Use of synbiotics in the production of fermented milk products
https://doi.org/10.37493/2307-910X.2023.4.9
Abstract
In the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the production of functional food products. According to the World Health Organization, these components contribute to the suppression of pathogenic microorganisms and improve the functioning of the gastrointestinal tract. Probiotics include both bifidobacteria and lactobacilli present in fermented dairy products. The paper provides a justification for the optimal concentration of 0.5% and 0.8% of the symbiotic culture complex used in creating a recipe for thermostatic yogurt. The analysis of the resulting product showed its compliance with organoleptic and physico-chemical parameters.
About the Authors
O. S. Chechenikhina
Ural State University of Economics
Russian Federation
Russian Federation
Olga S. Chechenikhina – Dr. Sci. (Biolog.), Professor of the Department of Food Engineering
Ekaterinburg
N. V. Leiberova
Ural State University of Economics
Russian Federation
Russian Federation
Natalia V. Leiberova – Cand. Sci. (Techn.), Associate Professor of the Department of Quality Management and Expertise of Goods and Services
Ekaterinburg
D. V. Dyldin
Ural State University of Economics
Russian Federation
Russian Federation
Denis V. Dyldin – Postgraduate Student, Department of Nutrition Technology
Ekaterinburg
E. S. Smirnova
Ural State Agrarian University
Russian Federation
Russian Federation
Ekaterina S. Smirnova – Cand. Sci. (Agricult.), Associate Professor of the Department of Biotechnology and Food Products
Ekaterinburg
E. V. Razhina
Ural State Agrarian University
Russian Federation
Russian Federation
Eva V. Razhina – Cand. Sci. (Biolog.), Associate Professor of the Department of Biotechnology and Food Products
Ekaterinburg
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Review
For citations:
Chechenikhina O.S., Leiberova N.V., Dyldin D.V., Smirnova E.S., Razhina E.V. Use of synbiotics in the production of fermented milk products. Modern Science and Innovations. 2023;(4):79-88. (In Russ.) https://doi.org/10.37493/2307-910X.2023.4.9
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