ИССЛЕДОВАНИЕ ХРАНИМОСПОСОБНОСТИ ЙОГУРТОВ,  ПРОИЗВЕДЁННЫХ НА ОСНОВЕ СОНОХИМИЧЕСКИ  МИКРОНИЗИРОВАННОГО ФУКОИДАНА

Daria G. Uskova; Natalia V. Popova

Authors

Daria G. Uskova South Ural State University, Chelyabinsk
Natalia V. Popova South Ural State University, Chelyabinsk

Keywords:

yoghurt, ultrasound, dual approach, plant food ingredient fucoidan, sonochemicalmicronization, storage, consumer performance

Abstract

Nowadays scientists in the world community consider dairy products, including yoghurts, to
be a healthy human diet, which preserves health and prevents against a number of diseases. The
popularity of yogurt is steady going, only its functional properties change due to the development
of new technologies and addition of various components. Currently, there are a number of innovative
technologies aimed at improving the consumer and functional performance of yogurt, their
preservation throughout the life span of the product. The application of an integrated approach in
this work included the use of ultrasound while preparing raw materials (powdered milk) and adding
plant food ingredient of fucoidan polysaccharide. The study found that the use of the dual approach
improves organoleptic properties – the clot becomes more dense, creamy without serum.
Trade analysis of yoghurt quality during storage showed that the sensory characteristics did not
have significant deviations and met the regulatory requirements. The total score of the reference
sample changed by 0.3 (from 8.6 to 8.3 points), the total score of sample 2 – by 0.1 (from 9.4 to
9.3), of sample 3 – by 0.2 (from 8.9 to 8.7 points). Physical and chemical parameters varied within
acceptable limits, but the yogurts produced with dual approach had the most acceptable indicators
prolonging the shelf life of the product for 48 hours. Compared to yogurt produced using traditional
technology, the mass fraction of kefiran exopolysaccharide increases in the finished product
(on average by 6...15 %), the total antioxidant status increases (by 1.7 times). This approach
will make it possible to keep high quality indicators of yogurt during its storage.

Author Biographies

Daria G. Uskova, South Ural State University, Chelyabinsk

Master’s student at the the Department of Food and Biotechnology, Higher School of Medicine and Biology

Natalia V. Popova, South Ural State University, Chelyabinsk

Candidate of Sciences (Engineering), Associate Professor

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