The use of concentrate from unprocessed beans in a fermented milk product

Abstract

This article presents data on the production of concentrate from bioactivated beans for fortification of food products using concentrate with increased nutritional value, as environmentally safe food products. The technology of yogurt preparation included: enrichment with a bean center, as a food additive with a rich chemical composition in the form of powder - 5%, - 7%, - 10% and - 12%; preparation of berry filler in the form of strawberry jam with a content of 70% solids. In the course of studies to determine the dose and stage of application of bean concentrate by qualitative indicators, the best sample of the finished fermented milk product with a mass fraction of the added food additive of 7%, by weight of milk, was selected. The prototype of the germination duration for 48 hours had a high quality rating and received an average of 4.75 points (on a 5-point scale) in organoliptic indicators, which exceeded other options by 3 and 0.25 points. Analysis of the chemical composition of the bio-processed bean concentrate showed that its composition is rich in proteins (more than 21%), and also contains vitamins and minerals. According to the organoleptic and physico-chemical parameters of the finished product, it has been established that the enrichment of bean concentrate as a food additive is a promising direction in the creation of dairy products.

Keywords

• fermented milk product
• functional product
• germinated grain
• bean concentrate
• yogurt
• enrichment
• protein
• quality indicators