Yogurt Flavor Research Articles

Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt

This study investigated the effects of several concentrations of Ganoderma lucidum water extract (GLWE) (0, 0.5, 1.0, and 1.5 %) on set-type yogurt's flavor volatiles as well as the physicochemical, textural, and antioxidant activities of the yogurt during storage. The HS-SPME-GC–MS investigation found that adding GLWE increased the amount of flavor volatiles in yogurt, which improved the quality of flavor volatiles produced by the yogurt. The yogurt's water holding capacity, syneresis, color, and texture all showed optimum values at a 0.5 % GLWE concentration, and its total number of flavor volatiles reached 43. To sum up, the incorporation of GLWE at a 0.5 % concentration promotes the development of superior flavor volatiles in yogurt and enhances its qualitative attributes in contrast to the control group.

Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor

Effect of Adding Essential Oils of Nigella sativa and Thyme on the Yogurt Flavor

Process optimization, quality evaluation, and dynamic changes of metabolites in Houttuynia cordata yogurt

Houttuynia cordata Thunb (YXC) is a significant homologous plant valued for its medicinal and culinary properties. However, there are no reports on the study of YXC yogurt. The quantities of YXC liquid, starter culture, and white sugar were used to evaluate their impact on yogurt quality, followed by metabolite profiling analysis. The optimal formula for yogurt consisted of 23 g YXC liquid, 9 g white sugar, and 0.7 g starter culture, resulting in well-balanced coagulation, delicate and smooth taste, and a unique aroma of YXC. Additionally, most differential metabolites were significantly accumulated during the production process of YXC yogurt, of which amino acids, free fatty acids, organic acids, and saccharides were associated with the texture, taste, and flavor of yogurt. Correlation analysis further suggested that saccharides, amino acids, and lipids were positively correlated with sensory quality of YXC yogurt. Collectively, YXC-based yogurt enriches the variety of yogurt products and enhances their nutritional values and flavor properties.

Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet)

Background: The aim of the study was to develop a Sapodilla flavoured yogurt enriched with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Millet milk was extracted by simple soaking and pressure cooking method. Methods: Four variations and control sample of the yogurt were developed with incorporation of millet milk in the proportions; 10%, 20%, 30% and 40%, where 0% served as the control. Sensory evaluation was performed using the nine-point hedonic scale. Variation 2 of the yogurt (Y2-20%) having the highest overall acceptability (7.70±0.05) was finalized for further analyses. Result: The physicochemical analysis including texture (hardness- 75.66±0.57), syneresis (4.50±0.10), pH (4.46±0.05), total titratable acidity (0.86±0.05) and total solids (23.2±0.20) were studied for the developed product. Antioxidant activity revealed 87.93% inhibition and total Phenolic content was found to be significant (P value less than 0.001) in comparison with the control. Development of flavored yogurt enriched with kodo millet milk is a novel technique. Hence, as indicated, great prospects exist in India for such value added ingredients made with traditional millets and milk byproducts along with advanced technologies for their processing.

Use of L.Bulgaricus and L.Casel Bacteria Which Function as Fermentation Media for Ginger Flavored Yogurt

Use of L.Bulgaricus and L.Casel Bacteria Which Function as Fermentation Media for Ginger Flavored Yogurt

Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins

The modification effects of Cyperus esculentus milk (CEM) on the sensory and gel properties of set yogurt were elucidated in this study. It was found that a suitable CEM addition adjusted the color, moderated the acidity, and enriched the aroma of compound yogurt. Interestingly, the internal network structures of yogurt gel were strengthened at a low CEM addition, causing the improvement of yogurt textural properties, viscoelasticity and water-holding-capacity. However, a high CEM addition induced the incompact gel structures, unbeneficial to the expected textures and rheology of compound yogurt. Then, starch (CES) and proteins (CEP) were isolated to elucidate their influence on the gelation behaviors of casein. The results showed that CES always promoted the formation of CES-casein gel, improving its textural, elastic and morphological characters. This resulted from the presence of branchy side chains of amylopectin and the viscosity of starch molecules, making CES tightly anchor with casein gel and thus fill in the gel pores. However, the CEP-casein gel properties described an enhanced-weakened trend with CEP addition increasing. Notably, at a low addition, CEP well-dispersed and interacted with casein, filling into gel pores and thus strengthening gel network, while at a high addition, the self-gelling CEP gradually separated from casein gel due to few branchy structures and insufficient viscosity. It was the characteristic behaviors of CEM components that affected the gelling properties of compound yogurt. Conclusively, a moderate addition of CEM (<20%) is recommended to enrich the flavor of set yogurt with simultaneously-improved or maintained textural and gelling properties.

