Yoghurt structure modification with amaranth extract and tranglutaminase addition

To obtain functional dairy products is an important issue to improve the diet of the population. This article is devoted to development of yoghurt with transglutaminase enzyme. Transglutaminase (EC 2.3.2.13) performs cross-linking of proteins, strengthening the structure of the product. The concentration of transglutaminase used was 4 U/g of protein (0.1 %). Amaranth extract prepared from amaranth flour weighed in 5 % concentration per fermented samples volume was used as a vegetable additive to get yogurt. Yogurt was prepared a thermostately method. Milk was warmed up to 37 °C, amaranth extract and a transglutaminase was added. Study of samples of different compoundings is carried out. 1 - yogurt with amaranth extract (200 ml of milk + 100 ml of amaranth extract), 2 - the yogurt with amaranth extract prepared with adding of a transglutaminase (200 ml of milk + 100 ml of amaranth extract + 0.3 g of a transglutaminase) and a control sample (300 ml of milk). Amaranth is composed of a variety of nutrients, valuable proteins, vitamins, squalene with antitumor activity. Influence of used additives on the fermented product structure and organoleptic properties was investigated. Results showed that durability of amaranth yogurt of high strength control for 6%, and durability of amaranth yogurt from the transglutaminase is 18% higher, than durability of the control. It was found consistence, viscosity and organoleptic properties had been improved.