Abstract
Abstract Today, the development of the food industry is aimed at creating balanced products that have beneficial properties for the human body in the long term. As one of these approaches, the use of sprouted plant raw materials (barley grains) in fermented milk products – yoghurts – can be proposed. The proposed plant raw materials have a number of useful properties: total antioxidant activity (136 ± 4) DPPH%, flavonoid content (96 ± 5) %, polyphenols (125 ± 4) %, and also contains a large amount of dietary fiber and minerals. The most effective way is to add the vegetable raw ingredient after the fermentation process and the formation of a product clot. The addition of the plant ingredient was carried out in quantities of 1, 2 and 3%. A direct relationship was noted between the amount of added additive and the degree of syneresis; application in larger quantities partially worsens the syneresis properties of the fermented milk product, and the viscosity of yogurt also slightly decreases. At the same time, a positive effect on the development of microflora of fermented milk products was noted, the presence of Streptococcus thermophilus in the form of mono-, diplo- and streptococcal forms was revealed.
Published Version
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