SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES
| Autor: | M. A. Gasheva |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Новые технологии, Vol 18, Iss 3, Pp 17-23 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2072-0920 2713-0029 |
| DOI: | 10.47370/2072-0920-2022-18-3-17-23 |
| Popis: | The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition. Ice cream becomes even healthier and tastier as a result of enrichment with beneficial ingredients such as probiotics, bioelements, vitamins [1; 4; 7].Ice cream based on fermentation differs from the traditional type of ice cream in terms of organoleptic characteristics, so consumer acceptability is an important evaluation factor.Production of ice cream enriched with functional ingredients with a reduced energy value is an urgent and timely task.Probiotic ice cream is superior in vitamin ratio to regular ice cream. It is rich in calcium protein phosphorus because of this, it is well absorbed by the human body. The ice cream is rich in vitamins B, D, A, E, magnesium, amino acids and enzymes that help speed up digestion.Highly promising ice cream trends include the combination of different types of probiotics and dietary fiber, sugar substitutes for honey or sweeteners, the addition of fruit purees, etc. [4].The dietary properties of fermented ice cream are due to the fact that the beneficial microorganisms contained in it effectively cleanse the intestines of toxins and are easily absorbed as a result of the partial breakdown of milk proteins and contribute to the accumulation of vitamins. Dairy products are recommended for diseases of the gastrointestinal tract, osteoporosis in the treatment of antibiotics [5; 6].In the research probiotic starter cultures for the production of fermented ice cream with specified functional properties have been selected. The amount of ferment introduced and its influence on the quality indicators of the finished product have been established. |
| Databáze: | Directory of Open Access Journals |
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