Vegetable ingredients in functional fermented milk products

Abstract

The analysis of literature found prebiotic properties of inulin and white currant’s health-promoting properties and rich chemical compositions that allow these products to be considered functional food ingredients with bifidogenic, immunomodulating, antioxidant, prebiotic, and hepatoprotective properties, which became a reason for inulin and white currant to be used for enrichment of a dairy product. The experimental studies have established the type of starter microflora—lactic acid and bifidobacteria. The optimal method of heat treatment and technological stage and doses of inulin (3.0%) and unclarified white currant juice (3.0%) were determined, i.e., holding juice and inulin dissolved in milk at t=65±2°C for 25-30 minutes, cooling to t=14±2 °C, and adding to fermented milk product cooled to t=14±2 °C. Qualitative indicators of the fermented milk product enriched with inulin and white currant were higher than those of a traditional product. The new product met the requirements of technical regulations and can be recommended as a functional product for systematic consumption by different age groups of population without restrictions.