Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders

Abstract

Consumption of fermented milk products containing healthy substances is an effective means of strengthening the protective functions of the human body. Development of the new product technology is based on a well-founded method of introduction of plant components forming their composition and properties. The purpose of this work is to study the method of adding a mixture of aronia and hawthorn powders, the effect on organoleptic indicators and individual physicochemical properties of yogurt. During the work, a set of generally accepted standard research methods was used. The subjects of the study are samples of yogurt produced by a thermostat method, but differing in the step of introducing an enrichment additive. Digestion was performed using a dry bacterial starter for "vivo" brand yogurt. Based on the results of the study, the stage and method of adding a plant additive to the milk mixture are selected. The optimal dose for adding aronia and hawthorn powders to the milk mixture was 5%. It has been found that the addition of the additive before fermentation leads to a deterioration in appearance and consistency (whey peel off), and when a mixture of aronia and hawthorn powders is introduced at the fermentation stage, it contributes to an improvement in organoleptic indices of goat's milk-based yogurt. According to physical and chemical indicators, the developed sample according to the proposed technology meets the requirements set by TR TS 021/2011, TR TS 033/2013 and GOST 31981.