Алматы технологиялық университетінің хабаршысы (Jan 2021)

ORGANOLEPTIC EVALUATION OF THE DRINKING YOGHURT DEVELOPED FOR HERODIETIC NUTRITION

  • K. S. Kulazhanov,
  • E. ZH. Zhaksybayeva,
  • F. T. Dikhanbaeva,
  • ZH. P. Dimitrov

Journal volume & issue
Vol. 0, no. 3
pp. 41 – 46

Abstract

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The article presents the results of a study of the organoleptic evaluation of the composition of the samples, made in the development of drinking yogurt technology for gerodietic nutrition. It was established that the introduction of pectin, fructooligosaccharide into camel milk before pasteurization, fermentation, improves it’s taste and aromatic qualities in comparison with the control sample.

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