ОДЕРЖАННЯ ФУНКЦІОНАЛЬНИХ ЙОГУРТІВ З ЦУКРОЗАМІННИКАМИ ПРИРОДНОГО ПОХОДЖЕННЯ
PRODUCTION OF FUNCTIONAL YOGHURTS WITH SUGAR SUBSTITUTES OF NATURAL ORIGIN
Сторінки: 217-221. Номер: №1, 2021 (293) 
Автори:
М.Є. РАЦУК, Д.Г. САРІБЄКОВА
Херсонський національний технічний університет
М.Е. RАСUК, D.G. SАRIBЕКОVА
Kherson National Technical University
DOI: https://www.doi.org/10.31891/2307-5732-2021-293-1-217-221
Рецензія/Peer review : 05.02.2021 р.
Надрукована/Printed : 10.03.2021 р.
Анотація мовою оригіналу
В роботі проведено дослідження можливості використання природних цукрозамінників в складі йогуртів та вивчено вплив пропонованих підсолоджувачів на органолептичні, фізико-хімічні та мікробіологічні показники одержаних кисломолочних продуктів.
Ключові слова: йогурт, цукрозамінники, функціональний продукт, мікробіологічні показники, безпечність.
Розширена анотація англійською мовою
The topic of healthy eating has troubled mankind for many years. Nutrition is one of the most important factors in ensuring and improving the health of the population. In recent years, there has been a trend towards the production of functional foods. Of great importance is the development and production of new functional foods that are not only able to eliminate malnutrition, replenish all cells of the body with the necessary substances, but also contribute to good health.
Among the huge variety of products of animal and plant origin, the most important in nutritional and biological terms are milk and dairy products, the value of which is determined by the rich and balanced composition of components and high digestibility of all nutrients. Fermented milk products, including yogurts, in dietary and medical nutrition in their functional properties are superior to milk. Due to its high nutritional value and low calorie yogurt – simply indispensable in the diet of everyone. This is not only delicious, but also a very useful product that helps maintain good health and prevents the development of a number of diseases, including cancer. The yogurt market is constantly evolving, increasing consumer interest in enriched and functional yogurts. One of the criteria for selecting raw materials for yogurt enrichment is the ability to expand the range of existing products by increasing the nutritional value, changing organoleptic, consumer characteristics and cheaper compared to analogues, as well as providing therapeutic and prophylactic properties. Functional yogurt can be obtained by adding sugar substitutes to the composition of yogurt instead of sucrose, which will allow the use of such a product for people with diabetes, metabolic disorders and endocrine diseases.
The study of the possibility of using natural sugar substitutes in yogurts and studying the effect of the proposed sweeteners on the organoleptic, physicochemical and microbiological parameters of the obtained fermented milk products.
Key words: yogurt, sugar substitutes, functional product, microbiological indicators, safety.
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