Алматы технологиялық университетінің хабаршысы (Jan 2021)
THE USE OF SPROUTED TRITICALE GRAINS IN FUNCTIONAL YOGURT TECHNOLOGY
Abstract
The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yogurt were selected: control - without additives; with the addition of 1.5%; 2% and 5% of crushed sprouted triticale grains. Yogurts with 1.5% and 2% of sprouted and crushed triticale grains were rated high according to the score. The addition of herbal additives to the formulation will expand the range, competitiveness; increases the nutritional, biological value and storage capacity, improves the organoleptic, physico-chemical functional and technological properties of the finished product.
