The Structure Development of Yogurt with Vegetable Ingredients
Svetlana Kanareikina1, Vladimir Kanareikin2, Ekaterina Ganieva3, Nina Burakovskaya4, Maxim Shadrin5, Olga Khalepo6, Maria Babaeva7, Natalia Nikolaeva8, Olga Voskanyan9
1Svetlana Kanareikina, Bashkir State Agrarian University, Ufa, Russia.
2Vladimir Kanareikin, Ufa State Petroleum Technological University, Ufa, Russia.
3Ekaterina Ganieva, Bashkir State Agrarian University, Ufa, Russia; Ufa State Petroleum Technological University, Ufa, Russia.
4Nina Burakovskaya, Omsk State Technical University, Omsk, Russia.
5Maxim Shadrin, Omsk State Technical University, Omsk, Russia.
6Olga Khalepo, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia; Ural State Agrarian University, Yekaterinburg, Russia.
7Maria Babaeva, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia; Ural State Agrarian University, Yekaterinburg, Russia.
8Natalia Nikolaeva, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia; Ural State Agrarian University, Yekaterinburg, Russia.
Olga Voskanyan, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia; Ural State Agrarian University, Yekaterinburg, Russia.
Manuscript received on 13 March 2019 | Revised Manuscript received on 17 March 2019 | Manuscript published on 30 July 2019 | PP: 1587-1592 | Volume-8 Issue-2, July 2019 | Retrieval Number: B2274078219/19©BEIESP | DOI: 10.35940/ijrte.B2274.078219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The development of functional foods with specified beneficial properties is one of the main directions in the problem of maintaining and preserving the health of the population. To solve this problem in the diet include products produced using dietary supplements made from natural ingredients. In addition, the problem of creating food with a certain texture made it possible to isolate thickeners and gelling agents food additives that regulate the consistency and form the structure of the product. The department of technology of meat, dairy products and chemistry of the Bashkir State Agrarian University developed two functional combined products, dairy and vegetable yogurt: 1 using dried horse milk and 2 using dried horse milk and vegetable component, pumpkin seed flour, identified their physicochemical properties and the proposed method for studying structure formation in fermented milk products. The study on the example of yoghurt 1 proved that when lactic acid fermentation proceeds, a decrease in the carbohydrate content of the product leads to an increase in its acidity and this causes a change in the consistency of the product. As a result, a ferment with lactic acid bacteria, producing exopolycarbohydrates, dried mare’s milk and a vegetable component from pumpkin flour containing pectins, turned out to be good thickeners and gelling agents. All of the above components of yogurt are natural raw materials, so they can be used as safe food additives in the production technology of fermented milk products. In addition, the introduction of dried mare’s milk contributes to the correction of the protein composition of the milk mixture, and the use of pumpkin seed flour in the production of yogurt enhances the beneficial properties of yogurt. This research is very relevant from the point of view of developing useful functional products.
Index Terms: Functional Foods, Yoghurt, Food Additives, Dried Mare’s Milk, Pumpkin Seed Flour, Lactic Fermentation, Milk Coagulation, Structure Formation
Scope of the Article: Mobile App Design and Development