Разработка рецептурных композиций кисломолочных продуктов, обогащенных полезными ингредиентами

Abstract

Purpose. Development of composite compositions of fermented milk products with functional ingredients for preventive nutrition. Study of the possibility of enriching yogurt with betaine and beet juice. Materials and Methods. The object of the research was yogurt as a fermented milk product and natural plant functional components: beet juice and food additive betaine anhydrous (98%). In the process of conducting research, standard methods for determining organoleptic, physicochemical parameters were used. Results. Four variants of the composite compositions of fermented milk products were developed, the production technology had no differences from the traditional technology. Fresh beet juice and betaine are added to milk mixtures according to the recipe before pasteurization. The tasting evaluation of finished fermented milk products according to a 5-point system showed that samples number 1 (control) – 5,00 points and number 5,0 – 4,75 points have the highest rating for organoleptic indicators. The organoleptic characteristics of the samples with the addition of plant components were practically no different from the control sample. The consistency of all produced samples of the fermented product was homogeneous, moderately viscous, the color was milky white or pink, uniform throughout the mass, the taste and smell were fermented milk, without any foreign tastes or odors. Conclusion. The results of the studies confirmed the feasibility of using the food additive betaine and beet juice to fortify a fermented milk product such as yogurt.