The use of cryopowder from seafood in the technology of thermostatic yogurt for therapeutic and prophylactic purposes


Keywords: yogurt, cryopowder “Morska Kapusta”, herbal supplements, technology

Abstract

The basis of the technology of functional foods, as is known, is the presence of high content of nutrients, the ability to influence certain parts of the potential consumer. Fermented milk products in this regard are natural representatives of this group. The use of sour milk drinks with phytonutrients of different physical state will contribute not only to additional profits due to the sale of new biologically valuable and very important for public health products, but also to solve such an important problem of all food companies as complex processing of raw materials. related environmental issues. Taking into account the relevance of the topic, research was planned to study the possibility of using a new domestic cryoadditive – cryopowder Morska Kapusta in the technology of such a popular sour milk drink as yogurt. Scientific research was conducted in the scientific laboratory of the Department of Milk Technology and Dairy Products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. Formulations of thermostatic yoghurts (1.5 %) with cryopowder of domestic production Morska Kapusta were developed and proposed for industrial production. The technological scheme of production of thermostatic yoghurts (mchzh 1.5 %) with cryopowder of domestic production Morska Kapusta is offered. The main organoleptic and technological characteristics of thermostatic yogurts (1.5 %) with cryopowder of domestic production Morska Kapusta were studied. Experimental samples of thermostatic yogurts (1.5 % weight) with cryopowder of domestic production Morska Kapusta had high levels of all regulatory vitamins. The proposed types of thermostatic yogurts (1.5 %) with cryopowder Morska Kapusta are characterized by an increase in the amount of sulfur-containing amino acids (methionine + cystine) and tryptophan, and the lack of limiting amino acids in the combined sample of yogurt indicates an increase in biological value. Prototypes of thermostatic yogurts (1.5 %) with cryopowder of domestic production Morska Kapusta retained the technological characteristics and regulatory safety indicators during the standard storage time.

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Abstract views: 41
PDF Downloads: 20
Published
2021-04-09
How to Cite
Hachak, Y., Nahovska, V., & Gutyj, B. (2021). The use of cryopowder from seafood in the technology of thermostatic yogurt for therapeutic and prophylactic purposes. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(95), 83-90. https://doi.org/10.32718/nvlvet-f9514

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