THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP
https://doi.org/10.37493/2307-910X.2022.4.13
Abstract
In this paper, the authors considered a matrix method for developing a formula for a fermented milk product with a high protein content, by enriching yogurt with vegetable components: hemp flour, 122erusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. People with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded can recommend the resulting yogurts for use. The development of formulations of fermented milk products with a high protein content, carried out by the matrix method, made it possible to establish optimal dosages of ingredients.
About the Authors
O. E. Krotova
Don State Technical University
Russian Federation
Russian Federation
Krotova Olga E., Doctor of Biological Sciences, Associate Professor of the Department of Technology and Technology of Food Production
344003, SFD, Rostov region, Rostov-on-Don, Gagarin Square, 1
A. S. Chernyshkov
Don State Agrarian University
Russian Federation
Russian Federation
Chernyshkov Alexander S., Candidate of Agricultural Sciences, Associate Professor of the Department of Breeding Agricultural. animals, private zootechnics and zoohygiene them. ak. P.E. Ladana
346493, Rostov region, Oktyabrsky district, Persianovsky village, Krivoshlykova str., 24
K. E. Khalagaeva
B.B. Gorodovikov KalmSU
Russian Federation
Russian Federation
Khalgaeva Kermen E., сandidate of Agricultural Sciences, Senior Lecturer of the Department of Technology of Production and Processing of Agricultural Products
358011, Elista, microdistrict 5, 2.kv.33
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Review
For citations:
Krotova O.E., Chernyshkov A.S., Khalagaeva K.E. THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP. Modern Science and Innovations. 2022;(4):122-127. (In Russ.) https://doi.org/10.37493/2307-910X.2022.4.13
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