The experts of many directions - nutritionists, biochem- ists, microbiologists, technologists are engaged in questions of food and determination of norms of physiological require- ments in energy and nutrients. There are such new branches of knowledge as nutrigenomics, nutrigenetics, proteomics, and nutrimetrics considering transformations of individual components of food on genetic level. Many researchers note the importance of enrichment of foodstuff by antioxidants, vitamin and mineral premixes, food sources rich in biologically and physiologically active substances, the deficiency of which leads to nutritional status violation. At the moment, new pro- duction of fermented milk products is being opened in the country; the lines are being modernized and expanded at existing enterprises. The work purpose was to develop the compounding of yogurts on the basis of buttermilk with addi- tion of vegetable component. The tasks were to pick up a ratio of ingredients of a compounding; to study the change of the main indicators of combined drink in the course of its re- ceiving - organoleptic, physical and chemical and rheological. The characteristic of vegetable raw materials for the com- pounding of yogurts on the basis of buttermilk is provided in the study. Indicators of quality are investigated and results of a tasting assessment of the received five samples of yogurts are presented. According to the results of the research, it is planned to develop the technology and formulation of yogurt production based on buttermilk with the addition of vegetable component. As initial input products it is recommended to use the following ingredients: buttermilk, ferment, beet juice and stabilizer.
yogurt, fermented milk product, ferment, but- termilk, vegetables, range, stabilizer, beet juice
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