Biotechnology for the development of a functional fermented milk product using vegetable raw materials

Abstract

This article discusses the possibility of using flour from pomegranate waste and persimmon waste as a biologically active additive in yogurt formulations. To assess the effect of the additive used, the dynamics of titrated acidity during sample storage was studied, and dynamic viscosity was considered. Since the main indicators of product quality for the consumer are its organoleptic properties, the taste, smell, color and consistency of the developed samples of low-fat yogurt were evaluated. It was determined that in the formulation of low-fat yogurt, the optimal use of flour from pomegranate waste in an amount of 2.0%. The introduction of a fruit additive from persimmon flour into the prototypes was 1, 3, 6, 9% by weight. The results of the degree of syneresis and viscosity indicate a positive effect of the additive on the formation of a milk clot. In low-fat yogurt without the addition of flour from pomegranate waste, the texture of the milk clot was not oily, loose and less viscous, and with an increase in the mass of the added additive, the smell and taste became more pronounced, the color of the yogurt turned pink. Studies show that adding persimmons to yogurt can increase the content of antioxidants, in particular lycopene, which exhibits the strongest antioxidant properties among carotenoids, vitamins and minerals. The nutrients contained in persimmons, combined with probiotics from yogurt, can have beneficial effects on digestion, strengthen the immune system and promote overall health.