Functional fermented milk product named Tykvoezhka

In order to develop the technology of Tykvoezhka functional fermented milk product, the moisture-retaining ability of pumpkin flour and its effect on the lactic acid fermentation process have been studied. The characteristics of the finished product have been analyzed. The moisture-holding capacity of pumpkin flour is 2,86 g of water/g. The formulation of the new product has been developed with the account organoleptic and structural-mechanical parameters. In the production of fermented milk products (such as yogurt), the use of pumpkin flour instead of skimmed milk powder accelerates the process of clot formation. The functionality of the product has been confirmed by physico-chemical study. The content of copper, magnesium and iron per one serving of the product (125 g) with a low fat content is more than 15 % of the daily physiological requirement. The standard of organization and technological instruction have been developed for the product.