Using stabilizers in frozen yoghurt production

Abstract

The article discusses the possibility of using various stabilizers in the production of frozen yoghurt. In the study, the following stabilizers were used: starch in the amount of 1.5% by weight of the raw material, starch in the amount of 2% + yolk in the amount of 1.8% of the weight of the raw material; gelatin in an amount of 1.5% by weight of raw materials; pectin in an amount of 1.5% by weight of raw materials. To determine the quality indicators of the produced product, organoleptic and physico-chemical indicators were determined. Organoleptic indicators were performed using the ranking method and tasting. Physicochemical indicators were carried out according to the recommended methods. In terms of organoleptic characteristics, all samples, except for sample 3, had a homogeneous structure; in sample 3, the presence of a stabilizer was felt in the structure. Sample 3 had a slight starch flavor and sample 5 had a pectin off-flavor. The main physical and chemical indicator for the consumer is the melting time. On average, a control sample without a stabilizer melted in 982 seconds, sample 2 with a stabilizer, starch in an amount of 1.5% of the product weight - in 1027 seconds, sample 3 with 2% starch + 1.8% yolk - 1214 seconds, sample 4 with a stabilizer gelatin - 3252 sec did not pass into a full liquid state, sample 5 with pectin stabilizer - in 2537 sec. Mass fraction of fat and acidity were within the normal range.

Ecological and raw material aspects of the production of fermented milk drinks

“…Fungi are also known under the names «Tibetan Milk Mushroom», «Milk Mushroom», «Mushroom of Indian Yogis» (in Belarus). Milk mushroom was bred in Tibet and for a long time remained a secret of their traditional Tibetan medicine [1,4].…”