The Structure Development of Yogurt with Vegetable Ingredients

Abstract

The development of functional foods with specified beneficial properties is one of the main directions in the problem of maintaining and preserving the health of the population. To solve this problem in the diet include products produced using dietary supplements made from natural ingredients. In addition, the problem of creating food with a certain texture made it possible to isolate thickeners and gelling agents food additives that regulate the consistency and form the structure of the product. The department of technology of meat, dairy products and chemistry of the Bashkir State Agrarian University developed two functional combined products, dairy and vegetable yogurt: 1 using dried horse milk and 2 using dried horse milk and vegetable component, pumpkin seed flour, identified their physicochemical properties and the proposed method for studying structure formation in fermented milk products. The study on the example of yoghurt 1 proved that when lactic acid fermentation proceeds, a decrease in the carbohydrate content of the product leads to an increase in its acidity and this causes a change in the consistency of the product. As a result, a ferment with lactic acid bacteria, producing exopolycarbohydrates, dried mare's milk and a vegetable component from pumpkin flour containing pectins, turned out to be good thickeners and gelling agents. All of the above components of yogurt are natural raw materials, so they can be used as safe food additives in the production technology of fermented milk products. In addition, the introduction of dried mare's milk contributes to the correction of the protein composition of the milk mixture, and the use of pumpkin seed flour in the production of yogurt enhances the beneficial properties of yogurt. This research is very relevant from the point of view of developing useful functional products.

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

“…Dairy products, mainly yogurt, comprise the most used vehicles for the development of multiple functional foods with an important role in human health (Kanareikina et al , 2019). Adding vegetable ingredients in yogurt formulation implies challenges, mainly for their textural properties.…”

“…Adding vegetable ingredients in yogurt formulation implies challenges, mainly for their textural properties. Kanareikina et al (2019) developed two types of yogurt; the first one used dried mare’s milk and the other one incorporated 1% PSF. They studied the structure formed by both yogurts and determined their physicochemical properties, lactose content, acidity and conditional viscosity.…”

“…On the other hand, the PSF yogurt increased its calcium and vitamin C content, which had a positive effect on the consistency after ten days. The apparent viscosity increased compared with the control sample because of the amount of pectin naturally found in pumpkin (Kanareikina et al , 2019). Similar results were reported by Dabija et al (2018a, 2018b) who determined the effects of adding 4% of vegetable sources of proteins (pea protein, soy protein, wheat gluten, hemp protein and PSF) onto the rheological, physicochemical and sensory properties of yogurt.…”