Effect of dietary fiber on yoghurt quality
The production of yoghurts and yoghurt drinks is one of the fastest growing segments of the dairy industry. The range of this type of dairy products is constantly updated. In the course of the experiments, the use of functional bamboo and apple fibers in the amount of 0.1–1.5 % in the formulation of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2022-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2142 |
| _version_ | 1797997445427232768 |
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| author | Rysmukhambetova G. Y. Ushakova Yu. V. Beloglazova K. E. Kozhushko S. Y. Karpunina L. V. |
| author_facet | Rysmukhambetova G. Y. Ushakova Yu. V. Beloglazova K. E. Kozhushko S. Y. Karpunina L. V. |
| author_sort | Rysmukhambetova G. Y. |
| collection | DOAJ |
| description | The production of yoghurts and yoghurt drinks is one of the fastest growing segments of the dairy industry. The range of this type of dairy products is constantly updated. In the course of the experiments, the use of functional bamboo and apple fibers in the amount of 0.1–1.5 % in the formulation of yogurts made by the thermostatic method based on cow's milk has been studied. According to organoleptic, physicochemical and microbiological parameters, yogurt has been selected with the addition of bamboo fibers at a concentration of 0.3 %. In a sample of this yogurt, compared with the control sample (cow's milk without fibers), the mass fraction of sugar is slightly higher (by 0.1 %), the mass fraction of solids does not differ from the control, and the acidity is 2.5 % less. The amount of lactic acid bacteria of the genus Lactobacillus in the sample with the addition of bamboo fibers at a concentration of 0.3 % is less than in the control, but is within the normal range for this product. In the course of determining the nutritional and energy value, slight changes in the main nutrients in the experimental yogurt sample have been noted in comparison with the initial raw material and control, which caused a slight decrease in calorie content (by 7.49 and 3.61 %, respectively). The high nutritional value of the developed yogurt allows it to be positioned as a functional product. Economic calculations have shown the feasibility of introducing this development into the food industry. |
| first_indexed | 2024-04-11T10:33:05Z |
| format | Article |
| id | doaj.art-f7e2d1fd437348b49b6d90188fc833a8 |
| institution | Directory Open Access Journal |
| issn | 1560-9278 1997-4736 |
| language | Russian |
| last_indexed | 2024-04-11T10:33:05Z |
| publishDate | 2022-09-01 |
| publisher | Murmansk State Technical University |
| record_format | Article |
| series | Vestnik MGTU |
| spelling | doaj.art-f7e2d1fd437348b49b6d90188fc833a82022-12-22T04:29:23ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362022-09-0125323123810.21443/1560-9278-2022-25-3-231-238Effect of dietary fiber on yoghurt qualityRysmukhambetova G. Y. 0Ushakova Yu. V. 1https://orcid.org/0000-0003-1375-6504Beloglazova K. E. 2https://orcid.org/0000-0002-0665-9928Kozhushko S. Y. 3Karpunina L. V. 4Saratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovThe production of yoghurts and yoghurt drinks is one of the fastest growing segments of the dairy industry. The range of this type of dairy products is constantly updated. In the course of the experiments, the use of functional bamboo and apple fibers in the amount of 0.1–1.5 % in the formulation of yogurts made by the thermostatic method based on cow's milk has been studied. According to organoleptic, physicochemical and microbiological parameters, yogurt has been selected with the addition of bamboo fibers at a concentration of 0.3 %. In a sample of this yogurt, compared with the control sample (cow's milk without fibers), the mass fraction of sugar is slightly higher (by 0.1 %), the mass fraction of solids does not differ from the control, and the acidity is 2.5 % less. The amount of lactic acid bacteria of the genus Lactobacillus in the sample with the addition of bamboo fibers at a concentration of 0.3 % is less than in the control, but is within the normal range for this product. In the course of determining the nutritional and energy value, slight changes in the main nutrients in the experimental yogurt sample have been noted in comparison with the initial raw material and control, which caused a slight decrease in calorie content (by 7.49 and 3.61 %, respectively). The high nutritional value of the developed yogurt allows it to be positioned as a functional product. Economic calculations have shown the feasibility of introducing this development into the food industry.http://vestnik.mstu.edu.ru/show-eng.shtml?art=2142cow's milkyogurtdietary fiberbamboo fiberapple fiberfermented milk productfunctional productкоровье молокойогуртпищевые волокнабамбуковые волокнаяблочные волокнакисломолочный продуктфункциональный продукт |
| spellingShingle | Rysmukhambetova G. Y. Ushakova Yu. V. Beloglazova K. E. Kozhushko S. Y. Karpunina L. V. Effect of dietary fiber on yoghurt quality Vestnik MGTU cow's milk yogurt dietary fiber bamboo fiber apple fiber fermented milk product functional product коровье молоко йогурт пищевые волокна бамбуковые волокна яблочные волокна кисломолочный продукт функциональный продукт |
| title | Effect of dietary fiber on yoghurt quality |
| title_full | Effect of dietary fiber on yoghurt quality |
| title_fullStr | Effect of dietary fiber on yoghurt quality |
| title_full_unstemmed | Effect of dietary fiber on yoghurt quality |
| title_short | Effect of dietary fiber on yoghurt quality |
| title_sort | effect of dietary fiber on yoghurt quality |
| topic | cow's milk yogurt dietary fiber bamboo fiber apple fiber fermented milk product functional product коровье молоко йогурт пищевые волокна бамбуковые волокна яблочные волокна кисломолочный продукт функциональный продукт |
| url | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2142 |
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