OPTIMIZATION OF THE COMPOSITION OF BIFIDO-YOGURT WITH ENCAPSULATED BERRY FILLER

Abstract

Expanding the range of fermented dairy products with probiotics and attracting new consumer groups, particularly young people, will contribute to improving the health of Ukrainians.Therefore, one of today’s urgent tasks is the development of formulations and technologies for bifido-products, particularly bifido-yogurt, with innovative ingredients–encapsulated berry fillers–which are widely used in this category of products in EU countries.For experimental-statistical studies aimed at determining the optimal ratio of raw ingredients in the bifido-yogurt formulation, encapsulated fillers from the domestic company PP «VOMOND» (Ivano-Frankivsk)–trademark «Imitated Caviar» (with syrup), bifido-yogurt with a fat content of 1.5%, and skimmed milk powder were used. To optimize the formulation of bifido-yogurt with encapsulated berry fillers, the Statistica 12 software package (StatSoft, Inc.) was used. The optimal ratio of raw ingredients in the bifido-yogurt formulation with an encapsulated syrup- based filler was established based on the processing of experimental data regarding the sensory characteristics of the target product: the highest sensory evaluation score–20 points–was achieved with a skimmed milk powder content of 3.28% and a filler content of «Imitated Caviar ‘Raspberry’ with syrup» of 9.86%, while the bifido-yogurt content was 86.86%.Samples of bifido-yogurt with encapsulated fillers such as «Imitated Caviar ‘Apple’,» «Imitated Caviar ‘Pear’,» «Imitated Caviar ‘Grape’,» «Imitated Caviar ‘Cherry’,» «Imitated Caviar ‘Blueberry’,» and «Imitated Caviar ‘Strawberry’» with syrup, produced according to optimal formulations, also received sensory evaluations of 19–20 points. This confirms the accuracy of the results obtained in the course of these experimental-statistical studies on determining the optimal raw ingredient ratios in bifido-yogurt with encapsulated syrup-based fillers.