THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY

Autor:	A. K. Gumarova, T. A. Baiatyrov, Z. M. Aitmukhanova, A. B. Allabergenov
Jazyk:	English<br />Kazakh<br />Russian
Rok vydání:	2021
Předmět:	йогурт ашытқы тритикале өсірілген дәндер функционалды өнім тамақтану тағам талшықтары технология закваска пророщенные зерна функциональный продукт питание пищевые волокна yogurt sourdough triticale sprouted grains functional product nutrition technology Technology (General) T1-995
Zdroj:	Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 19-24 (2021)
Druh dokumentu:	article
ISSN:	2304-568X 2710-0839
Popis:	The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yogurt were selected: control - without additives; with the addition of 1.5%; 2% and 5% of crushed sprouted triticale grains. Yogurts with 1.5% and 2% of sprouted and crushed triticale grains were rated high according to the score. The addition of herbal additives to the formulation will expand the range, competitiveness; increases the nutritional, biological value and storage capacity, improves the organoleptic, physico-chemical functional and technological properties of the finished product.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/79781c621d3d4baa8eea90c87111f644 Zobrazit plný text záznamu View record in DOAJ