Study of the combined use of pectin and freeze-dried powders from plant raw materials in the fermented milk drinks production
Authors:
Maria A. Zyablitseva
Abstract:
Given the unfavorable environmental conditions of industrial cities, finding ways to minimize the impact of polluted environments on human health is particularly important. One key area is dietary modification by including foods rich in pectin and dietary fiber. The purpose of this study is to explore the feasibility of combining apple pectin with plantbased powders (pumpkin, beetroot, and blackcurrant) in a bio-yogurt recipe. The study developed models to predict the impact of the type and dosage of plant powders on the organoleptic properties of bio-yogurt. The optimal dosage was determined to be 1% for pectin, 5% for beet and pumpkin powders, and 10% for blackcurrant powder. A linear relationship was established between the dosage of plant powders and the amount of whey separated during storage. Thus, an increase in plant filler by 1% reduces whey separation by an average of 0.25 ml. Photographs of the microstructure of bio-yogurt samples are presented. The author has shown that adding plant-based powders (blackcurrant) to bio-yogurt increases the total dry fat content by more than two times compared to the control, resulting in a dense, uniform bio-yogurt structure. The presence of plant-based ingredients (plant powders and pectin) reduces the rate of increase in titratable acidity in bio-yogurt. The study demonstrated that the developed product has high nutritional and energy value. Furthermore, the combined use of pectin and plant powders enriches bio-yogurt with dietary fiber. These results demonstrate the high potential of using plant powders and pectin together to create healthy food products that meet modern requirements.
Keywords:
bio-yogurt; preventive product; beetroot; black currant; pumpkin; pectin; dietary fiber
For citation:
Zyablitseva M.A. Study of the combined use of pectin and freeze-dried powders from plant raw materials in the fermented milk drinks production. Индустрия питания|Food Industry. 2026. Vol. 11, No. 3. Pp. 15–27. DOI: 10.29141/2500-1922-2026-11-3-2. EDN: AHVCVA.
