АНАЛИЗ РЕЦЕПТУРЫ И СВОЙСТВ СИМБИОТИЧЕСКОГО ЙОГУРТА

Abstract

Currently, the use of functional food products to improve the living status of the population is a promising direction. The paper presents the rationale for the developed formulation of symbiotic yogurt enriched with a complex food additive (KPD) based on vegetable raw materials. The purpose of this yogurt is to improve the functioning of the digestive system, motor-evacuation function of the intestine due to the presence of dietary fiber in the composition of rice flakes, apple pectin, Jerusalem artichoke syrup. Dairy products are an important part of the diet of Russians. As part of the intestinal microbiota of people, with age there is a decrease in the number and species diversity of many beneficial microorganisms. Many studies conducted in samples of healthy people have shown the prospects of using probiotics and symbiotics in therapy in order to preserve beneficial bacteria in the human intestine throughout life. Therefore, the use of functional yogurt will have a beneficial effect. The analysis of the resulting product showed its compliance with all organoleptic, physico-chemical and microbiological indicators, as well as an increased content (more than 15%) of dietary fiber, thiamine, vitamin PP, mineral components: iron, magnesium, zinc. According to the obtained microbiological data, functional yogurt does not contain pathogenic microflora, is safe, its shelf life depends on storage conditions