DEVELOPMENT OF FUNCTIONAL YOGURT TECHNOLOGY USING THE BIO-AP-IRGA SUPPLEMENT

Abstract

Currently, consumers worldwide prefer functional food products. It has been established that among fermented dairy products, yogurt is the most popular. As part of a project, a technology for producing functional yogurt was developed under laboratory conditions. The BIO-AP-IRGA supplement [1], developed in the laboratory using whey protein concentrate (WPC), dried irga powder, and chokeberry powder, possesses a pleasant and harmonious taste with enhanced antioxidant activity. For yogurt production, the starter culture MicroMilk (Streptococcus thermophilus; Lactococcus lactis, Lactococcus cremoris; Leuconostoc mesenteroides, Subsp. cremoris; Lac. biovar diacetylactis) was used. The starter was added at 5% of the milk volume. The fermentation process for yogurt was conducted under laboratory conditions. The fermentation temperature for yogurt was maintained at 25-28°C, with a duration of 5.5-7 hours. The amount of the supplement added to the milk ranged from 1% to 20%, in increments of 2% based on the milk volume being studied [2]. The data are presented in Table 1.