Yoghurt quality when using probiotic starter cultures and vegetable filler
| Autor: | S. M. Ovsienko, I. M. Bernyk, N. V. Novgorodska |
|---|---|
| Jazyk: | English<br />Russian<br />Ukrainian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 53-59 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2519-268X 2707-5885 |
| DOI: | 10.32718/nvlvet-f10009 |
| Popis: | In order to increase the biological value of yogurt, increase and improve its assortment, it is necessary to continue the search and use of new additives and fillers of natural origin. Such fillers should be well combined with the milk base, contain mineral elements, vitamins and other biologically active substances. The article substantiates the use of bacterial starters and vegetable filler in yogurt technology. The results of studies on the use of dry bacterial starter cultures of direct application of the Ukrainian manufacturer of the “YOGURTON” trademark and the vegetable filler “Black currants dry extract of 30 % anthocyanins” in the production of yoghurt are presented. An evaluation of the prototypes showed that when using the Yoghurt Probio TM «YOGURTON» starter, the product had a more pronounced taste and smell. The time of clot formation, changes in titrated acidity, and organoleptic characteristics of yogurt with filler were studied. It was found that all samples of yogurt on organoleptic parameters meet the requirements of DSTU and high scores on the scoring system of fermented milk products. The tested starter cultures at a fermentation temperature range of 40 ± 2 °C form a clot for 6–8 hours with a titratable acidity of 75 °T. Yogurt with a content of dry currant powder in an amount of 1 % in terms of organoleptic characteristics turned out to be the best; with an increase in the content of currant powder in yogurt up to 1.5 %, an increase in the taste of currants and a decrease in the characteristic sour milk taste of the product were noted. High acidity gives the product a sour taste and smell, which reduces its organoleptic characteristics. The acidity of yogurt with a filler content of 1 % was 116 °T on the first day of storage and increased to 140 °T for ten days. During storage of yogurt at the temperature of +6 ± 2 °C there is a gradual increase in lactic acid microorganisms, which affects the organoleptic characteristics of yogurt. “Black currant extract dry 30 % anthocyanins” enriches yogurt with anthocyanins, flavonoids, organic acids, pectin, which improve the taste and quality of the product. |
| Databáze: | Directory of Open Access Journals |
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