Articles
Justification and Development of Fermented Milk Products Enriched with Laminaria
Authors:
Tatiana M. Boytsova, Elena V. Shemetova, Victoria O. Gnilomedova
Abstract:
The article presents the study results of fermented milk products enriched with natural iodine-containing raw materials – laminaria (Laminaria Japonica Aresch). The research purpose is a justification of fermented milk product development by the type of yogurt and yogurt dessert. The cooking technology includes the yogurt production according to the classical recipe with an additional operation – the maximum mass fraction introduction of laminaria powder. A man used laminaria in a dry form (TR 15-01 206-2001. Dried Sea Cabbage) crushed to a powder state with particles Ǿ ≤ 1.5 mm. Studies of additives from 1 % to 4% of laminaria powder enabled to choose the recommended dosage of 3 %. According to the organoleptic assessment results of the experimental samples quality of fermented milk products, their taste characteristics received a score of 5 points; the main limitation was the pronounced smell of laminaria. The researchers attempted to increase the smell score by using additional components - chocolate, strawberries, but in all cases the smell score was 4 points. The authors found that the addition of laminaria powder increased the viscosity of the finished yogurt by 8% and the assessment of its consistency to 5 points. Physico-chemical parameters of yogurts with laminaria powder comply with the requirements of regulatory documentation. According to the microbiological studies, the store period of the developed products is up to 7 days under standard conditions. When assessing the nutritional value, a man revealed that the calorie content of yogurts and desserts was 3-5 % higher, they were high in iodine and had a small amount of prescription sugars, which enabled them to be attributed to products enriched with functional food ingredients (GOST R 55577-2013).
Keywords:
fermented milk products; yogurt; enrichment; laminaria; organoleptic indicators
For citation:
Tatiana M. Boytsova, Elena V. Shemetova, Victoria O. Gnilomedova. Justification and Development of Fermented Milk Products Enriched with Laminaria. Индустрия питания|Food Industry. 2021. Vol. 6, No. 4. Pp. 47–54. DOI: 10.29141/2500-1922-2021-6-4-5
