Open AccessVegetable ingredients in functional fermented milk products
Author(s) -
V. V. Kryuchkova,
И.Ф. Горлов,
С. Н. Белик,
A. S. Kamlatsky
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082092
Subject(s) - inulin , prebiotic , food science , fermentation , starter , chemistry , fermented milk products , functional food , population , lactic acid , biology , bacteria , medicine , environmental health , genetics
The analysis of literature found prebiotic properties of inulin and white currant’s health-promoting properties and rich chemical compositions that allow these products to be considered functional food ingredients with bifidogenic, immunomodulating, antioxidant, prebiotic, and hepatoprotective properties, which became a reason for inulin and white currant to be used for enrichment of a dairy product. The experimental studies have established the type of starter microflora—lactic acid and bifidobacteria. The optimal method of heat treatment and technological stage and doses of inulin (3.0%) and unclarified white currant juice (3.0%) were determined, i.e., holding juice and inulin dissolved in milk at t=65±2°C for 25-30 minutes, cooling to t=14±2 °C, and adding to fermented milk product cooled to t=14±2 °C. Qualitative indicators of the fermented milk product enriched with inulin and white currant were higher than those of a traditional product. The new product met the requirements of technical regulations and can be recommended as a functional product for systematic consumption by different age groups of population without restrictions.