ОЦЕНКА БИОЛОГИЧЕСКОЙ ЦЕННОСТИ ЙОГУРТА ИЗ СМЕСИ РАСТИТЕЛЬНОГО И КОРОВЬЕГО МОЛОКА

Abstract

This study evaluated the effect of partially replacing cow’s milk (60%) with millet milk (40%) on the content of B-group vitamins and the amino acid composition of a bioproduct. The results showed that in the control sample (100% cow’s milk), the vitamin B1 (thiamine) level was 0.05±0.010 mg/100 g, while in the substituted sample it was 0.07±0.014 mg/100 g. The concentrations of vitamins B2, B3, and B5 in the control variant were slightly higher (0.18±0.075; 1.43±0.286; 0.33±0.066 mg/100 g, respectively) compared to the product with millet milk (0.16±0.067; 1.18±0.236; 0.21±0.038 mg/100 g), although these differences remained within regulatory limits. Amino acid analysis confirmed the presence of all essential amino acids. In the control sample, lysine and proline were recorded at 0.343±0.117% and 0.486±0.126%, respectively, whereas in the partially substituted sample they were slightly lower (0.314±0.107% and 0.429±0.111%). Nevertheless, both products demonstrated concentrations meeting normative requirements. Thus, the addition of millet milk does not reduce the biological value of the bioproduct and maintains a balanced vitamin and amino acid profile, indicating the potential for using millet-based raw materials in the development of functional food products.