Influence of herbal additives on physical and chemical parameters of yogurt

The article presents the results of studies of the physical and chemical parameters of functional yoеgurt enriched with psyllium hydrocolloid and dried shadberries. The dynamics of the ripening process during the first 8 hours and then on the 1st, 7th and 14th days of yogurt storage were studied. An assessment of the influence of added additives on the shelf life of products was made. The main physical and chemical indicators of yogurt (density, syneresis, viscosity and water-holding capacity) during storage were examined. Control was established over such indicators as the mass fraction of fat, the mass fraction of solids, the mass fraction of protein, and the mass fraction of carbohydrates. An organoleptic assessment of the test sample was carried out in comparison with the control one (according to GOST R ISO 22935-2011). Research results showed that the use of the dispersed phase of psyllium has a positive effect on the rheological properties of yogurt and provides an increase in shelf life, and the introduction of dried shadberries into the recipe increases its nutritional value.