A New Approach to Developing the Quality of Yoghurts with Functional Ingredients

Abstract

Only high-quality products are competitive, and competitive products have to meet all kinds of requirements, from regulatory documentation to consumer expectations. Functional foods, such as yogurt, are designed with targeted properties, which is a complex task that requires a methodologically universal approach. The research objective was to develop and test a new approach to developing the targeted properties in functional yoghurts. The research featured a new technology and formulation of functional yogurt with sea buckthorn and cryopowdered germinated rye. The study involved qualimetric forecasting methodology, as well as standard quality assessment tools and methods. The new approach included several stages: 1) identifying requirements for product quality and production processes, 2) analyzing discrepancy reports, 3) predicting the effect of quality-forming factors, and 4) developing universal solutions to ensure the required properties. The research resulted in a nomenclature of consumer expectation indicators and a comprehensive assessment formula. It revealed the reasons behind the poor quality of yogurt at different stages. The key requirements for yoghurt included: 1) high moisture-binding capacity, 2) natural functional ingredients that give the product high consumer properties and reduce the risk of microbiological spoilage. The article introduces a formulation and production technology for the new functional yogurt, which proved to have a high content of vitamin C, potassium, and β-carotene. The sensory evaluation demonstrated its high consumer properties. The new approach to the development and production technology proved to be effective. It can be used in the design and quality control of yoghurts with functional ingredients.