SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES
The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition. Ice cream becomes even healthier and tastier as a result of enrichment with beneficial ingredients such as pro...
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| Formato: | Artigo |
| Idioma: | Russian |
| Publicado em: |
Maykop State Technological University
2022-11-01
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| coleção: | Новые технологии |
| Assuntos: | |
| Acesso em linha: | https://newtechology.mkgtu.ru/jour/article/view/598 |
| _version_ | 1826573226563600384 |
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| author | M. A. Gasheva |
| author_facet | M. A. Gasheva |
| author_sort | M. A. Gasheva |
| collection | DOAJ |
| description | The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition. Ice cream becomes even healthier and tastier as a result of enrichment with beneficial ingredients such as probiotics, bioelements, vitamins [1; 4; 7].Ice cream based on fermentation differs from the traditional type of ice cream in terms of organoleptic characteristics, so consumer acceptability is an important evaluation factor.Production of ice cream enriched with functional ingredients with a reduced energy value is an urgent and timely task.Probiotic ice cream is superior in vitamin ratio to regular ice cream. It is rich in calcium protein phosphorus because of this, it is well absorbed by the human body. The ice cream is rich in vitamins B, D, A, E, magnesium, amino acids and enzymes that help speed up digestion.Highly promising ice cream trends include the combination of different types of probiotics and dietary fiber, sugar substitutes for honey or sweeteners, the addition of fruit purees, etc. [4].The dietary properties of fermented ice cream are due to the fact that the beneficial microorganisms contained in it effectively cleanse the intestines of toxins and are easily absorbed as a result of the partial breakdown of milk proteins and contribute to the accumulation of vitamins. Dairy products are recommended for diseases of the gastrointestinal tract, osteoporosis in the treatment of antibiotics [5; 6].In the research probiotic starter cultures for the production of fermented ice cream with specified functional properties have been selected. The amount of ferment introduced and its influence on the quality indicators of the finished product have been established. |
| first_indexed | 2024-03-10T07:00:39Z |
| format | Article |
| id | doaj.art-438959b8323845d5b649f1966d37d323 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2025-03-14T12:39:33Z |
| publishDate | 2022-11-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-438959b8323845d5b649f1966d37d3232025-03-02T09:11:31ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292022-11-01183172310.47370/2072-0920-2022-18-3-17-23548SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIESM. A. Gasheva0FSBEI HE “Maikop State Technological University”The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition. Ice cream becomes even healthier and tastier as a result of enrichment with beneficial ingredients such as probiotics, bioelements, vitamins [1; 4; 7].Ice cream based on fermentation differs from the traditional type of ice cream in terms of organoleptic characteristics, so consumer acceptability is an important evaluation factor.Production of ice cream enriched with functional ingredients with a reduced energy value is an urgent and timely task.Probiotic ice cream is superior in vitamin ratio to regular ice cream. It is rich in calcium protein phosphorus because of this, it is well absorbed by the human body. The ice cream is rich in vitamins B, D, A, E, magnesium, amino acids and enzymes that help speed up digestion.Highly promising ice cream trends include the combination of different types of probiotics and dietary fiber, sugar substitutes for honey or sweeteners, the addition of fruit purees, etc. [4].The dietary properties of fermented ice cream are due to the fact that the beneficial microorganisms contained in it effectively cleanse the intestines of toxins and are easily absorbed as a result of the partial breakdown of milk proteins and contribute to the accumulation of vitamins. Dairy products are recommended for diseases of the gastrointestinal tract, osteoporosis in the treatment of antibiotics [5; 6].In the research probiotic starter cultures for the production of fermented ice cream with specified functional properties have been selected. The amount of ferment introduced and its influence on the quality indicators of the finished product have been established.https://newtechology.mkgtu.ru/jour/article/view/598fermented ice creamprobiotic starter culturesfermentationacidophilus bacillibifidobacteria |
| spellingShingle | M. A. Gasheva SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES Новые технологии fermented ice cream probiotic starter cultures fermentation acidophilus bacilli bifidobacteria |
| title | SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES |
| title_full | SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES |
| title_fullStr | SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES |
| title_full_unstemmed | SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES |
| title_short | SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES |
| title_sort | selection of probiotic starter cultures for the production of fermented ice cream with prescribed functional properties |
| topic | fermented ice cream probiotic starter cultures fermentation acidophilus bacilli bifidobacteria |
| url | https://newtechology.mkgtu.ru/jour/article/view/598 |
| work_keys_str_mv | AT magasheva selectionofprobioticstarterculturesfortheproductionoffermentedicecreamwithprescribedfunctionalproperties |