title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¹Ð¾Ð³ÑÑÑÐ° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ¸ÑÐ¾Ð¿Ð° ÑÐ¾Ð¿Ð¸Ð½Ð°Ð¼Ð±ÑÑÐ°
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: Development of the technology for enriched yogurt with the addition of Jerusalem artichoke syrup
Creators: name: ÐÐ°ÑÐ¸Ð¼Ð¾Ð²Ð°, ÐÐ½Ð·Ð¸Ð»Ñ
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ÐµÐ½Ð½ÑÐ¹ Ð¹Ð¾Ð³ÑÑÑ
ÑÐ¸ÑÐ¾Ð¿ ÑÐ¾Ð¿Ð¸Ð½Ð°Ð¼Ð±ÑÑÐ°
Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
enriched yogurt
Jerusalem artichoke syrup
bacterial starter culture
fermentation

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description: The aim of our research is to develop the technology for enriched yogurt with Jerusalem artichoke syrup and to evaluate the obtained yogurt samples. The research tasks are: - to select the optimal concentration, method of introduction, and fermentation time for the evaluation of the development of the yogurt microflora; - to study the obtained yogurt samples using microscopic, sensory, and physico-chemical methods. Based on the acidity accumulation indicators, the optimal temperature (40 Â°Ð¡) for the activation of the yogurt starter culture and the fermentation of yogurt with the addition of Jerusalem artichoke syrup was determined. The variants with the addition of Jerusalem artichoke syrup differ from the control by the most intensive acidity accumulation, which is explained by the prebiotic properties of the added component. The most intensive acidity accumulation was observed in the variants with the use of a pre-activated yogurt starter culture (for 4 hours), the method for preparing the yogurt is reservoir. The acidity reaches the values corresponding to the requirements of GOST 31981-2013 by 9 hours of fermentation. The concentration of the Jerusalem artichoke syrup does not significantly affect the acidity of the finished product. The Jerusalem artichoke syrup in the finished yogurt samples increases the syneresis directly proportionally to the share of the added additive. The carbon dioxide content in the samples is insignificant. The microscopic picture corresponds to the yogurt starter culture. According to the results of the sensory evaluation, it was determined that the Jerusalem artichoke syrup improves the organoleptic characteristics of the yogurt. When writing the literature review, the following databases were used, such as eLIBRARY.RU, CyberLeninka, considering the main requirements of information security. The statistical processing of experimental data was carried out using the Microsoft Excel package of programs. For the morphometric study of the microscopic picture, the programs MS-foto and Levenhuk were used.