Open AccessPOSSIBILITY OF PRODUCTION OF DAIRY PRODUCTS WITH STEVIA EXTRACT
Author(s) -
Н. С. Ауезова,
S.S. Ibraeva
Publication year - 2021
Publication title -
ķorķyt ata atyndaġy ķyzylorda universitetìnìņ habaršysy/ķorķyt ata atyndaġy ķyzylorda universitetiniņ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2958-8367
pISSN - 1607-2782
DOI - 10.52081/bkaku.2021.v58.i3.075
Subject(s) - stevia , food science , organoleptic , raw material , taste , lactic acid , chemistry , microbiology and biotechnology , biology , bacteria , medicine , alternative medicine , organic chemistry , pathology , genetics
The article presents the possibility of obtaining dairy products with stevia extract and the results of the study of organoleptic, physical and chemical properties of the finished product. Market relations require dairy producers to provide consumers with new dairy-based foods enriched with vegetable supplements. Mixed milk-based products, enriched with plant and animal products, allow you to prepare a new type of lunch with a new composition. As a natural sweetener, stevia extract gives a special sweet taste to yogurt products, as well as not only sweetens the product, but also makes it easier to absorb. This means that the stevia plant has not only tasty properties, but also easily digestible nutrients. Natural product made during the preparation of lactic acid products is a unique type of raw material with useful, highly digestible dietary properties. After all, natural milk contains a source of nutrients: immunoglobulins, hormones, growth factors, enzymes and other biologically active substances. Lactic acid product with stevia extract provides a sweet taste, a healthy type of food that does not lag behind in quality.