ЖИДЕ ЖЕМІСІМЕН БАЙЫТЫЛҒАН СҮТҚЫШҚЫЛДЫ ӨНІМ ӨНДІРУ ТЕХНОЛОГИЯСЫ

Abstract

The article presents an analysis of the organoleptic and physicochemical properties of yogurt enriched with plant-based raw materials, as well as the results of studies on determining the vitamin content and dietary fiber in the product. The composition and properties of yogurt are described, and the formulation of yogurt enriched with plant-based ingredients has been improved, expanding the range of products. Oleaster fruits were selected as the plant-based raw material, and their physicochemical composition and organoleptic characteristics were analyzed. The introduction of plant-based additives is the only way to increase the nutritional value of the product. In laboratory conditions, several types of oleaster components were studied according to organoleptic indicators: oleaster peel, oleaster pulp, and a mixture of peel and pulp. As a result, the following samples were examined: control sample, vitamin composition of yogurt with 10% and 20% oleaster fruit addition, and the dietary fiber content in yogurt.