Abstract
Modern complex environmental conditions put forward the urgent need to improve the nutritional structure of the population at the expense of improving the quality, biological value and taste of the products. That is why the purpose of the work was to justify the use of thistle grist on kefir technology. In particular, the effect of thistle pellet on the organoleptic, physicochemical and microbiological parameters of kefir has been investigated. It was established that it had a homogeneous consistency with a broken clot and a color from white to cream with interspersed grist. Increasing the dose of thistle grist to 3% and 4% has led to a taste with sharply pronounced flavor of thistle and to a brown color with a pronounced thistle content. The kefir viscosity of 2.5 mg per kg changes over the seven days of storage, although it remains high enough for 8 days, namely 47 seconds. The growth of the viscosity of kefir with thistle grist is due to the hygroscopic properties of grist, resulting binds moisture free product. The analysis of microbiological parameters in the storage of kefir with thistle grist allows us to conclude about the satisfactory sanitary condition of the new product and its harmlessness for the consumer's health.
Highlights
The purpose of our work was to investigate the effect of thistle grist on kefir technology
Experimental samples of kefir with thistle grist were manufactured at the Ivano-Frankivsk Dairy Plant
Thistle grist were introduced into kefir during its cooling before ripening
Summary
Among the large number of functional food groups in millions of people from different countries, sour-milk drinks are deservedly popular, ie cow's milk, milk of sheep, goats, mares and other animals, squashed by various types of lactic acid bacteria (Milani et al, 2011; Mazaraky et al, 2012; Kaminarides et al, 2013; Ferrão et al, 2016). Sour milk products traditionally used in our region are kefir, yoghurt, fermented baked milk, etc. Kefir is one of the most popular sour-milk products, which accounts for more than 2/3 of their production. The beneficial properties of kefir are due to its ability to stop the development of pathogenic bacteria in the intestine. The processes of decay are inhibited and the formation of toxic decay products is stopped (Podobii et al, 2010; Dmytrovska, 2010)
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