Development of formulation and technology of fermented dairy beverage for musculoskeletal disease prevention
ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosova street 9, RU191002 Saint Petersburg, Russian Federation
According to the data of World Health Organization, 20–33% of people across the world suffer from painful musculoskeletal conditions, which lead to restricted mobility, dexterity and functional mobility. The aim of the research was to develop formulation and technology of yogurt for prevention of musculoskeletal disease. The results of sensory characteristics, physico-chemical parameters, rheological characteristics, fatty acid composition have shown that it is possible to create the new product with curcumin, grape seed oil, hyaluronic acid and chondroitin sulfate, which are recommended to use for improving various symptoms of musculoskeletal disease. However, the chosen components increase the manufacturing process. It was observed that fermentation time increase was caused by addition of curcumin, which inhibits the lactic acid bacteria growth within 2.5–3 h. The combination Tween 80 and lecithin allows to obtain stable product during the storage period.