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Innovative solutions in biotechnologies of combined yogurt drinks with balanced chemical contents

Journal: Food Science and Technology (Vol.11, No. 2)

Publication Date:

Authors : ;

Page : 42-52

Keywords : yoghurt drinks; combined contents of raw materials; rice flour; spelt flour; balanced chemical composition; bifidobacteria; lactobacterium; biotechnology; innovation;

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Expediency of development of recipes and innovative biotechnologies for combined milk-vegetational products with balanced chemical composition, strengthened probiotic properties and extended shelf life was proven in field of establishing proper diet for adult healthy people, both in everyday consumption and during treatment of illnesses and rehabilitation after it. Principles of scientific approach to creation of biotechnologies for fermented combined products with balance of basic food nutrients are described here, as well as innovative biotechnological approaches, which provide the possibility of getting desired products (yoghurt drinks) with high probiotic properties and long shelf life. Main stages of development are described for recipes and biotechnologies of bifido-enabled combined yoghurt drinks with balanced chemical composition, rich on lively bifido- and Lactobacterium cells and long shelf life. A scheme for production of desired products with explanation of technological process parameters is provided, it was tested in industrial conditions at “Gormolzavod №1” Ltd. in Odesa, Ukraine. In samples of milk-rice and milk-spelt yoghurt drinks, which were produced in industrial conditions, we determined chemical composition and primary quality objectives. Desired products have balanced ratio of proteins : fats : carbohydrates (1 : 1 : 4), high sensory qualities, standard quality values during long shelf life (20 days in sealed tare), contain a high concentration of viable cells of probiotic cultures – such as B. animalis Bb-12 (not less than 3.6∙108 CFU/cm3) and mixed cultures of L. bulgaricus + S. thermophilus (not less than 4.0∙108 CFU/cm3), as well as physiologically significant number of prebiotics – lactulose and fiber (30 and 10 %, according to the daily consumption norm when consuming 500 cm3 of product).

Last modified: 2017-10-28 05:28:37