The study of storage stability of yoghurt made on the basis of sonochemical micronized fucoidan

Nowadays scientists in the world community consider dairy products, including yoghurts, to be a healthy human diet, which preserves health and prevents against a number of diseases. The popularity of yogurt is steady going, only its functional properties change due to the development of new technologies and addition of various components. Currently, there are a number of innovative technologies aimed at improving the consumer and functional performance of yogurt, their preservation throughout the life span of the product. The application of an integrated approach in this work included the use of ultrasound while preparing raw materials (powdered milk) and adding plant food ingredient of fucoidan polysaccharide. The study found that the use of the dual approach improves organoleptic properties - the clot becomes more dense, creamy without serum. Trade analysis of yoghurt quality during storage showed that the sensory characteristics did not have significant deviations and met the regulatory requirements. The total score of the reference sample changed by 0.3 (from 8.6 to 8.3 points), the total score of sample 2 - by 0.1 (from 9.4 to 9.3), of sample 3 - by 0.2 (from 8.9 to 8.7 points). Physical and chemical parameters varied within acceptable limits, but the yogurts produced with dual approach had the most acceptable indicators prolonging the shelf life of the product for 48 hours. Compared to yogurt produced using traditional technology, the mass fraction of kefiran exopolysaccharide increases in the finished product (on average by 6...15 %), the total antioxidant status increases (by 1.7 times). This approach will make it possible to keep high quality indicators of yogurt during its storage.