The natural vegetable powders effect on the yogurt quality

The prospects for the enrichment of yoghurts with vegetable powders have been studied. The purpose of research is to study the possibility of enriching yogurt with biologically active substances of plant powders, to develop the formulation of the product and to study microbiological, organoleptic and physico- chemical parameters. Tasks: to develop recipes for yogurt with vegetable powders; to conduct a comparative assessment of the quality of yoghurts with different dosages of the introduced components; to investigate organoleptic, physico-chemical indicators of quality and safety. The objects of the study were samples of yogurt made by the tank method with thermophilic starters YF-L812, with the addition of dry powders ((Solanum lycopersicum), (Ocimum basilicum), (T. caerulea (L.) Ser.)). Samples were produced at Yurginsky Gormolzavod LLC, Yurga, Kemerovo Region. Yogurt quality indicators were determined according to GOST 31981-2013, organoleptic indicators - according to GOST R ISO 22935-2-2011. A sensory scoring scale were developed. Statistical evaluation was carried out for three replications, at a significance level of 95 % (p 0.05) in terms of physicochemical parameters (proportion of protein, fat, dry matter, dry skimmed milk residue) was found between the enriched samples and the control. Compliance of the samples with the safety requirements, TR TS 021/2011, 033/2013 and GOST 31981 for microbiological indicators was established. The developed samples of yoghurts are recommended to dairy industry enterprises as enriched products with natural herbal supplements.