Enrichment of yoghurt with Jerusalem artichoke juice of different varieties

Functional products are becoming increasingly popular in the modern world. Various fruits and vegetables are widely used for enrichment. Jerusalem artichoke is of no small importance as an enriching agent. The aim of the work has been to develop samples of yoghurt with the addition of Jerusalem artichoke juice of two varieties and to assess the quality of the final product. Five samples of yoghurts have been made, four of them have been enriched with Jerusalem artichoke juice of the varieties «Interes» and «Novost` ViRA» of different concentrations, one sample has been a control sample. The samples have been made from pasteurized milk with the addition of a starter culture containing lactic streptococcus and bacillus Bulgaricus. For the production of samples, a Tefal yoghurt maker has been used; the duration of ripening has been 10 hours. The analysis of finished samples has been carried out according to organoleptic and physical-chemical characteristics. The results of the organoleptic assessment characterize the best taste qualities of samples No. 1 and No. 4 made using Jerusalem artichoke juice of the varieties «Interes» and «Novost` ViRA» with a concentration of 0,5 ml and 1 ml. According to the results of physical-chemical tests, samples No. 2 and No. 4 have been the best, differing in higher values of the analyzed indicators. The conducted tests indicate the possibility of enriching yoghurts with Jerusalem artichoke juice and using it in the diet of people with diabetes mellitus.