йогурт

Production of yogurt enriched with topinambour (helianthus tuberosus) of different fractions

Submitted by red on Mon, 13/06/2022 - 17:44

The influence of different topinambour Helianthus tuberosus fractions on the organoleptic qualities of a fermented milk product (yogurt) has been determined. The point scales of organoleptic evaluation of yogurt enriched with topinambour Helianthus Tuberosus have been proposed. It has been found out, that the adding of different topinambour Helianthus tuberosus fractions influences the taste properties of the product to a great extent. Yogurt enriched with topinambour juice of medium concentration has been assigned as the best product, from the point of view of organoleptic evaluation.

Justification of the shelf life of yogurt based on skimmed milk concentrate

Submitted by red on Sat, 11/06/2022 - 22:24

The present article describes the possibility of using skimmed milk concentrate with a mass fraction of 15% solids obtained by ultrafiltration for the production of yogurt with Jerusalem Artichoke (Helianthus tuberosus) syrup. The authors have carried out the complex study of the organoleptic, physical and chemical and microbiological parameters of the product as well as moisture-holding capacity of the clots during storage.

The development of yogurt with plant antioxidants

Submitted by red on Mon, 27/04/2020 - 10:38

The article is devoted to the development of a method for yogurt production based on cinder conk extract as a plant antioxidant. Cinder conk (chaga mushroom) is used to treat a wide range of diseases in folk medicine. In the paper we have used the optimal method for obtaining cinder conk solution using maceration with microwave. The physical and chemical parameters of the obtained solution are determined and given. It is determined at what stage of the technological process it is advisable to add the obtained extract to yogurt, namely at the stage of formulation.

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