Abstract
The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in the technology of yogurt is analyzed. The studies are relevant in view of improving the quality of yogurts and giving them the status of natural ones due to removing stabilizers, flavors and aromatic additives from their composition. In addition, the introduction fillers into the recipe of yogurts, as a rule, leads to a deterioration of their rheological parameters: a decrease in viscosity, separation of whey and deterioration of the taste properties of the product. This causes an increase in the amount of flavors and stabilizers introduced into their composition, which negatively affects the population of “living microflora” and the biological value of the product. It is found that all the fillers (strawberry powder, candied beets and strawberry jam) had no negative effect on the fermentation process. The influence of dietary fibers that are part of fillers (candied beets, strawberry powder and strawberry jam) on the rheological properties of the product is investigated. Changes in viscosity, water-holding capacity, active and titrated acidity of yogurts with different types of fillers were determined and analyzed immediately after production and during storage. The positive effect of pectin-containing fillers on the hydrophilic properties of yogurts, which increase the water-holding capacity of the product by 2–3 %, is experimentally shown. Based on the data obtained, the feasibility of using the proposed types of fillers, namely strawberry powder and candied beets, in yogurt production without the use of stabilizers, flavors and other food additives is proved. Storage capacity is found, yogurts are developed and shelf life specified in the regulatory documents is determined
Highlights
Yogurt is a structured fermented milk drink, whose popularity among consumers is explained by its taste, and by its functional properties
To assess the water-holding capacity of the clot, yogurt samples (10 cm3) were centrifuged for 60 min in 15 min increments and the volume of whey obtained was measured in ml
Less active acidity was in the yogurt sample with candied beets, its level of active acidity pH was: on the 5th day – 4.25; on the 10th day – 3.9; on the 15th – 3.5
Summary
Yogurt is a structured fermented milk drink, whose popularity among consumers is explained by its taste, and by its functional properties. For the fermentation of yogurt, are used species cultures of Lactobacillus delbrueckii subsp. Useful properties are inherent only in natural yogurts, for the production of which raw materials and ingredients (dyes, flavors, preservatives, stabilizers) of natural origin are used. The shelf life of yogurt is no more than 14 days [1]. For this reason, the urgent task of research on storage stability is to develop formulations of dairy products that would have no additives other than natural fillers with a balanced content of vital nutrients
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