Articles

Recipes and Technologies Improvement for Yogurt Production of Functional Use

Authors:

Sofya Y. Yakovleva, Vera V. Trigub, Vladimir G. Popov

Abstract:

The article presents the scientific literature review and the patent and information search results on the functional yogurt development. The research relevance is due to the significant population demand, the variety of yogurt recipes and technologies, particularly the use of “branded” starter cultures that form specific organoleptic and physiological indicators. The authors consider the production technologies of a fermented milk product – yogurt of a functional orientation for the purpose of gastrointestinal tract diseases prevention. Currently, new technologies and non-traditional raw ingredients are widely used to produce fermented milk products with improved taste and consistency, characterized by increased bioavailability. For the yogurt recipe development, the priority solution was to use non-traditional plant raw materials with natural prebiotics that grow in Western Siberia. The vegetable raw materials choice is due to the possibility of a stabilizing effect on the gastrointestinal tract, as well as improving the structural and mechanical properties of yogurt. The researchers revealed the mathematical optimal ratio justification of recipe ingredients for yogurt production. They calculated the multifunctional ingredient mass that determined the physiological value of yogurt; the ingredient included topinambur syrup, apple pectin, oat beta-glucan. A man calculated the weight of one yogurt serving (140 g) to achieve a favorable effect on the gastrointestinal tract activity. The thesis includes the empirical study results of viscosity in the developed samples. The researchers recorded the optimal consistency achievement of the product with the multifunctional ingredient addition of 9.0 ± 0.8 %. These recommendations can be useful for technologists involved in the fermented milk production to expand the range and increase the demand for healthy food products based on local plant raw materials.

Keywords:

yogurt; production; starter culture; functional product; technology; rheological properties;

For citation:

Sofya Y. Yakovleva, Vera V. Trigub, Vladimir G. Popov. Recipes and Technologies Improvement for Yogurt Production of Functional Use. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 67–74. DOI: 10.29141/2500-1922-2021-6-2-8