Optimization of production of the fermented milk beverage based on Tibetan kefir grains

Rustem Khabibullin,Mahmud Adylov,Galina Ezhkova,Y Smyatskaya,T Aktar

doi:10.1051/e3sconf/202124701003

Abstract

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

Highlights

Fermentation processes used to be used only to increase shelf life of products and improve their taste, but in recent years fermented foods have become associated with a healthy diet and have attracted scientific interest [1]
The microorganisms that provide fermentation process are becoming the object of study, because they have a wide range of biological activity: they control the growth of probiotic microorganisms, synthesize vitamins, specific proteins, highly digestible calcium, bacteriocins, sphingolipids and many others
This paper aims: To obtain the second-order polynomial response surfaces both of quality and shelf life indicators on the main fermentation parameters using Central Composite Design (CCD); To optimize the resulting polynomial responses, i.e. to determine conditions providing the extremal level of these functions; To study the effect of plant additives on the quality of fermented beverages and their shelf life by obtaining corresponding response surfaces; To optimize beverage formulation to provide maximum of these function

Summary

Introduction

Fermentation processes used to be used only to increase shelf life of products and improve their taste, but in recent years fermented foods have become associated with a healthy diet and have attracted scientific interest [1]. This role of fermented foods brought to life a new class of foods called functional nutrition [2]. L. Acidophilus and Bifidobacterium spp. are known for their probiotic properties, but fermented foods should contain them in the amount of at least 106 cfu/g [4]

Objectives

Methods

Results

Conclusion