Open AccessQualitative Models and Quality Management of Probiotic Dairy Products Enriched with New Sources of Selenium
Author(s) -
Nadezhda Galochkina,
И. А. Глотова
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/272/3/032214
Subject(s) - probiotic , organoleptic , food science , selenium , microbiology and biotechnology , quality (philosophy) , population , functional food , chemistry , business , mathematics , biology , medicine , philosophy , genetics , environmental health , organic chemistry , epistemology , bacteria
Dairy products enriched with functional ingredients and probiotic microorganisms are an important factor in ensuring the quality of life of the population. Since the authors have developed new cereal and collagen supplements for the enrichment of probiotic dairy products with bioavailable selenium, this study aims to justify new probiotic products formulation, to develop the block diagram of its production with selenium-containing additives as a basis for HACCP system introduction as a safety tool of new probiotic products (PP). For the quality characteristics of PP the main groups of indicators: microbiological, organoleptic, physico-chemical indicators and functional properties were selected. The quality index of the developed PP with selenium-containing cereal and collagen additives was 0.83 and 0.87, respectively. Based on the preferred consumer, chemical composition, taste characteristics and influences on the content of solids, proteins, fats and carbohydrates, the dosage of fruit filler in the formulation of PP in the amount of 8-10% is reasonable. Critical control points of PP production were determined; critical limits, corrective actions and monitoring procedures for each critical control points were established; verification procedures were also discussed for HACCP plan implementation.