Tag Archives: yogurt

1086-1095 E. Skripleva, and T. Arseneva
Optimization of the recipe of yoghurt with additives and control of some quality attributes of new yoghurt recipe
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Optimization of the recipe of yoghurt with additives and control of some quality attributes of new yoghurt recipe

E. Skripleva¹,* and T. Arseneva²

¹Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, 191002, Saint-Petersburg, Russia; *Correspondence: 4ernamurka@rambler.ru 2Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, 191002, Saint-Petersburg, Russia

Abstract:

According to the data and the results of clinical trials received in Nutrition Institute of ‘Russian Academy of Medical Sciences’, it was found that 80% of Russians suffer from lack of selenium. Saint-Petersburg University Innovation Company ‘Littoral’ has developed a biologically active food supplement ‘Selenium Alga plus’. The aim of this research was to investigate the possibility of using dietary supplement ‘Selenium Alga Plus’ in yoghurt manufacture. Almost all groups of the population consume such fermented milk drink as yogurt, so that it is considered that this method increasing selenium as the most effective. People suffering from diabetes may have lack of selenium in the organism, as well as healthy people. Since traditional yogurt contains 11% of sucrose, it is necessary to choose sweetening components with vegetable origin. Selecting sweetening components of vegetable origin we pursued the dual purpose. Firstly, we created a sweet product, which would be a source of organic selenium. Therefore the sucrose was replaced with the plant origin sweeteners such as syrup of Jerusalem artichoke and stevioside. Secondly, it was the development of technology and composition of functional food product, intended not only for mass consumption, but also for people suffer from diabetes. It becomes possible due to the absence of sucrose, the presence of selenium and Jerusalem artichoke, which are able to reduce the blood sugar level.

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