IMPACT OF FORMULA OPTIMIZATION ON ENHANCING BIOLOGICAL VALUE AND MICROBIOLOGICAL SAFETY INDICATORS OF LACTOSE-FREE YOGURT PRODUCTS
DOI:
https://doi.org/10.15421/jchemtech.v34i2.355566Keywords:
lactose-free yogurt products, dry plant milk, Jerusalem artichoke powder, optimization; response surfaces, Pareto method, microbiological safetyAbstract
The influence of formula optimization on the microbiological safety indicators of lactose-free yogurt products enriched with plant-based biologically active components was investigated. The purpose of the study was to optimize the formula using dry oat and corn milks and Jerusalem artichoke powder in order to increase nutritional and biological values and ensure regulatory quality and microbiological safety indicators. Lactose-free pasteurized milk with 2.6 % fat and Danisco Yo-Mix 495 starter culture were used as raw materials; additional ingredients were dry oat/corn milk and Jerusalem artichoke powder. The formulation was optimized using the Statistica 10 software and the response surface method. Conditional viscosity and sensory evaluation of the product were selected as the optimization criteria. The optimal mass fractions of the raw ingredients were determined: for the formulation containing dry oat milk and Jerusalem artichoke powder – 1.43 % and 1.11 %, respectively; for the formulation containing dry corn milk and Jerusalem artichoke powder – 1.45 % and 1.07 %, respectively. It was shown that after 14 days of storage, the developed samples met the requirements of DSTU 4343:2004 in terms of physical and chemical indicators and had good microbiological safety indicators: absence of coliforms, E. coli, S. aureus, B. cereus, and Salmonella spp. The number of lactic acid bacteria was 9.0·107–1.1·108 CFU/ml. The results obtained confirm the technological feasibility of using the studied plant components in lactose-free yogurt health-enhancing products and creation of prerequisites for expanding the range of functional fermented milk products.
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