Bioflavonoids in the production process of yoghurt products

When developing food products, the manufacturer strives to satisfy consumer demands and comply with modern nutrition trends whenever possible. Today, the main focus is on the release of products that contain various functional ingredients. To implement this task, a yoghurt product was developed containing plant-based bioflavonoids “green tea” and “echinacea”, in the test samples the concentration was from 0.5-2.5%, which not only enrich it with functional ingredients, but also have antioxidant properties. During the study, the dynamics of changes in physicochemical indicators according to GOST 32892-2014 was studied, which showed that with an increase in the shelf life of the samples, active acidity gradually decreases from 4.07 ± 0.02 to 4.10 ± 0.02, when measuring titratable acidity, an inverse relationship was obtained at the end of the shelf life of 93 ± 2 T0, structural and mechanical properties were measured on a HAAKE rotational viscometer; organoleptic indicators were determined by constructing a product profilogram; the content of carbonyl compounds in the product with bioflavonoids was determined using the reaction of thiobarbituric acid with carbonyl compounds - products of oxidative decomposition of glycerides with the formation of colored compounds, the color of which is recorded on the FEC for samples with “green tea” at a concentration of 2.5% (299.1 ± 1.58) for samples with “echinacea” (369.4 ± 1.38). Bioflavonoids of plant origin, introduced into the yogurt product, contribute to an increase in the shelf life of the product to 54 days, which was carried out in accordance with MU 4.2.727-99 while maintaining all quality and safety indicators. For the production of the yogurt product, a process map was constructed in order to minimize the risks of releasing low-quality products.