours, and colour – white. According to the results of physicochemical studies of the experimental samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt, it was established that the titrated acidity was 80 and 85o T, pH was 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yoghurt with the “blueberry” filling was 9.8 g/100g compared to 4.4 g/100g in lactose-free yoghurt, including sugar, respectively – 5.8 and 0 g/100 g. The energy value and caloric content were higher in the yoghurt sample with “blueberry” filling. The conditional viscosity of the test samples was respectively 1 min. 30 sec. and 59 sec. The degree of syneresis in the samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt was 55 and 45%, moisture content was 44.07 and 39.49%, respectively. The results obtained are relevant for understanding the changes in the properties of lactose-free yoghurts compared to the conventional type of this fermented milk product |
| Databáze: | Directory of Open Access Journals |
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