DEVELOPMENT OF SELENIUM ENRICHED YOGHURT TECHNOLOGY

Abstract

It is important today to enrich food with mineral compounds, which are mostly consumed by mankind in insufficient quantities. Among the particularly deficient are organic compounds of selenium. The aim of the work was to develop technology, investigate the properties and quality indicators of yogurt using a biologically active additive “Selenium Alga Plus”. Bioadditive “Selenium Alga Plus” contains organic selenium, vitamins E, C, iodine and Jerusalem artichoke. At the first stage of experimental studies, the effect of bioadditives on organoleptic parameters of experimental samples of yogurt was determined. The control was classic yogurt. Two aspects of bioadditive application were investigated: before pasteurization in a normalized mixture; after pasteurization before fermentation. The control sample was classic yogurt. As a result of experimental studies, the concentration of the bioadditive “Selenium Alga Plus” in the amount of 0.6% by weight of the mixture before pasteurization or 0.4% after pasteurization, which corresponds to 50% of selenium consumption per day when eating 200 g of product. Organoleptic, physicochemical and microbiological parameters in accordance with DSTU 4343:2004 “Yogurts. General technical condition”. No deterioration of organoleptic parameters was observed for 7 days. However, in the following days of storage, a slight secretion of whey was observed in all samples of yogurt, which affects the consumer properties of the product. From the analysis of the obtained indicators of titrated acidity of yogurt with selenium during storage, a clear pattern of inhibitory effect of the concentration of bioadditives of 0.6 and 0.4% follows. It was found that in the control sample of yogurt without selenium, there was a gradual growth of lactic acid microorganisms during the 14-day storage period. The content of pathogenic microorganisms during storage of yogurt samples met the requirements of the current DSTU.