ФОРМИРОВАНИЕ УЛУЧШЕННЫХ ПОТРЕБИТЕЛЬСКИХ СВОЙСТВ ЙОГУРТОВ НА ОСНОВЕ УЛЬТРАЗВУКОВОГО ВОЗДЕЙСТВИЯ И ИСПОЛЬЗОВАНИЯ ПОЛИСАХАРИДА ФУКОИДАНА

Dar'ya G. Uskova; Irina Yu. Potoroko; Natalia V. Popova

Authors

Dar'ya G. Uskova South Ural State University, Chelyabinsk
Irina Yu. Potoroko South Ural State University, Chelyabinsk
Natalia V. Popova South Ural State University, Chelyabinsk

Keywords:

functional food, biologically active substances, fucoidan, health-promoting properties, consumer properties, ultrasonic exposure, polysaccharide kefiran

Abstract

In recent years the issue of functional food development has gained traction in the form of scientific studies, which enables us to produce food of a high biological value and focused actions. A fermented milk drink enriched in the fukoidan polysaccharide provokes a special interest that is caused by a wide range of the biological activity of fukoidan. The paper examines the applicability of fukoidan in the yoghurt technology to improve their functional properties in combination with ultrasonic techniques of milk recombination when producing milk raw materials. The yoghurt products based on reconstituted with the help of ultrasonic exposure milk raw materials with the introduction of fukoidan powder were chosen as a study subject to examine the effect of fukoidan and ultrasonic exposure (UE) on consumer properties of fermented milk products. Physical and chemical, organoleptic and microbiological properties of a finished product, as well as accumulation of a biologically active substance, i.e. kefiran were accepted as main factors which determine consumer properties. The introduction of fukoidan occurred at the stage of preparing milk raw materials. UZTA-0.4/22-OM ultrasonic technological apparatus “Volna” was applied as an acoustic source of elastic vibrations at 240 W during 3 minutes. The research results prove the use of ultrasonic exposure and fukoidan in the technology of yoghurt products as a new approach that enables one to provide consumers with functional products of high quality.

Author Biographies

Dar'ya G. Uskova, South Ural State University, Chelyabinsk

Postgraduate student of the Department of Food and Biotechnology, Higher School of Medicine and Biology

Irina Yu. Potoroko, South Ural State University, Chelyabinsk

Doctor of Sciences (Engineering), professor of the Department of Food and Biotechnology

Natalia V. Popova, South Ural State University, Chelyabinsk

Associate professor of the Department of Food and Biotechnology, Higher School of Medicine and Biology

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