Production of yogurt enriched with topinambour (helianthus tuberosus) of different fractions

The influence of different topinambour Helianthus tuberosus fractions on the organoleptic qualities of a fermented milk product (yogurt) has been determined. The point scales of organoleptic evaluation of yogurt enriched with topinambour Helianthus Tuberosus have been proposed. It has been found out, that the adding of different topinambour Helianthus tuberosus fractions influences the taste properties of the product to a great extent. Yogurt enriched with topinambour juice of medium concentration has been assigned as the best product, from the point of view of organoleptic evaluation.