title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¹Ð¾Ð³ÑÑÑÐ°, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¾Ð¼ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°
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 technology for yogurt fortified with hemp protein concentrate
Creators: name: ÐÐµÐ»ÑÐ¾Ð½Ð¾Ð¶ÐºÐ¾, ÐÐ°Ñ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: ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°Ñ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½Ð¾Ð³Ð¾ Ð±ÐµÐ»ÐºÐ°
Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐµ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð¹Ð¾Ð³ÑÑÑ
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð·
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
hemp protein concentrate
fortified dairy products
yogurt
physico-chemical analysis
organoleptic parameters

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description: This thesis will consider the development of a new yogurt-based product using hemp protein, which will meet the needs of consumers for healthy and natural nutrition, as well as diversify the dairy market. The results of the study can be used in the food industry to create new products with an additional source of protein that support a healthy lifestyle of the population. The tasks of the study: 1. Study of literature data on protein food additives of various origins. 2. Investigation of the physico-chemical properties of yogurt with the addition of hemp protein concentrate. 3. Microscopic examination of fermented foods. 4. Evaluation of the organoleptic properties of yogurt with the addition of hemp protein. The objects of the study are "VIVO" yogurt starter culture, "Prostokvashino" milk (with 1.5%, 2.5% and 3.4-4.5% fat), hemp protein concentrate. InÂ  theÂ  courseÂ  ofÂ  theÂ  research,Â  itÂ  wasÂ  shown that: 1. The studied milk samples, which are raw materials, with a different mass fraction of fat meet the requirements of GOST 31450-2013. 2. When adding hemp protein, an increase in the rate of fermentation is shown compared with control samples. The minimum increase is observed when an additive is added in an amount of 0.5%, the maximum is at a dose of 1.5%. At a concentration of hemp protein of 1%, an increase in the fermentation rate from 14 to 36% is observed, depending on the fat content of milk. 3. Samples without the addition of hemp protein concentrate are less resistant to stratification. In samples No. 9 (milk 3.4-4.5% fat, hemp protein concentrate at a concentration of 0.5%), No. 5 (milk 2.5% fat, hemp protein concentrate at a concentration of 0.5%, starter culture) and No. 11 (milk 3.4-4.5% fat, hemp protein concentrate at a concentration of 1.5%, starter culture) the smallest amount of serum was released, these images are the most resistant to delamination during long-term storage or transportation. 4. A study on the CO2 content showed that the samples containing the hemp additive had a pronounced spongy structure and surfaced, indicating the presence of carbon dioxide in them. 5. The content of aromatic substances - acetoin, diacetyl - was revealed in all the studied samples. 6. The tasting evaluation of yogurts showed that the most harmonious product was yogurt with a content of hemp protein concentrate of 1%. 7. The technology of yogurt enriched with hemp protein concentrate has been developed. The recommended dose of hemp protein concentrate is 1%. When writing the literary review, the following databases were used: eLIBRARY.RU, PubMet. Statistical processing of experimental data was carried out using a software package: Microsoft Excel, Microsoft Word.