Study of the effect of unabi fruit extract (Ziziphus jujuba) on the functional characteristics of goat’s milk yogurt

The article discusses the possibility of using the extract of unabi fruits (Ziziphus jujuba) in the production of yoghurt to improve its organoleptic and functional characteristics. Ziziphus fruits have antioxidant, anti-inflammatory and immunomodulatory properties, which makes them promising for use in the production of functional products. The experiments were conducted at the Department of Applied Biotechnology of the North Caucasus Federal University using ripe jujube fruits, goat and cow milk. The organoleptic, physicochemical and antioxidant characteristics of the obtained samples were assessed. The extract was obtained using an ultrasonic homogenizer and added to the normalized mixture in concentrations of 5 and 7% of the mixture weight. To obtain yogurt, a combined starter culture containing Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus was used. The results showed a positive effect of the extract on the organoleptic characteristics: yoghurts with the addition of the extract had a richer taste and texture, while maintaining the traditional qualities of the product. Measurements of antioxidant activity showed that yoghurt with the addition of 7% extract was characterized by the highest antioxidant activity and optimal organoleptic properties, while maintaining the traditional characteristics of the product. A positive effect of jujube fruit extract on the characteristics of the fermented milk clot was established. The results of the experiments also showed that jujube extract contributes to an increase in the titratable acidity of yoghurt, which may be due to its prebiotic properties that activate the starter. The data obtained confirm the possibility of using jujube fruit extract in the production of functional yoghurts with improved taste and useful properties, which makes the product more attractive to healthy eating consumers.