Identification and Visualization of Polystyrene Microplastics/Nanoplastics in Flavored Yogurt by Raman Imaging.

The contamination of food by microplastics has garnered widespread attention, particularly concerning the health risks associated with small-sized microplastics. However, detecting these smaller microplastics in food poses challenges attributed to the complexity of food matrices and instrumental and method limitations. Here, we employed Raman imaging for visualization and identification of polystyrene particles synthesized in polymerization reactions, ranging from 400 to 2600 nm. We successfully developed a quantitative model of particle size and concentration for polystyrene, exhibiting excellent fit (R2 of 0.9946). We established procedures for spiked flavored yogurt using synthesized polystyrene, providing fresh insights into microplastic extraction efficiency. Recovery rates calculated from models validated the method's feasibility. In practical applications, the assessment of the size, type, shape, and quantity of microplastics in unspiked flavored yogurt was conducted. The most common polymers found were polystyrene, polypropylene, and polyethylene, with the smallest polystyrene sizes ranging from 1 to 10 μm. Additionally, we conducted exposure assessments of microplastics in branded flavored yogurt. This study established a foundation for developing a universal method to quantify microplastics in food, covering synthesis of standards, method development, validation, and application.

Effects of rice wine on the quality and flavor characteristics of yogurt

Rice wine, a traditional Chinese fermented beverage, possesses both nutritional value and unique flavor. It is anticipated to enhance the nutritional potential and flavor of yogurt. This study aimed to assess the physicochemical, antioxidant, and sensory qualities of yogurt supplemented with varying concentrations of rice wine (0%, 5%, and 20%, v/v). The results revealed alterations in acidity, water-holding capacity (WHC), total sugar, texture characteristics, and rheological properties upon the addition of rice wine. Compared to the control group, yogurt supplemented with 5% and 20% rice wine showed higher total phenol content (TPC) and increased DPPH• clearance activity. Moreover, changes were observed in the hardness, adhesiveness, and gumminess of the experimental group. The addition of 5% YSRW resulted in an increased G′ and decreased G″ compared to the control group, which indicated that rice wine could increase the gel strength of yogurt. The variety and content of flavor substances in YSRW also increased, implying that rice wine might improve the sensory acceptance of yogurt. These findings suggested that rice wine can serve as a natural additive to enhance the flavor and taste of yogurt, which made it a promising ingredient for developing functional yogurt with desirable physiological, nutritional, antioxidant, and sensory qualities.

Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt

The current study aimed to isolate and characterize the lactic acid bacteria (LAB)-derived exopolysaccharide (EPS) and apply it to enhance yogurt's functional and technological quality. After screening and isolation of 52 different LAB strains from fermented milk products, Lactobacillus (L.) rhamnosus KF5, L. plantarum C182, Pediococcus (P.) acidilactici CCFM18, and Leuconostoc (Leu.) mesenteroides F27, with high EPS production yield, were nominated for further evaluation. EPS-derived strains were evaluated based on production yield, protein content, antioxidant activity, emulsification, and anti-inflammatory ability. After comparing isolated EPS samples, the Leu. mesenteroides F27 products were chosen in 3 concentrations (100, 250, and 500 mg EPS/L) to supplement the yogurt. EPS at all concentrations enhanced LAB growth, water-holding capacity, viscosity, and antioxidant activity. The electronic nose and tongue revealed that EPS did not affect the yogurt flavor profile. The confocal laser scanning microscopy showed a homogenously distributed protein and EPS network in the supplemented yogurt samples. However, in the rheology and consumer analysis, the 250 mg/L concentration showed better attributes, such as higher consistency, lower flow behavior, and a higher flavor score. Leu. mesenteroides F27-derived EPS could be used as a biological additive to enhance yogurt's technological and functional quality.

Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health

Yogurt offers potential health benefits, particularly for the intestines. The choice of starter culture is key to the production of functional yogurt. In this study, Lactiplantibacillus plantarum ZFM55 was incorporated into a commercial starter and its effects on the quality of yogurt was evaluated. Changes in texture, flavor, composition, and metabolites were assessed, along with its impact on the gut microbiota. We found adding ZFM55 improved the water holding capacity, cohesiveness, viscosity, and hardness of the yogurt. Analysis using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and liquid chromatography-mass spectrometry (LC-MS) demonstrated that ZFM55 contributed to a desirable flavor profile and increased the levels of non-volatile metabolites, such as amino acids and carbohydrates. Stool samples from volunteers who consumed fermented milk were collected and analyzed using 16 S rDNA sequencing and GC-MS. The results showed that fermenting yogurt with ZFM55 significantly altered the beta diversity of the gut microbiota. Notably, probiotics such as Bifidobacterium, Blautia, and Lactobacillus exhibited substantial increases, along with a notable rise in the production of short-chain fatty acids, particularly acetic acid and butyric acid. These findings highlight the potential of ZFM55 for developing high-quality functional yogurt products.

Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains

The synergistic fermentation of milk by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus is one of the key factors that determines the quality of yogurt. In this study, the mechanism whereby yogurt flavor compounds are produced by a mixture of S. thermophilus SIT-20.S and L. delbrueckii ssp. bulgaricus SIT-17.B were investigated by examining the flavor production, growth, and gene transcription of these strains. The results showed that yogurt produced by a 10:1 mixture of the aforementioned strains had the highest abundance of acetoin, whereas yogurt produced by a 1:1 mixture had the highest abundance of diacetyl and acetaldehyde. In addition, the growth of S. thermophilus SIT-20.S was enhanced in the 10:1 mixture. Transcriptomic analysis revealed differentially expressed genes in the flavor-compound-related pathways of S. thermophilus SIT-20.S and L. delbrueckii ssp. bulgaricus SIT-17.B in yogurts produced by 10:1 and 1:1 mixtures compared with those produced by either strain alone. Mixed fermentations regulated the expression of genes related to glycolysis, resulting in an increase of pyruvate, which is an important precursor for diacetyl and acetoin synthesis. The gene encoding the acetoin reductase (SIT-20S_orf01454) was decreased in S. thermophilus SIT-20.S, which ensured the accumulation of acetoin. In addition, the gene encoding the acetaldehyde dehydrogenase (SIT-20S_orf00949) was upregulated in S. thermophilus SIT-20.S, and the expression of alcohol dehydrogenase (SIT-20S_orf01479; SIT-17B_orf00943) was downregulated in both strains, maintaining the abundance of acetaldehyde. In addition, the gene encoding the NADH oxidase (SIT-17B_orf00860) in L. delbrueckii ssp. bulgaricus SIT-17.B were upregulated, which promoted the accumulation of diacetyl and acetoin. Overall, we characterized the mechanism by which S. thermophilus and L. delbrueckii ssp. bulgaricus synergistically generated yogurt flavor compounds during their production of yogurt and highlighted the importance of appropriate proportions of fermentation starters for improving the flavor of yogurts.

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis.

The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage's viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in "plain" and "sweet" (chocolate paste-added) variants. The "sweet" LL-PBB demonstrated a higher acceptability score than its "plain" counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market.

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt.

With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount. The amount of bacteria in the egg yogurt was greater than in the control yogurt. Sensory analysis data suggested that color, odor, and texture consistently impacted the overall acceptability of the egg yogurt. The addition of 5% whole egg, which resulted in an increase of 6.28-fold in hardness, increase of 6.1-fold in viscosity, decrease in pH values, and a 5.6% decline in water-holding capacity (WHC). The aroma and flavor of the set yogurt was improved as well. LWE addition significantly increased the protein content and dynamic rheology. More importantly, the addition of LWE increased the protein content of the set yogurt. This investigation demonstrated the feasibility of fabricating LWE-enriched set yogurt and its superior quality compared with the corresponding normal product. It also emphasized the reconstruction of LWE with enhanced properties.

Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time

Dendrobium officinale (DO), a valuable Chinese herb exhibiting enormous health benefits, has gained recognition as a functional food. DO contains abundant bioactive compounds, such as polysaccharides, dendrobine, flavonoids, amino acids, and volatile compounds and has been used to enhance the flavor and bioactive compounds in yogurt. This study aimed to explore the effects of DO on the physicochemical characteristics and flavor properties of yogurt at different fermentation times. The volatile compound profiles, concentration, and odor activity value (OAV) of yogurt at different fermentation times were assessed. The addition of DO reduced the pH and increased the acidity, apparent viscosity, and water-holding capacity. Furthermore, DO addition had a significant effect on the volatile compounds in fermented milk, which also significantly changed during the fermentation process. 2-Heptanone was identified as the major contributor to yogurt flavor at different fermentation times. Hierarchical cluster analysis revealed two significantly different clusters for the samples based on the concentration of the main compounds in samples obtained at different fermentation time points. Cluster 1 comprised the samples obtained at 1, 3.5, and 3 h of fermentation, whereas the other cluster comprised the samples at 1.5, 2, 2.5, and 4 h of fermentation. Additionally, certain unique compounds emerged or diminished depending on the fermentation time. These findings offer valuable insights for future reference in the development and quality control processes of DO-supplemented yogurt.

Proximate, Dietary Fibre and Organoleptic Analysis of Mung Beans Yoghurt

Mung beans have the potential to be processed into functional food. Mung beans are known as high-nutrition foods, especially protein and dietary fibre. One of the alternatives in processing mung beans is fermentation, which will produce mung bean yoghurt. The fermentation process can increase the nutritional value of mung beans. Besides that, the fermentation of mung bean yoghurt can also increase the consumer acceptability and economic value of mung bean. The objective of this research is to determine the ash content, water content, protein content, fat content, carbohydrate content, and dietary fibre content of mung bean yoghurt, and also to find out the results of organoleptic analysis of mung bean yoghurt. This is a cross-sectional study, measuring every variable at one time on mung bean yoghurt. Organoleptic test, include the colour, aroma, flavour and texture of yoghurt were measured among 30 semi-trained panelists. Mung bean yoghurt contains 84 (45%) of water, 0 (7%) of ash, 7 (26%) of protein, 0 (15%) of fat, 7 (44%) of carbohydrates and 3 (66%) of dietary fibre. For organoleptic analysis, the color of mung bean yoghurt does not differ significantly compare to commercial cow milk yoghurt. While for the aroma, flavour, and texture, mungbean yoghurt differs significantly from commercial cow milk yoghurt. This research can be concluded that the protein and dietary fibre content of mung beans yoghurt is higher than commercial cow milk yoghurt. However, mung bean yoghurt has less fat than commercial cow milk yoghurt. The aroma, flavour, colour of commercial cow milk yoghurt is preferable to mung bean yoghurt.

Ultrasound assisted-cloud point extraction coupled with spectrophotometry for determination of low levels of formaldehyde from milk-based products

In this study, a preconcentration method is proposed for the separation, extraction and spectrophotometric determination of free formaldehyde (FA) from milk-based products. The method is based on ion-pair formation between phenoxazine 3-one, resazurin, and hydroxymethanesulfonate (HMS), which is selectively formed by the reaction of FA with sulfite at pH 5.0, followed by its extraction into the micellar phase of Triton X-114. Resazurin was adopted as ion-pairing reagent for detection of low levels of FA at 610nm. The variables affecting the extraction efficiency were evaluated and optimized. A linear relationship was obtained in the range of 2–120μgL-1 with a detection limit of 0.501μgL-1. Under optimum conditions such as pH 5.0, 8 µmol L-1 Resazurin, 0.4mgL-1 sulfide, 0.03% (v/v) of Triton X-114, after applying ultrasonic assisted-cloud point extraction (UA-CPE), spectrophotometric determination was made at 610nm to measure the concentration of FA found in trace amounts in milk-based products such as liquid, semi-solid and solid-milk products including whole milk, semi-skimmed milk, cacao milk, banana flavored milk, strawberry flavored milk, goat milk, yogurt, fruit flavored yogurt, white cheese. The precision was in the range 2.5-4.8% (n: 5, for 5, 25 and 100μgL-1). After preconcentration of a 15mL sample, a sensitivity enhancement factor of 55.6 was obtained. To represent the sample matrix, the validation was checked by intra-day/inter-day accuracy and precision analysis of a spiked quality control sample and its recoveries at three concentration levels. Finally, the method was successfully applied to the determination of free FA in samples, and recoveries in the range 90.8-97.4% with RSD lower than 5.7% after spiking were obtained.

Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system

AbstractBackground and ObjectivesSoybean yogurt is a nutritious, healthy, and environmentally friendly plant‐based beverage. However, the product's beany flavor and coarse texture have reduced consumer acceptance. The aim of this work was to investigate the effect of cofermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multilactic acid bacteria fermentation system.FindingsThe cofermentation of L. plantarum and inulin could effectively reduce the beany flavor compounds. With the increase of fermentation time, the lactic acid bacteria number gradually increased, the pH value decreased significantly (p &lt; .05) from about 6.8 to 4.5, and the titratable acidity eventually reached about 50°T. When adding 0.04% (wt/vol) L. plantarum, as the rise of inulin from 3% to 9%, the color of soy yogurts showed golden yellow, the values of L*, a*, b*, and ∆E changed nonsignificantly (p &gt; .05), and the viscosity, hardness, gumminess, cohesiveness, and adhesiveness significantly (p &lt; .05) increased. When inulin was incorporated at 6% (wt/vol), the soy yogurt had the most outstanding water‐holding capacity (72.46%), dense and uniform protein gel microstructure, suitable adhesiveness (−37.55 g s), and optimal overall acceptance.ConclusionsSoy yogurt prepared from soymilk by adding 6% (wt/vol) inulin and inoculating 3% (wt/vol) lactic acid bacteria mixture (Lactobacillus bulgaricus:Streptococcus thermophilus = 1:4, wt/wt) and 0.04% (wt/vol) L. plantarum had the optimal overall acceptance.Significance and NoveltyThe results would provide a new reference method for the industrial production of low‐beany flavor and high‐quality soy yogurt.

Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing

This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homogenization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH), were compared to obtain the emulsions for spray drying. Recombined milks (RMs) were formulated using two different concentrations (4 g/100 g and 6 g/100 g) of SDE, followed by fermentation. Yogurt characteristics were evaluated during cold storage using various parameters, including coagulation properties, texture and rheology, microstructure, physicochemical characteristics (color, pH, total acidity, and water holding capacity), oxidative stability, main fatty acid profile, microbial assessment, and sensory evaluation. During cold storage, several parameters significantly influenced the yogurt characteristics. The CH yogurts exhibited higher textural parameters (firmness and consistency) and viscoelastic parameters (G′ and G'') compared to the UHPH yogurts at the same SDE concentration. However, UHPH yogurts generally showed better water holding capacity (WHC) values. UHPH yogurts also demonstrated superior stability to oxidation and higher PUFA content. The observed differences between the CH and UHPH treatments can be attributed to the structuring of fat-protein-BM into colloidal particles based on the homogenization system employed in this study. Neither of the homogenization systems nor the SDE content impacted yogurt flavor.

Antioxidant, Syneresis, and Sensory Characteristics of Probiotic Yogurt Incorporated With Agave tequilana Aqueous Extract

Background: The growing consumer interest in healthy food has encouraged the industry to search for products that exhibit additional benefits over nutritional value. Yogurt is the best carrier for beneficial nutrients such as probiotics and antioxidants. Agave tequilana is a plant that contains phytochemicals comprising flavonoids that show antioxidant activity. Objectives: In this work, the effects of incorporating A. tequilana aqueous extract (ATAE) on the antioxidant properties, syneresis, and flavor of probiotic yogurt were investigated. Methods: Radical scavenging ability was evaluated against the 2,2-diphenyl-1-picrylhydrazyl (DPPH). Amounts of total phenolic compounds (TPC) were determined using the Folin-Ciocalteu method. Syneresis was determined using the centrifugal technique. The sensory evaluation was carried out using a 5-point hedonic scale. Results: The addition of ATAE in yogurts exhibited a dose-dependent relationship and had significantly (P≤0.05) higher TPC and DPPH scavenging ability than the control yogurts. The TPC and DPPH scavenging properties of 0.5%, 1%, and 1.5% ATAE-fortified yogurts were 389.9, 629.2 and 905.6 mg GAE/kg yogurt and 283, 480, and 617 mg BHT eq./kg yogurt, respectively. The addition of ATAE increased the syneresis of yogurt samples (P≤0.05). Although the sensory properties of synbiotic yogurt samples were lower than plain and probiotic treatments, their scores were still above the acceptable level. Conclusion: As the results of this study indicated, it is recommended to improve the antioxidant properties of the yogurt by incorporating AEAT and its potential application as a functional food formulation.

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample