The effect of prebiotic components on the quality of yogurt

Abstract

The aim of our study was to study the effect of prebiotic components on the quality indicators of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yoghurt sourdough, which included lyophilically dried strains of Streptococcus thrmophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus acidophilus, and Bactidiochemia sulphonidae with the addition of lactobacillus cultivar and yeast lactobacillus complex ), in addition, in order to enrich the product with vitamins, minerals and polyphenolic compounds, mashed potatoes from blueberries and dogwood were used. In the course of the study, we evaluated organoleptic, physicochemical and microbiological indicators, carried out a comparative analysis of the content of vitamins and trace elements in a traditional and enriched product. It was established that enrichment of yogurt with a prebiotic complex and fruit and berry puree contributed to the improvement of quality indicators, due to an increase in nutritional value, an increase in the content of vitamins (C, B1, B2, E and PP) and microelements (Ca, K, Mg, P, Fe). The prebiotic properties and immunogenic effects of wheat bran and yeast cell wall components, as well as the polyphenolic compounds of blueberries and cornel berries, make it possible to use yogurt as an adaptogenic product with probiotic, prebiotic neuroprotective, cardioprotective, antioxidant, immunomodulating and anti-inflammatory properties.