Articles
| Open Access | PREPARATION OF YOGURT WITH THE ADDITION OF SWEETENERS AND STUDY OF ITS BIOTECHNOLOGICAL PROPERTIES
Masharipova Zulhumor , Tashkent Institute of Chemical Technology Food and Wine Technology Associate Professor of the Department of Functional Products Technology Yuldosheva Nodira Jaxongir kizi , Tashkent Institute of Chemical Technology Faculty of Food and Wine Technology Food Technology (Technology of Canned Meat, Fish and Dairy Products) Master's 1st year studentAbstract
This study is devoted to the development of the technology of preparing yogurt with the addition of licorice (Glycyrrhiza glabra) extract and the evaluation of its biotechnological properties. The study took into account the fact that licorice is a rich source of natural sweeteners and biologically active substances, and its effect on the process of lactic acid fermentation was studied. Standard starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) were used in the preparation of yogurt samples, and yeast extract was added at certain concentrations. The fermentation rate, acidity level, microbiological stability and organoleptic indicators of the resulting product were analyzed. The results of the study showed that the addition of yeast positively affects the growth of beneficial lactic acid bacteria, improves the taste and aroma of the product, and increases its functional properties. It was also found that the bioactive compounds contained in yeast enhance the antioxidant activity of yogurt. The results of this work expand the possibilities of effective use of yeast in the production of functional food products and serve as a scientific basis for the creation of new types of yogurt intended for healthy eating.
Keywords
yogurt, yeast, biotechnology, lactic acid bacteria, functional food, fermentation.
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