Formulation development and comparative analysis of quality of yoghurts made using different pumpkin concentrates

A promising direction in the food industry is the development of food products formulations enriched with biologically active ingredients, including dietary fibers. Pumpkin is a fairly valuable vegetable in terms of the number of biological components. The aim of the work was to develop a formulation and present a comparative analysis of the quality of yoghurts made using different pumpkin concentrates. The tests were carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University. Preliminary preparation of raw materials (pumpkin puree, syrup and juice) was carried out. Next, mixtures consisting of milk and pumpkin concentrates were pasteurized, cooled and then the starter culture was introduced. The yoghurts were made in the Galaxy yoghurt maker for 10 hours. The finished products were evaluated according to organoleptic and physical-chemical parameters. The results of the organoleptic evaluation indicate the advantage of Samples No. 1, No. 5, and No. 8. They had a homogeneous consistency. Sample No. 1 had a white color with single orange inclusions of fibers, Samples No. 5 and No.8 had a creamy color and a pleasant sweet taste. The fat content in the samples increased with an increase in the concentration of pumpkin puree and juice and decreased with an increase in the concentration of syrup. The highest acidity index was found in yogurt Sample No. 9, produced with the addition of pumpkin juice in an amount of 15 ml. Based on the research, it is advisable to use pumpkin puree weighing 5 g, pumpkin syrup in the amount of 10 ml and pumpkin juice with a volume of 10 ml per 100 ml of milk and 0.05 g of starter culture in the production of yoghurts.