THE TECHNOLOGY OF PRODUCTION OF A FUNCTIONAL FERMENTED MILK PRODUCT ENRICHED WITH A VEGETABLE COMPONENT

In this article, the authors consider the possibility of using hydrocolloids from psyllium as a stabilizing additive to improve the structural and mechanical properties of fermented dairy products, in particular yoghurts. Psyllium (ground psyllium husk) is a powder from the husk of Indian plantain seeds containing up to 85% soluble fiber. trace elements (Ca, Zn, Mg, Cr, Co, etc.) vitamins of group B1, B2, B3, polyunsaturated fatty acids. The use of psyllium in the diet is effective for the normalization of digestion and prevention of diabetes mellitus. During the research, samples of yogurt with different concentrations of vegetable additives were obtained. Studies of the main indicators of the quality of finished samples were carried out: the results of syneresis, density, viscosity and water-binding ability were obtained. It is determined that the use of psyllium reduces the duration of the fermentation process, improves the appearance, texture and consistency of the product. The optimal dose of the applied vegetable additive in yogurt has been established. The use of additives in the amount of 1.5% and 2.0% contribute to improving the appearance, texture and consistency. The positive results of this study depend on the chemical composition of vegetable hydrocolloids containing about 85% of dietary fibers, of which 15-20% are easily digestible, acting as an additional substrate for microorganisms of the starter culture. The results of the physico-chemical parameters of the studied samples indicate a positive effect of the use of psyllium hydrocolloid in the formulations of fermented milk products. The optimal concentration of the added additive in the product (1.5%) has been determined, since the introduction of the additive in smaller quantities is impractical, and a further increase in the applied dose negatively affects the organoleptic and physico-chemical parameters of the product.

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