Year: 2025
Type: article
Abstract: Yogurt is the most popular fermented milk drink in the world, which has a number of positive effects on human health. To enhance the beneficial properties of yogurt, probiotic cultures are used, in particular, bifidobacteria, as well as various fruit and vegetable fillers. Sugar is also used to make yogurt cheaper, and food additives are used to reduce its quantity but improve its taste and aromatic properties. The work consisted in developing the technology of bifido yogurt with banana filler, as well as yogurt with food additives. For fermentation, the bacterial preparation Yo-flex (Chr. Hansen) was used, containing Lactobacillus bulgaricus and Streptococcus thermophilus with bifidobacteria of the BB12 species (Chr. Hansen) in a 1:1 ratio. The banana filler was introduced in the form of blanched homogenized puree. For yogurt with food additives, we used Carthamus Liquid dye, which is of natural origin (Chr. Hansen), Banana flavoring, and sugar in an amount of 5 % of the product weight. Yogurt was made by a thermostatic method. It was found that the fermentation of yogurt with food additives lasted one hour longer. The organoleptic indicators of yogurt showed that addition of 22 % banana puree is optimal. The viscosity indicators of yogurt with food additives do not differ from the control, and yogurt with banana puree increase with increasing doses of banana puree. The number of lactic acid bacteria and bifidobacteria in yogurt of all variants were over 107 CFU/cm3 of product, in yogurt with food additives the number of lactic acid bacteria was higher, while in yogurt with banana filler the number of bifidobacteria was higher. Up to the 14th day of storage at a temperature of 4 °C, the organoleptic indicators did not change significantly. The highest titrated acidity on the fourteenth day of storage was registered in the control and the variant with the addition of flavoring and coloring. In yogurts with the addition of banana puree the titrated acidity decreased throughout the entire storage period. The viscosity of yogurt decreased slightly during storage. On the 14th day of storage, the number of lactic acid and bifidobacteria in all yogurt samples were over 107 CFU/cm3, the highest number of lactic acid bacteria was noted in yogurt with food additives, and bifidobacteria – in yogurt with the largest amount of banana filler. A technological scheme for the production of yogurt with food additives and banana filler has been developed. Yogurt with 22 % banana filler has half the glycemic load compared to yogurt with food additives and 5 % sugar. Yogurt with banana filler can be positioned as a product with functional properties.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4412112978