Effect of dietary fiber on yoghurt quality

Abstract

The production of yoghurts and yoghurt drinks is one of the fastest growing segments of the dairy industry. The range of this type of dairy products is constantly updated. In the course of the experiments, the use of functional bamboo and apple fibers in the amount of 0.1-1.5 % in the formulation of yogurts made by the thermostatic method based on cow's milk has been studied. According to organoleptic, physicochemical and microbiological parameters, yogurt has been selected with the addition of bamboo fibers at a concentration of 0.3 %. In a sample of this yogurt, compared with the control sample (cow's milk without fibers), the mass fraction of sugar is slightly higher (by 0.1 %), the mass fraction of solids does not differ from the control, and the acidity is 2.5 % less. The amount of lactic acid bacteria of the genus Lactobacillus in the sample with the addition of bamboo fibers at a concentration of 0.3 % is less than in the control, but is within the normal range for this product. In the course of determining the nutritional and energy value, slight changes in the main nutrients in the experimental yogurt sample have been noted in comparison with the initial raw material and control, which caused a slight decrease in calorie content (by 7.49 and 3.61 %, respectively). The high nutritional value of the developed yogurt allows it to be positioned as a functional product. Economic calculations have shown the feasibility of introducing this development into the food industry.