title: ÐÐ±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ð¹Ð¾Ð³ÑÑÑÐ° Ð¸ ÑÑÐ¶ÐµÐ½ÐºÐ¸ Ð¸Ð½ÑÐ»Ð¸Ð½Ð¾Ð¼ Ð¸ ÐºÐ»ÐµÑÑÐ°ÑÐºÐ¾Ð¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Enrichment of yogurt and fermented baked milk with inulin and fiber
Creators: name: ÐÐ´Ð¾ÑÐ¾Ð²ÐµÐ½ÐºÐ¾, ÐÐºÑÐ°Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²
ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ðµ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²Ð¾Ð»Ð¾ÐºÐ½Ð° Ð¸Ð½ÑÐ»Ð¸Ð½ Ð¸ ÐºÐ»ÐµÑÑÐ°ÑÐºÐ°
food fortification
lactic fermentation
inulin and fiber

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description: This work is devoted to the study of the effect of dietary fiber and inulin in the enrichment of fermented baked milk and yogurt on their properties. Tasks that were solved during the research: 1. To determine the effect of inulin on the titrated acidity and the rate of fermentation of fermented dairy products. 2. To evaluate the organoleptic properties of fermented baked milk and yogurt enriched with fiber. 3. Calculate the percentage of fiber intake with enriched fermented milk product from its daily value. 4. Perform microscopy of fixed preparations of fermented baked milk and yogurt. Objects of research: 1. Â«Ryazhenka. Bacterial starter culture for the preparation of fermented baked milkÂ» (Manufacturer LLC Â«Green LinesÂ», Russia). 2. Â«Sourdough Yogurt for home cookingÂ» (Manufacturer LLC Â«LactoLineÂ», Russia). 3. Â«Drinking milk, ultrapasteurized melted Clover, mass fraction of fat 4,0 %Â» (Manufacturer LLC Â«Piskarevsky Dairy PlantÂ», Russia). 4. Â«A house in the village. Pasteurized drinking milk with a mass fraction of 2,5 % fatÂ» (Manufacturer JSC Â«VBDÂ», Russia). The following materials were used as auxiliary raw materials: 1. Â«Inulin. Dietary fiber from chicory. Vegetable prebioticÂ» (Manufacturer of PharmMix LLC, Russia). 2. Â«Wheat fiberÂ» (Manufacturer LLC Â«Tasty SiberiaÂ», Russia). When writing the literary review, the following databases were used: eLIBRARY, Google Academy, CyberLeninka, NEW-DISSER. Statistical processing of experimental data was carried out using the Microsoft Excel program. The work was carried out on the basis of the laboratories of the Higher School of Biotechnology and Food Production of SPbSTU. The analyzed indicators of enriched fermented milk products were titrated acidity, fermentation rate, organoleptic evaluation, and microflora. In the course of research, it was shown that inulin enrichment increases the titrated acidity of fermented baked milk by 18 Â± 2 Â°T, yogurt â by 4 Â± 2 Â°T and reduces their fermentation time by two hours. It was revealed that control samples of dairy products have different degustation ratings compared to enriched ones and yogurt is preferable to enrich with fiber, which is confirmed by a higher final organoleptic assessment of the enriched sample and a smaller difference in the final estimates of the control and enriched yogurt samples compared with ryazhenka. The percentage of fiber consumed from its daily value in the composition of enriched dairy products was determined. According to the calculation results, this value for ryazhenka was 20,00, 33,33 and 46,67 %, for yogurt â 11,00, 18,33 and 25,67 % with a fiber content of 3, 5 and 7 % of the serving weight, respectively. Microscopy also revealed a higher content of lactic acid bacteria in a sample of fermented baked milk compared to a sample of yogurt. No other microorganisms were found, which confirms that the necessary sterility was observed during the study.