Open AccessProduction technology and nutritional value of combined yogurt for dietary nutrition
Author(s) -
Farida Smolnikova,
Sandugash Toleubekova,
Galiya Kazhybayeva,
О. В. Горелик,
Ирина Александровна Долматова,
Irina Mironova,
Igor Gazeev,
Vladimir Kanareikin,
Светлана Михайловна Лосева
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.i7766.078919
Subject(s) - food science , valine , capric acid , biological value , leucine , chemistry , isoleucine , amino acid , lauric acid , fatty acid , biochemistry
Milk and milk products are in steady demand and included in the daily human diet. This paper describes the technology and the nutritional and biological value of the combined yogurt for dietary nutrition. The pumpkin puree and oat flour are used as functional vegetable ingredients in the yogurt formulation. Developed yogurt contains 2.8% of protein, 2.0% of fat and 15% of carbohydrates. The protein of yogurt consists of all essential and nonessential amino acids with high level of isoleucine (2.27 g/100g), leucine (3.45 g/100g), valine (2.46 g/100g), proline (3.91 g/100g) and glutamic acid (7.30 g/100g). Among fatty acids the larger parts occupies caprylic (27.45%), capric (20.13%) and lauric (20.15%) acids. The yogurt has a sufficient amount of the important vitamins, such as A, E, D, C and B group.